Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncoveredin your oven. Roasting temperatures, which should be low and steady,keep spatteringto a minimum. When roasting, it is not necessary to sear, baste, cover or add water to your meat.
The oven has a special low shelf
(R)positionjust above the oven bottom. Use it when extra cooking space is needed, for example, when roasting a large turkey. The shelf is not designed to slide out at this position.
Roasting is easy; just follow these steps:
Step 1: Position oven shelf at (B) position for small size roast
(3 to 5 lbs.) and at (R) position for larger roasts.
Step 2: Check weight of roast. Place meat
is a good pan for this.)
step 3: TurnOVEN CONTROL lcnobto desired temperature. Check the Roasting Guide for temperatures and approximate cooking times.
Step 4: Most meats continue to cook slightly while standing after being removed from the oven. Recommended standing time 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.If you wish to compensate for temperature rise, remove the roast from the oven when its internal temperature is 5° to 10°F. less than temperature shown 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.
Frozen Roasts
*Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 15 to 25 minutes per pound additionaltime (15 minutes per pound for roasts under 5 pounds, more time for larger roasts).
~Thawmost frozen poult~ before roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given on package label.
Dual shelfcooking
This allowsmore than one food to be cooked at the same time. For example: While roasting a
at thesame time.Calculatethe totalcookingtimeto enableboth dishesto completecookingat the
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