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Roasting
Do not lock the oven door with the latch during
roasting. The latch is used for self-cleaning only.
Roasting is cooldng by dry heat. Tender meat or
pouttIy can be roasted uncovered in your ovem
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 really a baking procedure used fbr meats.
Therefore, the oven controls are set for Baking. (You
may hear a slight clicking sound indicating the oven is
working properly.)
Most meats continue to cook slightly while standing
after being removed from the oven. Recommended
standing time for roasts is !0 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.
I. Position oven shelf at
position B for small size
roast [3 to 5 lbs.(l_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
fbr this.)
3. Turn die Oven Set knob to the desired temperature°
See the Roasting Guide for temperatures and
approximate cooking times.
4. When roasting is finished, turn the Oven Set tmob
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 rime. For example: While roasting a 20-lb.
(10 kg) turkey on shelf position R, a second shelf'
(if so equipped) may be added on position D so that
an additional food such as scalloped potatoes can be
cooked at the same time. Foods cooked with the
turkey should be added toward the end of the time
allowed for the turkey. For example, potatoes which
cook for 1 hour should be added to the oven i hour
before the end of cooking time for the turkey°
Use of Aluminum Foil
You can use aluminum
foil to line the broiler
pan. This makes clean
up easier when using
the pan for marinating,
cooking with fruits,
cooking heavily cured
*' tt X
meats or basting food during cooldng.
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 15 to 25 minutes per
pound (450 grams) additional time [15 minutes per
pound for roasts under 5 pounds (2.3 kg), more time
fbr latger roasts]°
Make sure poultry is dlawed 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.
2O
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