GE 164 D2966P073 warranty Use of Aluminum Foil, Roasting. The latch is used for self-cleaning only

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. R(~astirlg temperatures, which should be low and steady, keep spattering to a minimum.

Most meats continue to cook slightly while standing, after being removed from the oven. S~anding time recommended for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. Internal temperature will rise about 5“ to 10’F.: to compensate for temperature increase, if desired, remove the roast from the oven sooner (at 5“ to 1 ()(’F;. less than the temperature in the Roasting Guide).

Remember that food will continue to cook in the hot oven and therefore should be remo~ed when the desired internal temperature has been reached,

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

2.Check the weight

of the meat. Place it. fat $ide up, or for poultry+ breast-side- LIp, on the roasting grid in a sha] low pan. The melting fat w i] 1 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 Temperature knob to the desired setting.

4.After roasting is complete, turn the ()~en Temperature knob to OFF tind then re[noye the food from the oven.

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Use of Aluminum Foil

You ~’an 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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