ROASTING
Do not lock the oven door with the latch during roasting. The latch is used for
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 light 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. Standing 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 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
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, 
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 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 Oven Temperature knob to OFF and then remove the food from the oven.
B
A
Thermostat
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan. This makes
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