Roasting, Frozen Roasts, Dual Shelf Cooking, When

Roasting

Do not lock the oven door with the latch during

roasting. The latch is used for self-deaning only.

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven.

Roasting temperatures, which should be low and steady, keep spattering to a minimum.


The	oven		has	a special		-_ >
low shelf			position		(R)
just	above		the	oven
bottom°		Use		it when
extra	cooking			space	is
needed,		for example,
when	masting			a large
turkey_ The shelfis not
designed to slide out at
this	position°

Roasting is really a baking procedure used for meats°

Therefore, the oven controls are set for Baking. (You

may hear a slight clicking sound indicating the oven is working properly,)

Most meats continue to cook slightly while standing after being removed from the ovem Recommended standing time for roasts is 10 to 20 minutes, This allows the roasts to firm up and makes them easier to

carve. The internal temperature will rise about 5 ° to

10°E (3 ° to 6°C.). If you wish to compensate for the

temperature rise, remove the roast from the oven when

its internal temperature is 5° to 10°E (3 ° to 6°C.) less

than the temperature shown in the Roasting Guide°

Remember that food will continue to cook in the hot oven and therefore should be removed when the

desired internal temperature has been reached.

1, Position oven shelf at position B for small size roast [3 to 5 lbs.(1.3 to

2.3 kg)] and at position R for larger roasts_

2.Check the weight of the meat. Place the meat

fat-side-up or the poultry breast-side-up on roasting grid in a shallow pan° The melting fat will baste the meat. Select a pan as close to the size of the meat as possible° (The broiler pan with grid is a good pan for this.)

3.Turn the OVEN SET knob to the desired

temperature_ See the Roasting Guide for

temperatures and approximate cooking times.

4.When roasting is finished, turn the OVEN SET knob to OFF and then remove the food from

the oven.

Dual Shelf Cooking

This allows more than one food to be cooked at the same time. For example: While roasting a 20-lb,

(10 l_g) turkey on shelf position R, a second shelf'

(if so equipped) may be added on position D so that scalloped potatoes can be cooked at the same time. Calculate the total cooking time to enable both dishes to complete cooking at the same time° Allow !5-20 minutes of additional cooking time for the potatoes.

Use of Aluminum Foil

You can use aluminum foil to line the broiler pan. This makes clean up easier when using the pan for marinating, cooking with fruits, cooking heavily cured

meats or basting food during cooking.

Press the foil tighdy around the inside of the pan.

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 15 to 25 minutes per

pound (450 grams) additional time [15 minutes per pound for roasts under 5 pounds (2.3 kg), more time for larger roasts]°

Make sure poultry is thawed before roasting. Unthawed poultry often does not cook evenly° Some commercial frozen poultry can be cooked successfully without thawing. Follow the directions given on the package label.