GE JGRS06BEJBB - Manual (Page 18)

18
How to Set Your Oven for Roasting
Place the rack in A or B position. No
preheating is necessary.
Check the weight of the meat. Place the
meat fat side up, or poultry breast side up,
on roasting grid 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.)
Touch the BAKE pad.
To change the oven temperature during the
roasting cycle, touch the BAKE pad and set the
new temperature.
Touch the + or – pad to set the oven
temperature.
Touch the START pad.
Touch the CLEAR/OFF pad when roasting
is finished.
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.
Before You Begin Roasting…
Roasting is really a baking procedure used for
meats. Therefore, the oven controls are set for
Baking or Timed Baking. (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 after
being removed from the oven. The internal
temperature will rise about 5° to 10°F during
the recommended standing time of 10 to 20
minutes. This allows roasts to firm up and
makes them easier to carve.
To compensate for this rise in temperature, you
may want to remove the roast sooner (at 5° to
10°F less than the temperature in the Roasting
Guide).
REMEMBER: Food will continue to cook in the
hot oven and therefore should be removed
when the desired internal temperature has been
reached.
Using the roasting feature.
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.