asting 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, oven controls are set for BAKE or Timed Bake. (You may hear a slight clicking sound, indicating the oven is working properly.) Roasting is easy; just follow these directions:
1.Place in the shelf in A or B position, No preheating is necessary.
2. Check the |
|
| ==%,%~’.lv )) 1111 |
weight of the |
|
| %.%;~ |
meat, and place, |
|
| |
fat side up, or |
|
| %> |
| ~;;;~; | ‘ | |
poultry breast- |
| ||
|
|
| |
|
|
| |
roasting rack in$x | ’ | ||
a shallow pan. | \ | \ |
|
The melting fat |
| Y |
|
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.) Line the broiler pan with aluminum foil when using the pan for marinating, cooking with fruits, cooking heavily cured meats, or basting food during cooking. Avoid spilling these materials inside the oven door.
[1 3. Press the BAKE pad.
IIBAKE
A temperature appears in’ the display.
II~
When the oven starts to heat, the word “ON” and the changing temperature, starting with 100”F., will be displayed. When the oven reaches the set temperature a tone will sound.
5.Press the CLEAWOFF pad when roasting is finished and then remove the food from the oven.
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 use Timed Baking, as described in the Baking section of this book, to turn the 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.
●A fan may automatically turn on to cool internal parts. This is normal, and the fan may continue to run even after the oven is turned off.
To change the oven temperature during roasting, press the BAKE pad and then the INCREASE or DECREASE pad to get the new temperature.
II
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 the package label.
(continued next page)
21
