GE 840081100 manual How to Use, Roasting Meats and Poultry

840081100 ENv00 7/17/01 11:25 AM Page 4

Following are pan sizes which will fit in the roaster oven:

•One 9- x 13-inch baking or 10- x 14-inch roasting pan

•Two 9- x 5-inch or 8- x 4-inch loaf pans

•One tube or bundt pan

•Foil oven roasting bags can be used in the roaster oven. We do not recommend using plastic oven roasting bags in the roaster oven.

•Do not remove the cover of the roaster oven unless necessary. Removing the cover allows heat to escape and affects the temperature of the roaster oven.

•The indicator light will cycle on and off when the oven is heating to maintain set temperature.

How to Use

Notes:

•The insert pan should always be placed in the roaster base when cooking.

•If the recipe calls for a preheated oven, set the temperature control to desired temperature. The red indicator light will go out when the oven has reached the set temperature.

Roasting

1.Make sure temperature control is turned to OFF. Plug cord into 120-volt AC outlet.

2.Remove rack. Leave insert pan in roaster oven.

3.Set temperature control to desired setting and let preheat 15 minutes.

4.Place food to be cooked in a pan on the rack (or directly in the insert pan). Then place rack in oven and replace the cover.

5.When finished cooking, remove cover. Wearing oven mitts, remove food by using the rack.

6.Turn temperature control to OFF and unplug roaster oven.

Roasting Meats and Poultry

•We recommend the use of a meat thermometer to assure perfectly cooked roasts and poultry every time. If using a meat thermometer, the meat or poultry should be removed from the roaster oven when the thermometer reading is 5 to 10 degrees below the desired temperature. The internal temperature will continue to rise after the meat has been removed from the roaster oven.

•Most hams sold today are labeled as “Cook Before Eating” or “Fully Cooked.” Ham labeled “Cook Before Eating” has been smoked or cured but NOT cooked. This ham must be thoroughly cooked to an internal temperature of 155° to 160°F. The “Fully Cooked” hams have been smoked or cured and already cooked. The ham does not require further cooking, but heating to 140°F improves the flavor.

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