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NOTE: Double oven models
have controls for upper oven
and lower oven. Be sure to set
the correct control. Pads on
the left side of panel are for the
upper oven. Pads on the right
side of panel are for the lower
oven. The TIMER ON/OFF,
COOK TIME, and STOP TIME
pads can be used for either oven.
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. When
roasting, it is not necessary to
sear, baste, cover or add water
to your meat.
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 steps:
Step 1: Check weight of meat, and
place, fat side up, on roasting rack
in a shallow pan. (Broiler pan with
rack is a good pan for this.) Line
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 on oven
liner or door.
Step 2: Place in oven on shelf in
A or B position. No preheating is
necessary.
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Step 3: Touch BAKE pad.
Step
4: Press INCREASE or
DECREASE pad until desired
temperature is displayed.
The word "ON" will be displayed
as the oven heats up. When the
oven reaches the set temperature
a tone will sound.
To change oven temperature
during Bake cycle, touch BAKE
pad and then INCREASE or
DECREASE pad to set new
temperature.
Step 5: Touch CLEAWOFF when
baking is finished and then remove
food from oven.
Step 6: 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 IO°F.; to compensate
for temperature rise, if desired,
remove the roast from oven
sooner (at 5° to IO°F. less than
temperature in the Roasting Guide).
NOTE: You may wish to Time
Bake, as described in the Baking
section.
For 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 ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on package label.
Questions and Answers
Q. Why is my roast crumbling
when I try to carve it?
A. Roasts are easier to slice if
allowed to cool 10 to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.
Q. Do I need to preheat my
oven each time I cook a roast
or poultry?
A.
is unnecessary to preheat
your oven.
Q. When buying a roast, are
there any special tips that would
help me cook it more evenly?
A. Yes. Buy a roast as even in
thickness as possible, or buy
rolled roasts.
Q. Can I seal the sides of my foil
"tent" when roasting a turkey?
A. Sealing the foil will steam the
meat. Leaving it unsealed allows
the air to circulate and brown
the meat.
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