Do not lock the oven door with the latch during roasting. The latch is used for
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, 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 directions:
1. Place the shelf in |
A or B position. |
5. Press the CLEAWOFF pad when n cooking or roasting is finished and
No preheating is |
necessary. |
2. Check the weight of |
CLEAR
OFF
then remove food from oven.
the meat, and place, |
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.) Line |
the broiler pan with aluminum foil when using pan |
for marinating, cooking with fruits, cooking heavily |
cured meats, or basting food during cooking. Avoid |
spilling these materials inside the oven door. |
3. Press the BAKE pad.
[
I BAKE I
{ J
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 rise, 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 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.
~ 4.
IA1
~
Press the INCREASE or DECREASE pad until the desired temperature is displayed.
When the oven starts to heat, the word “ON” and the changing temperature, starting at 100°F., will be displayed. When the oven reaches the temperature you set, a tone will sound.
To change the oven temperature during roasting, press the BAKE pad and then
the INCREASE or DECREASE pad to get the new temperature.
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.
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