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ROASTING TECHNIQUES
Roasting is very easy _th _r Kenmore Elite _s
gria. ff |eaves you pJentyof t_me to relax _th family
and fdends and sam you the _urs _uired to
clean a dirty k_chen oven° Roast_g _ssuit.able for
prime, tender _ts of mea_ pou_ and game, many
_o_e fish and some vege_b_.
Roasting uses the indict coo,king method. Th_
fore, the food s_houtd_ p_aced in _he Center or your
gff/_,with the le_ or dght side burners [it. _ace your
meat _s_de an open@ r_lng r_k and cooking
pan thai a_ _ to collect juices for making gravy_
You can _so use _'_esupplied cooking gdd with an
a_uminum drip p_n u_mea_h, Either way, [ndi_
_king req_i:res the lid of _r gd[! to be closed.
Preheating your gr_ _snot required for sJew cooking
me_ds such as toss.go If you do choose to
preheat _,_ur gall[ before _oastfng, turn the burners on
high and dose lid for a_p_oximate/y 2-3minutes.
Food preparation
Trim me_t of excess fat, Truss meat and pou|t_ with
cooking string to ¢etain shepe _ desired. Bacon s_ips
can be used to cover _he_e surface of roan meat
ar_ poultry _ohe_pprevent it from drying out. Ano_er
method for keeping food moist during _oas_ng is to put
w_ter _ne cooking pan, _n _er the food land
roasting r_ck) with foil The fo_ should _ remove_
for the f_rst of _ _astpart of the cook_g _me to
ensure proper b_ing,
Except when i'o_sfJ_ wi_ w_tot in the roasth_g pan,
the j_ tha_ co|loci in the pan _n b_ u_d ,_s
base for a tasty sau_e or gravy. P_ce a cooking pan
d_rectty over the heat, add extra butter if needed, then
add several spoon.Is of flout to thicken sauce.
F_a_[y, _d sufficient ch_ken or beef stock to obtain
the _esl_ con_toncy.
On_ the meat _ cooked, remove it from you_ grill and
¢ov_erw_th a _ece of foil A_towtrio stand for '_0-_5
m[nut_ which @tows the juices to setUe_Th_s,w_llmake
carving easier and ensure e tender ju_c'yroast.
_ow Cooked
Approximate C_ing T|m_
Beef _re
Medium
Well done 27 minutes pe_pound
_b M_ium
We|l done 23 minu_s _ pound
Ve_
Pork
Ch_ken
Duck
Fi_
Tu_ey, _ndet t6 pounds
Turkey, c_.,et 16 po_s
27 minutes pe_ po_Jnd
30-33 minutes per p_nd
25 minutes per pound
!0 minUteS pe_ _nd
20-25 pe__und ÷ 30 minutes
18-23 pe_pound + 15 minutes
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