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Rir | REGULAR ROASTING |
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Do not lock the latch during regular 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, oven controls are set for 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 the roast from the oven sooner
(at 5° to 10”F. less than the temperature in the Regular 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.
1.Place the shelf in A or B position. No preheating is necessary.
2.Check the weight of the meat. Place it,
3.Press the BAKE pad.
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When the oven starts to heat, the word “ON” and the changing oven temperature, starting at 100”F., will be displayed. When the oven reaches the temperature you set, a tone will sound.
5. Press the CLEAR/OFF pad when
(J roasting is finished.
CLEAR
OFF
BAKE
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Press the INCREASE or.DECREASE. pad.. The last oven set temperature appears in the display. L’ontlnue pressing the pad until the desired temperature is displayed.
To change the oven temperature during roasting, press the BAKE pad and then the INCREASE or DECREASE pad to get the new temperature.
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan. This makes
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