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 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 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.
Adjust the Oven
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 the meat fat
side up, or poultry 
breast side up, on 
roasting grid in a 
shallow pan. The 
melting fat will 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.)
B
A
3.Press BAKE.
BAKE
4.Press the number pads to set the temperature.
5.Press START.
START
6.Press CLEAR/OFF when roasting is
CLEAR | finished. |
OFF |
|
To change the oven temperature during the roasting cycle, press BAKE and set the new temperature.
Thermostat
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan. This makes
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