GE 164D2966P118 - Manual (Page 15)

ROASTING
is cooking by dry heat. Tender meat or
be roasted uncovered in your oven,
Roasting temperatures, which should be low and
steady, keep spattering to minimum.
Roasting is procedure used meats.
Therefore, the oven controls set to Baking. (You
slight sound, indicating the oven
is working properly.)
Most meats continue to cook slightly while
standing after being removed from the oven. The
standing time recommended for roasts is 10 to 20
minutes to allow the roast to firm up, making it easier
carve. The internal temperature will rise about 5° to
to compensate for the temperature rise, if
desired, remove the roast from the oven sooner at 5°
to
less than the temperature on the 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. Position the oven shelf the second from the 3. Turn the OVEN knob to the desired
bottom position a small size roast (3 to 5 temperature. See the Roasting Guide for
and at the bottom position (A) for larger roasts. temperatures and approximate cooking times.
2. Check the weight of the meat. Place meat fat-side- 4. When roasting is complete, turn the OVEN
up or poultry breast-side-up on roasting rack in a knob to OFF and then remove the food
shallow pan. The melting baste the meat. from the oven.
a pan as close to the size of the as
possible. (The broiler pan with rack is a good pan
for this. )
of Aluminum Foil
. 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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