Roasting, For Frozen Roasts | Hotpoint RGB747GER specs

ROASTING

Do not lock the oven door with the door latch during roasting. This is used for self-cleaning only.

Roasting is cooking by dry heal. ‘render IJlca[ or pou]try can be roasted uncovered in youI” oven. Roasting temperatures, which should be low and steady, keep spattering [o a mi ninlul]l.

The oven has a special low shelf (R) position just above the oven bottom. Use it when extra cooking space is needed, for example, when roasting a large turkey. The shelf is not designed to slide out tit this position.

Roasting is really a baking procedure LIscd t’or meats. Therefore, oven controls are se[ for BAKE or TIME BAKE. (You mtiy hear a slight clicking s(JLInd, indicating the oven is working ptx)pcrl y. ) Roast i I]g is easy; just follow these s(eps:

1.Place the shelf in A or B position for small size roasts (3 to 5 Ibs. ) and R position for larger roasts. No preheating is necessary.

2.Check the weight -

of the meat. Pljicc the meat fa-side-up, (Jr p(~ultry breast-side-up, on roasting rack in a shallow pan. The melting fat will btiste the meat, Select a ptin M close to the size of’ the meat as possible, ( 13roi Ier pan with rack is a good pan for this. ) Line broiler pan with aluminum foil when using pm for mw-in~[ing, cooking with fruits, cooking heavily cured meu[s, or basting food during cooking. A\oiLl spi] I ing [hew Imatcrials inside the oven or inside [he t)~en door.

oBAKE

3.Press the BAKE pad.

4.Press INCREASE or DECREASE pad until desired temperature is displayed.

When the oven starts to heat, the word “ON” and the changing temperature, starting at loOOF.,” will be displayed. When the oven reaches the temperature you set a tone will sound.

To change oven temperature during roasting, press the BAKE pad and then INCREASE or DECREASE pad toget new tcmperdture.

5. Press the CLEAR/OFF pad when

roasting is finished and then remove

CLEAR food from oven.

OFF

6.Most meats continue to cook slightly while sttinding, after being removed from the oven. Standing time recommended for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier [o carve. Internal temperature will rise about 5[’ to i ()” F.; to compensate for temperature increase, it’ desired, remove the roast from oven sooner (ut 5° to 10OF. less than temperature in the Rousting Guide).

NOTE: You moy wish to TIME BAKE, as described in the Baking section of’ this book, to turn oven on and off automuticall y.

Remember that food will continue to cook in the hot oven and (here fore should be removed when the desired internal temperature has been reached.

For Frozen Roasts

●Frozen roasts of beef’, pork, Ial]lb. etc.. call bc star[ed without thawing, but allow I () to 25 minutes pcr pOLLnd additional time (10 minutes per poLIIILi for roasts under 5 pounds, more time for larger roasts).

●Thaw most frozen poultry before r(ms[ ing to ensure even doneness. Some commercial (roz.etl poultry can be cooked successfully without thawing. Follow” directions given on package label.

Dual Shelf Cooking

This JI1OWS more than one food to be cooked at the swne time. For example: While roasting a 20 lb. turkey on shelf (R) a second shelf may be added on position D so that scalloped potatoes can be cooked at the same ti mc. Calculate the total cooking time to enable both dishes to complete cooking at the same time. Allow 15-20 minutes of additional cooking time for [he potatoes,”