GE 49-4545 - Manual (Page 11)

step 1: Place the meat on the
broiler rack in the broiler pan. Ai-
.vays use the rack so fat drips into
the broiler pan.
Step 3: Turn the Oven Set Knob
and Oven Temp Knob to BROiL.
Both Oven Indicator Lights come on. Cooking Tips
Step 2: Position Oven Shelf as in-
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mm
__ ________
Step 4; Leave oven door ajar
about 3 inches (except chicken,
see below). The door will stay open
itself yet the proper temperature
will be maintained in the oven. Dur­
ing cooking, turn t.he food only
once.
Step 5; Turn Oven Set Knob to
OFF and serve food immediately.
Leave the pan outside the oven to
cool during the meal for easy
nleaninn
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How to Set Your Oven for Roasting
(Also see Roasting Chart, page 17.)
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meat and place, fat side up, on the
rack in the broiler pan that came
with your oven. This helps the
meat to baste itself.
Step 2: Use shelf position “A” or
"B”: or the one indicated on
stays on until Oven Set Knob is
turned to OFF. Oven Cycling Light
comes on and remains on until
temperature is reached.
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Oven Shelf on correct embossed
shelf support. For very tali roasts,
remove second oven shelf.
Step 5: Place your meat inside the
oven, making sure the pan is not
touching the oven walls or door.
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to 325°. {The exception is s.ma!
poultry which is roasted at 375°.)
.¿5" Close the oven door and
Step 6: Turn off the heat when the
roasting cycle is complete.
Foil may be used to line the
broiler pan and rack. However,
be sure to cut openings in the
foil to correspond with the slits
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I I I I . I I W k . / I W I I W t I I ^ W I ^
into the pan below.
For ail weights of chicken, broil
with door closed.
Placing food closer to the top
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W . V . . W ................ ..................... .....
spattering, exterior browning
on the meat and the possibility
of food fat catching on fire. Al­
ways keep rack 3-5 inches
f m m t h A h r o i l i n n u n i t
Cooking Tips
L j c o u l c ; m c ; a i l o u u u r v c r u l u y u u i
satisfaction. Most meats con­
tinue to cook slightly while
standing after being removed
from the oven. This should be
taken into considsraiion when
determining your cooking time.
® Always use a roasting pan that
fits the size of your meat. A
roast placed in a pan too small
for its size will drip over the
edge.
@ You m.ay cook frozen meat
roasts without thawing. How­
ever, you must allow more
cooking time for large roasts,
add 10-25 minutes per pound.
For roasts under 5 pounds, add
10 minutes per pound.
@ To slow down surface browning
on turkeys, you can use a foil
'Tend'. The tent-shaped foil
should bs laid loosely over the
poultry so the heat can circulate
under the foil.
® Most frozen poultry should be
thawed before cooking to en­
sure it is done evenly. Some,
however, can be cooked suc­
cessfully
without thawing.
Check the packer's label for
specific directions.