GE 49-8255 - Manual (Page 17)

ROASTING
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Roasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be low and
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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 to BAKE or TIMED
BAKE. (You may hear a slight clicking sound,
indicating the oven is working properly.) Roasting is
OVEN SET OViNTEMP
f ; just follow
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Step 1: Check
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and place,
fat-side-up, on
roasting rack in a
shallow pan.
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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 for basting food during cooking.
Avoid spilling these materials on oven liner or door.
Step 2 1 Position meat in oven on shelf in A or B
position. No preheating is necessary.
Step 3: Turn
OVEN SET (on
some models) to
BAKE and OVEN
TEMPto325°F.
Small poultry
may be cooked
at375°F.for
best browning.
Step 4: 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 roast from oven sooner (at 5° to
10°F. less than temperature in the guide).
NOTE: YOU may wish to use TIMED BAKE, as
described in the Baking section of this book, to turn
oven on and off automatically.
Remember that food will continue to cook in the hot
oven and therefore should be removed when die
desired internal temperature has been reached.
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.
Qisestlons and Answers
Q, Is it necessary to check for doneness with a
meat thermometer?
A. Checking the finished internal temperature at the
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide on
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with reduced time, check with thermometer at
half-hour intervals after half the time has passed.
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 1 need to preheat my oven each time 1 cook a
roast or poultry?
A. It 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.
17
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