Do not lock the oven door with the latch 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.
Roasting is really a baking procedure used for meats. Therefore, oven
controls are set for BAKE. (You may hear a slight clicking sound, indicating
the oven is working properly.) Roasting is easy; just follow these directions:
1. Place the shelf in
A or B position.
No preheating is
necessary.
2. Check the weight of
the meat, and place,
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 rack is a good pan for this.) Line
the broiler pan with aluminum foil when using pan
for marinating, cooking with fruits, cooking heavily
cured meats, or basting food during cooking. Avoid
spilling these materials inside the oven door.
3. Press the BAKE pad.
[
I
BAKE
I
{
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~
4. Press the INCREASE or
IA1
DECREASE pad until the
desired temperature is displayed.
~
When the oven starts to heat, the word
“ON” and the changing temperature,
starting at
100°F.,
will be displayed.
When the oven reaches the temperature
you set, a tone will sound.
n
5. Press the CLEAWOFF pad when
CLEAR
cooking or roasting is finished and
OFF
then remove food from oven.
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.;
to compensate for temperature rise, if desired, remove
the roast from oven sooner (at 5° to
10°F.
less than
temperature in the Roasting Guide).
NOTE:
● You may wish to use Timed Baking 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.
To change the oven temperature during
roasting, press the BAKE pad and then
the INCREASE or DECREASE pad to get the
new temperature.
Frozen Roasts
Frozen roasts of beef, pork,
Thaw most frozen poultry before
lamb, etc., can be started without
roasting to ensure even doneness.
thawing, but allow 10 to 25
Some commercial frozen poultry
minutes per pound additional time
can be cooked successfully without
(10 minutes per pound for roasts
thawing. Follow directions given
under 5 pounds, more time for
on package label.
larger roasts).
(continued next page)
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