GE 164D2966P053, JGSC12 operating instructions e of Aluminum Foil

~oasting 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 spattel”ing to a minimum.

Roasting is really a btiking procedure used for meats. Therefore, the oven controls are set to Baking. (You may hear a slight clicking sound, indicating the oven is working properly. )

Most ]meats continue to cook slightly while standing after being removed from the oven. The standing time recommended for roasts is 10 to 20 minutes to allow the roast to firm up, making it easier to carve. The internal temperature will rise about 5° to 10“F.; to compensate for the temperature rise, if desired, remove the roast from the oven sooner at 5° to 10“F. less than the temperature on the 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.Position the oven shelf at the second from the bottom position (B) for a small size roast (3 to 5 Ibs.) and at the bottom position (A) for larger roasts.

2.Check the weight of the meat. Place meat fat-side- up or poultry breast-side-up on roasting rack 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 rack is a good pan for this.)

3.Turn the OVEN TEMP knob to the desired temperature. See the Roasting Guide for temperatures and approximate cooking times.

4.When roasting is complete, turn the OVEN TEMP knob to OFF and then remove the food from the oven.

,e of Aluminum Foil

You can use aluminum foil to line the broiler pan. This makes clean-up easier when using the pan for marinating, cooking with fruits, cooking heavily cured meats or basting food during cooking. Press the foil tightly around the inside of the pan.

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