GE JBS05 manual How to Set Your Oven for Roasting, Use of Aluminum Foil

ROASTING

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.

Roasting is really a baking procedure used for meats. Therefore the oven control is set for Baking. You may hear a slight clicking sound indicating the oven is working properly.

Most meats continue to cook slightly after being removed from the oven. The internal temperature will rise about 5° to 10°F. during the recommended standing time of 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. To compensate for this rise in temperature, you may want to remove the roast sooner (at 5° to 10°F. less than the temperature 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.

How to Set Your Oven for Roasting

1.Place the shelf in A or B position. No preheating is necessary.

2. Check the weight

of the meat. Place
it fat side up (or
for poultry breast
side up) on the
roasting grid in a	B
shallow pan. The
melting fat will	A
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 CONTROL knob to desired temperature.

4.Turn the OVEN CONTROL knob to OFF when roasting is finished.

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.

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