Whirlpool SF365BEXN0 manual Roasting Braising, Hints

Roasting	Hints			l’orcoohing		ler~dercuts ot‘mest and poultq.				Place
Roasting is a dry		heat	methcxl
roasts fat	side LIP	on	a rack in a \hallol~.		LIIICO\ ered pan.			US the bottom 01’		next-
to-bottom	rack position.			Set the oven	temperature		for	335°F. Basting		i\ not
necessary.
1. II.scII n~wl ~/lc’,nlonlc’/c/.to judge the degree ot’donene~~.								Inwt	into the thick-
est part of meat. The tip should not					be	in contact	with bone.		gristle or fat.

For stuffed poultry. insert into the center of stuffing. For unstul’t’cd tL1rheJ.s. insert into the inner side of the thigh.

2.FIY~Z~I~‘ocl~t.mays be cooked without thauing. Allow an additional 20 min- utes per pound cooking time. Use a meat thermometer. as described above. to judge the degree of doneness. Insert the thermometer after the roast has thawed. ususlly about half-way thl-ough the total coohing time.

3.For cc/sic/- c,c/n,i/l,q, allow roast or poultry to stand 20 mmutcs uftcr coohing is completed.

Braising

Braising is a moist heat method for cooking less tender cuts ofmeat. First brow meat in an uncovered pan on top of a range. C’SCJoff/\ c’,~or/,ql~,fb/ to />wl‘c’rlt

.sricXirl,y. Then, place browned meat in a pan b ith a tight-fitting cover. Add a small amount of liquid. cover and place in a 300°F to 335°F oven until tender. Braised meat is cooked until well done to tenderize it. Braising usuall~~requires 2 to 3 or more hours depending on the type and size of meat.

Roasting

Braising