ROAS~G
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 BA= or Timed Baking. You may hear a slight clicking sound, indicating the oven is working properly. Roasting is easy; just follow these directions:
1.Place the shelf in A or B position. No preheating is necessary.
2. Check the weight of the | ||
meat. Place the meat | ||
k>. , Y,‘\- | ||
~- | ||
roasting rack in a | $. | |
shallow pan. The | ||
Y | ||
melting fat will baste | ||
the meat. Select a pan | * |
as close to the size of the meat as possible. (The broiler pan with rack is a good pan for this.) Line the broiler pan with aluminum foil when using pan for marinating, cooking with fruits, cooking heavily cured meats, or basting food during cooking. Avoid spilling these materials inside the oven or inside the oven door.
BAKE 3. Wsh the BA= button.
t4. Turn the SET knob until the desired
SET | temperature is displayed. |
1@
D | 5. Push the CANCEL button when | |
cooking or roasting is finished | ||
CANCEL | ||
and then remove the food from | ||
| ||
| the oven. |
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 rise, if desired, remove the roast from oven sooner (at 5° to 10°F. less than temperature in the Roasting Guide).
NOTE: You may wish to use Timed Baking, as described in the Baking section of this book, to turn the oven on and off automatically.
To change the oven temperature during the roasting cycle, push the BA~ button and then turn the SET knob to get the new temperature.
For Frozen Romts
Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 10 to 25 minutes per pound additional time (1Ominutes per pound for roastsunder 5 pounds, more time for largerroasts).
Thaw most frozen poultry before roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without thawing. Follow the directions given on the package label.
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