GE JMS10 warranty Roasting, Use of Aluminum Foil

ROASTING

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, the oven controls are set for Baking or Timed Baking (on some models). (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 roast from oven sooner (at 5° to 10°F. less than 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 preheating

is necessary.

2. Check the weight	B
of the meat. Place
	A
the meat fat-side-up
(or poultry breast-
side-up) on roasting rack in a shallow pan. The

3.Turn the OVEN SET to BAKE and the OVEN TEMP to

the desired temperature.

OVEN SET

		AK
		B	E
A	K	E
			O
B			F
D
			F
E
M
		I
		T	B
		LIOR

OVEN TEMP

50	30
3	0

	0	0	2
			0
4			5
			2
0
				0
5				0
4
				W
0			M
0
	5
		L
		I
		O
		RB

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.)

Use 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.

4.After roasting is complete, turn the OVEN SET knob to OFF.

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