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Idiomas disponibles
Idiomas disponibles
ROASTING
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,
the 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.)
Timed Baking will turn the oven on and
off automatically.
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
increase, if desired,
remove roast from oven sooner (at 5° to 10°F. less
than temperature
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.
1. Place the shelf
in A or B position.
No preheating
is necessary.
2. 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 rack is a good pan for this.)
3. Turn the OVEN
SET to BAKE
and the OVEN
TEMP to
the desired
temperature.
OVEN SET
OVEN TEMP
4. After roasting
is complete,
turn the OVEN SET
knob to OFF.
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 meats or basting food during cooking.
Press
the foil tightly around the inside of the pan.
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