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, oven controls are set to BAKE or TIMED BAKE. (You may hear a slight clicking sound, indicating the oven is working properly. ) Roasting is easy; just follow these steps:
1.Place the shelf in A or B Position. No preheating is necessary.
2.Check the
weight of the
meat
3 . Turn OVEN SET (on some models) to BAKE and OVEN TEMP to 325°F. Small poultry may be cooked at 375°F. for best browning.
4. Most meats
OVEN SET 1 OVEN TEMP
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).
NOTE:
. You may wish to use TIMED BAKE, as described in the Baking section of this book, to turn oven on and off automatically.
●Remember that food will continue to cook in the hot oven and therefore should be removed when the desired internal temperature has been reached.
Frozen Roasts
Q Frozen roasts of beef, pork, lamb. etc., can be started without thawing, but allow 10 to 25 minutes per pound additional time (10 minutes per pound for roasts under 5 pounds, more time for larger roasts).
●Thaw most f’rozen poultry before roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given on package label.
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