Step 3: Turn the Over\ S& Knob and oven Temp Knob to BROIL, Both Oven Indicator Lights come on
Step 2: Position Oven Shelf as in- dicated on Broiling Chart, page 16.
Step 4: Leave oven door ajar about 3 inches (except chicken, see below). The door will stay open itself yet the proper temperature will be maintained in the oven. 13ur- ing cooking, turn the food only once.
Step 5: Turn Oven Set Knob to OFF and serve food immediately. Leave the pan outside the oven to cool during the meal for easy cleaning.
!9 Foil may be used to line the broiler pan and rack. However, be sure to cut openings in the foil to correspond with the slits in the broiler rack so fat drips into the pan below.
@For all weights of chicken, broil with door closed.
@Placing food closer to the top of the oven increases smoking, spattering, exterior browning on the meat and the possibility of food fat catching on fire. Al- ways keep rack
{Ah see Roasting Chart, page 1?’.)
Step 1: Check the weight of the meat and place, fat side up, on the rack in the broiler pan that came ~4/ith your oven. This helps the meat to baste itself.
Step 2: Use shelf position “A” or “B”; or the one indicated on Roasting Chart, page 17. Place Oven Shelf on correct embossed
shelf support. For very tall roasts, remove second oven shelf.
Oven “On” Light comes on and stays on until Oven Set Knob is turned to OFF. Oven Cycling Light comes on and remains on until temperature is reached.
Step 5: Place your meat inside the oven, making sure the pan is not touching the oven walls or door.
Be sure meat is cooked to your satisfaction. Most meats con- tinue to cook slightly while standing after being removed from the oven, This should be taken into consideration when determining your cooking time.
Always use a roasting pan that fits the size of your meat. A roast placed in a pan too small for its size will drip over the edge.
You may cook frozen meat roasts without thawing. How- ever, you must allow more cooking time for large roasts, add
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Step 3: Turn the Oven Temp Knob | /4’?” | : |
~fep 6: Turn off the heat when the roasting cycle is complete.
To slow down surface browning on turkeys, you can use a foil ‘‘tent’ The
Most frozen poultry should be thawed before cooking to en- sure it is done eveniy. Some, however, can be cooked suc- cessf u IIy w it h o u t t hawing.
Check the packer’s label for specific directions.