. .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 spattering to a minimum.
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 while standing, after being removed from the oven. The standing time recommended for roasts is 10 to 20 minutes. This allows the roasts to firm up and makes them easier to carve. The internal temperature will rise about 5° to 10”F. during the standing time. To compensate for the temperature rise, if desired, remove the roast from oven sooner (at 5° to 10”F. less than the temperature in the 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 | ~<<y~’ljl~ |
preheating is | necessary. _ |
2.Check the weight of:?;<’[:“v”;A
the meat, and place, @i(
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 oossible~. (The broiler pan with rack is a good pan ‘or this.)
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~ 4. Press the INCREASE or DECREASE pad until the desired temperature is displayed.
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The oven will start automatically. The word “ON” and “100°” will be displayed. As the oven heats up, the display will show the changing temperatures. When the oven reaches the set temperature a tone will sound.
5.Press the CLEAR/OFF pad when
CLEAR baking is finished and then remove
n F the food from the oven.
NOTE: A fan may automatically turn on and off to cool internal parts. This is normal and the fan may continue to run even after the oven is turned off.
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan. This makes
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