Roasting
NOTE: Oven has controls for
upper oven and lower oven. Be sure to set the correct control.
Pads on the left side of panel are for the upper oven. Pads on the
right side of panel are for the lower oven. The TIMER
ON/OFF, COOK TIME, and
STOP TIME pads can be used for either oven.
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. When roasting, it is not necessary to sear, baste, cover or add water to your meat.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set for BAKE. (You may hear a slight clicking sound, indicating the oven is working properly.) Roasting is easy; just follow these steps:
Step 1: Check weight of meat, and place,
spilling these materials on oven liner or door.
Step 2: Place in oven shelf in A or B position. No preheating is necessary.
Step 3: Touch the BAKE pad
Step 4: Press the INCREASE or DECREASE pad until desired temperature is displayed.
The word "ON" will be displayed as the oven heats up. When the oven reaches the set temperature a tone will sound.
To change oven temperature
during BAKE cycle, touch BAKE pad and then INCREASE or DECREASE pad to set new temperature.
Step 5: Touch the CLEAR/OFF
pad when roasting is finished and then remove food from oven.
Step 6: 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 oven sooner
(at 5° to 10"F. less than temperature in the Roasting Guide.)
NOTE: You may wish to TIME BAKE, as described in the Baking section, 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.
For Frozen Roasts
•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 frozen poultry before roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given on package label.
Questions and Answers
Q. Why is my roast crumbling when I try to carve it?
A. Roasts are easier to slice if allowed to cool 10 to 20 minutes after removing from oven. Be sure to cut across the grain of the meat.
Q. Do I need to preheat my oven each time I cook a roast or
poultry?
A. It is unnecessary to preheat
your oven.
Q. When buying a roast, are there any special tips that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible, or buy rolled roasts.
Q. Can I seal the sides of my foil "tent" when roasting a turkey?
A. Sealing the foil will steam the meat. Leaving it unsealed allows the air to circulate and brown the meat.
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