Hotpoint RF725GP warranty Roasting, For Frozen Roasts, Questions and Answers

Roasting

Rotisting is cooking by dry heal. Tender meat or poultry can be roasted uncovered in your oven. Roas[ing ~enlpcraturcs, which should be low and steady, keep spattering to u minimum. When roasting. it is not necessary 10 sear, baste, cover or add water to your meal.

Roasting is really a baking procedure used for mea[s. Therefore, oven controls are set for BAKE or TIME BAKE. (You may hear a slight clicking s(~llnd, indicating the oven is working properly. ) Roasting is easy; just follow these steps:

Step 1: Check weight of meat, and place, fat side up. on roasting rack in a shallow ~an. (Broiler pan. with rack is a good pan for this. ) Line broiler pan with aluminum toil when using pan for marinating, cooking with I’rui[s, cooking heavily CLIrCd meats, or basting food” during cooking. Avc)id spilling these matcriats on oven liner or door.

Step 2: Ptacc in olcn on shelf in A or B pc~sition, No preheating is necessary.

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Step 3: Press BAKE p~d.

Step 4: Press INCREASE or DECREASE pad until desired temperature is displayed.

The word “ON” and the changing oven temperature witt 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, press BAKE pad and then INCREASE or DECREASE pad to get new temperature.

Step 5: Press CLEAR/OFF when baking is finished and then remove food from oven.

Step 6: Most meats continue to cook slightly while standing, after being removed from the oven. Standin& time recommended for roasts is t 0 to 20 minutes. This allows roasts to firm up and makes them easier to carve. Internal temperature will rise about 5° to

t O°F.; to compensate for temperature rise, if desired, remove the roast from oven sooner (at 5° to 100F. less than temperature in the Roasting Guide).

NOTE: You may wish to TIME BAKE, as described in the Baking section of this book, 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. Is it necessary to check for doneness with a meat thermometer?

A. Checking the finished internal temperature at the completion of cooking time is recommended.

Temperatures are shown in the Roasting Guide section. For roasts over 8 Ibs., cooked at 300°F. with reduced time, check with thermometer at half-hour intervals after half the cooking time has passed.

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. [t is rarely necessary to preheat

your oven. Preheat only for very small roasts, which cook a short length of time.

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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