Sears 71168, 71751, 71068, 71351 Roasting, Dual Shelf Cooking, Use of Aluminum Foil, Frozen Roasts

Roasting

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.

The oven has a special

low shelf position (R) just 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 real!y a baking procedure used for meats,

Therefore, the oven controls are set for Baldng. (You

may hear a slight clicking sound indicating the oven is working propedy.)

Most meats continue to cook slightly while standing afrer being removed from the oven_ Recommended standing time for roasts is 10 to 20 minutes. This allows the roasts to firm up and makes them easier to

carve. The internal temperature will rise about 5 ° to

10°E (3 ° to 6°C.). If you wish to compensate for the

temperature rise, remove the roast from the oven when

its internal temperature is 5 ° to 10°E (3 ° to 6°C,) less

than the 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°

1.Position oven shelf' at position B for small size roast [3 to 5 lbso (1.3 to 2.3 kg)] and at position R for larger roasts°

2, Check the weight of the meat. Place the meat fat-

....... side-up or the poultry breast-side-up on roasting

grid in a shallow 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.)

3.Turn the OVEN CONTROL knob to the desired

temperature (you may hear a slight clicking sound,

indicating the oven is working properly). See the

Roasting Guide for temperatures and approximate cooking times.

4, When roasting is finished, turn the OVEN

CONTROL lmob to OFF and then remove the food from the oven,

Dual Shelf Cooking

This allows more than one food to be cooked at the same timer For example: While roasting a 20-lb.

(!0 kg) turkey on shelf position R, a second shelf

(if so equipped) may be added on position D so that scalloped potatoes can be cooked at the same time.

Calculate the total cooking time to enable both dishes to complete cooking at the same time. Allow 15-20

minutes of additional cooking time for the potatoes.

Use of Aluminum Foil

You can use aluminum

foi! to line the broiler pan° This makes clean-up easier when using the pan for marinating, cooking with fi'uits, cooking heavily cured meats or basting food during cooking.

Press the foil tighdy around the inside of the pan.

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started

without thawing, but allow !5 to _25 minutes per

pound (450 grams) additional time [1`5 minutes per pound for roasts under 5 pounds (2.3 kg), more time fbr larger roasts],

Make sure poultry is thawed before roasting. Unthawed poultry often does not cook evenly° Some commercial frozen poultry can be cooked successfully without thawing. Follow the directions given on the package label.

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