Roasting, Dual Shelf Cooking, Use of Aluminum Foil

ROASTING

Do not lock the oven door with the latch during roasting. The latch is used for self-cleaning 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 (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 at this position.

A R

Roasting is really a baking procedure used for meats. Therefore the oven controls are set for Baking or Timed Baking. (You may hear a slight clicking sound indicating the oven is working properly.) Timed Baking will turn the oven on and off automatically.

Most meats continue to cook slightly while standing after being removed from the oven. Recommended standing time for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. The internal temperature will rise about 5° to 10°F. If you wish to compensate for the temperature rise, remove the roast from the oven when its internal temperature is 5° to 10°F. 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 the oven
at shelf (B) position
for small size roast
(3 to 5 lbs.) and at	B
(R) position for	B
larger roasts.	A
	R

2.Check the weight of the roast. Place the meat fat-side-up or the poultry breast-side-up on the roasting grid in a shallow pan. The melting fat will baste the meat. Select a pan as close to the size of 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 kg) turkey on shelf position R, a second shelf (if so equipped) may be added on position D so that an additional food such as scalloped potatoes can be cooked at the same time. Foods cooked with the turkey should be added toward the end of the time allowed for the turkey. For example, potatoes which cook for 1 hour should be added to the oven 1 hour before the end of cooking time for the turkey.

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 tightly around the inside of the pan.