ROASTING
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 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 after being removed from the oven. The internal temperature will rise 5° to 10°F. during the recommended standing time of 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. To compensate for this rise in temperature, you may want to remove the roast 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.
Adjust the Oven
How to Set Your Range for Roasting
1. Place the shelf in A or B position. | 3. Turn the Oven Temperature knob to the |
No preheating is necessary. | desired setting. |
2. Check the weight | 4. After roasting is complete, turn the Oven |
of the meat. Place it, | Temperature knob to OFF and then remove |
fat side up, or for | the food from the oven. |
poultry, |
|
up, on the roasting | B |
grid in a shallow | A |
pan. The melting fat | |
will baste the meat. |
|
Select a pan as close to the size of the meat as possible. (The broiler pan with grid is a good pan for this.)
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan. This makes
(continued next page)
25
Thermostat
Roasting
