Roasting

Hints

 

l’orcoohing

ler~dercuts ot‘mest and poultq.

Place

Roasting is a dry

heat

methcxl

roasts fat

side LIP

on

a rack in a \hallol~.

LIIICO\ ered pan.

US the bottom 01’

next-

to-bottom

rack position.

Set the oven

temperature

for

335°F. Basting

i\ not

necessary.

 

 

 

 

 

 

 

 

 

1. II.scII n~wl ~/lc’,nlonlc’/c/.to judge the degree ot’donene~~.

 

Inwt

into the thick-

est part of meat. The tip should not

be

in contact

with bone.

gristle or fat.

For stuffed poultry. insert into the center of stuffing. For unstul’t’cd tL1rheJ.s. insert into the inner side of the thigh.

2.FIY~Z~I~‘ocl~t.mays be cooked without thauing. Allow an additional 20 min- utes per pound cooking time. Use a meat thermometer. as described above. to judge the degree of doneness. Insert the thermometer after the roast has thawed. ususlly about half-way thl-ough the total coohing time.

3.For cc/sic/- c,c/n,i/l,q, allow roast or poultry to stand 20 mmutcs uftcr coohing is completed.

Braising

Braising is a moist heat method for cooking less tender cuts ofmeat. First brow meat in an uncovered pan on top of a range. C’SCJoff/\ c’,~or/,ql~,fb/ to />wl‘c’rlt

.sricXirl,y. Then, place browned meat in a pan b ith a tight-fitting cover. Add a small amount of liquid. cover and place in a 300°F to 335°F oven until tender. Braised meat is cooked until well done to tenderize it. Braising usuall~~requires 2 to 3 or more hours depending on the type and size of meat.

Roasting

Braising

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Whirlpool SF365BEXN0 manual Roasting Braising, Hints