Using the roasting feature. | www.GEAppliances.com |
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.
Before You Begin Roasting…
Safety
Roasting is really a baking procedure used for meats. Therefore, the 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 after being removed from the oven. The internal temperature will rise about 5° to 10°F during the recommended standing time of 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve.
To compensate for this rise in temperature, you may want to remove the roast sooner (at 5° to 10°F less than the temperature in the Roasting Guide).
REMEMBER: Food will continue to cook in the hot oven and therefore should be removed when the desired internal temperature has been reached.
Instructions
Operating
How to Set Your Oven for Roasting
Place the shelf in A or B position.
No preheating is necessary.
Check the weight of the meat. Place the meat fat side up, or poultry breast side up, on roasting grid in a shallow pan. 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.)
Touch the BAKE pad.
To change the oven temperature during the roasting cycle, touch the BAKE pad and set the new temperature.
Touch the + or – pad to set the oven temperature.
Touch the START pad.
Touch the CLEAR/OFF pad when roasting is finished.
Aluminum Foil
You can use aluminum foil to line the broiler pan. This makes
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