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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.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set for baking or timed
baking (on some models). (You may hear a slight
clicking sound, indicating the oven is working properly.)
You may wish to use Timed Baking (on some models)
to turn the oven on and off automatically.
Remember that food will continue to cook in the
hot oven and therefore should be removed when
the desired internal temperature has been reached.
Place the shelf in position 1 or 2. No preheating is
necessary.
Check the weight of the meat. Place the meat fat-side-
up, or poultry breast-side-up, on roasting rack 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.) Line
the broiler pan with aluminum foil when using the pan
for marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Avoid
spilling these materials inside the oven or inside the
oven door.
Most meats continue to cook slightly while standing,
after being removed from the oven. Standing time
recommended for roasts is 10 to 20 minutes. This allows
roasts to firm up and makes them easier to carve.
Internal temperature will rise about 5° to 10°F during
standing. To compensate for this temperature increase,
remove the roast from the oven before it reaches the
temperature you want.
Small poultry may be cooked at 375°F for best
browning.
How to Set Your Oven for Roasting
NOTE: On double oven models make sure you set
the control for the oven you wish to use.
1. Press the BAKE pad.
2. Press the INCREASE or DECREASE pad to set
the oven temperature.
To change the oven temperature during the
roast cycle, press the BAKE pad and set the
new temperature.
The oven will start automatically. When the oven
starts to heat, the changing temperature will be
in the display.
3. Press the CLEAR/OFF pad when roasting is
finished.
NOTE: On double oven models, if you use the
broiler pan, be sure to use the pan designated for use
in the oven you are using.
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Thaw most frozen poultry before roasting to insure
even doneness. Some commercial frozen poultry can
be cooked successfully without thawing. Follow the
directions given on the package label.
ROASTING
20
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