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Roasting
If your model has a latch, do not lock the oven
door during roasting. The latch is used for self-
cleaning only.
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 really a baldng procedure used for meats.
Therefore, the oven controls are set for Baking. (You
may hear a slight clicking sound indicating the oven is
worldng properly.)
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 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 I0°E (3 ° to 6°C.) less
than the temperature shown in the Roasting Guide.
Remember that food wiU 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 lbs.
(1.3 to 2.3 kg)] and
at position R for
larger roasts,
t
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 TEMP fmob 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
TEMP Imob 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 time. For example: "_Vc_nileroasting a 20-lb. (10
leg) 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 1 hour
before the end of cooking time for the turkey.
Use of Aluminum Foil
youcanusealuminum
foil to line the broiler pan. : _
This makes clean-up easier , :;.
when using the pan for - " _/_
marinating, cooking with _ :" _";_ _'
fruits, cooking heavily
cured meats or basting
food during cooking. Press the
foil tightly around the inside of the pan.
I8
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
for larger roasts].
Make sure poultry is thawed before roasting. Unthawed
poultry often does not cook evenly. Some commercial
frozen poultry can be cooked successfiAiy without thawing.
Follow the directions given on the package label.
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