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.

Roasting is really a baking procedure used for meats. Therefore, oven controls are set to 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. 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 roast from oven sooner (at 5° to 10°F. less than temperature in the 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.Place the shelf

in A or B position. No preheating

is necessary.

B

2. Check the weight

of the meat. Place

A

 

the meat fat-side-up,

 

or poultry breast-

 

side-up, on the roasting grid in a shallow pan.

 

3.Turn the OVEN SET to BAKE and the OVEN TEMP to

the desired temperature.

OVEN SET

 

 

 

AK

 

 

 

 

 

E

B

E

 

 

 

 

 

K

 

 

F

B

A

 

 

O

 

 

 

 

 

F

D

 

 

 

 

 

 

 

E

 

 

 

 

 

 

 

M

 

 

 

 

 

B

I

 

 

 

 

R

T

 

 

 

 

 

 

 

 

 

 

 

N

 

 

O

 

 

 

 

 

I

 

 

 

 

A

L

 

 

 

 

 

 

ELC

 

 

 

 

OVEN TEMP

 

0

350

3

 

 

 

 

0

 

 

 

0

 

 

0

 

 

 

4

 

 

 

5

 

0

 

 

 

5

 

 

 

2

 

 

 

 

 

0

4

 

 

 

 

 

 

0

 

 

 

 

2

0

 

 

 

 

0

5

 

 

 

W

0

 

I

 

 

M

 

 

O

 

 

 

 

 

L

 

 

 

 

 

 

R

C

 

 

 

 

 

B

 

 

 

 

 

 

NAEL

 

 

 

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.)

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.

4.After roasting

is complete, turn the OVEN SET knob or the OVEN TEMP knob to OFF.

24

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Image 24
GE 49-8726, 164D2966P238 warranty Roasting, Use of Aluminum Foil
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164D2966P238, 49-8726 specifications

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In conclusion, the GE 49-8726,164D2966P238 stands out as a top-tier component characterized by its advanced technologies, robust construction, and exceptional performance. Its versatility and reliability make it an excellent choice for industries that demand high-quality solutions for their operational needs.
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