Sears 61118 - Manual (Page 18)

Roasting
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.
The oven has a special
low shelf position (R) just
above the oven bottom.
Use it when exrra cooking
space is needed, for
example, when roasting a
large turkey. The shelf is
not designed to slide out
at this position.
Roasting is really a baJdng procedure used for meats.
Therefore, the oven controls are set for Baldng. (You
may hear a slight clicking sound indicating the oven is
working properly.)
Most meats continue to cook sUghdy while standing
after being removed from the oven. Recommended
standing time for roasts is 10 to 20 minutes. This
allows the roasts to firm up and malccs them easier to
carve. The internal temperature will rise about 5“ to
lO^R (3° to b^C.). If you wish to compensate for the
temperature rise, remove the roast from the oven when
its internal temperature is 5° to 10“E (3° to 6“C.) less
than the temperature shown in the Roasting Guide.
Remember that food will condnue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
1. Position oven shelf at
position B for small
size roast [3 to 5 lbs.
(1,3 to 2-3 kg)] and
at position R for
larger roasts.
2. Check the weight of the meat. Place the meat fat­
. side-up or the 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.)
3. Turn the OVEN CONTROL knob to the desired
temperature (you may hear a slight clicking sound,
indicating the oven is worldng properly)- See the
Roasdng Guide for temperatures and approximate
cooking times.
4. "When roasting is finished, turn the OVEN
CONTROL Icnob to OFF and then
food from the oven.
Dual Shelf Cooking
This allows more than one food to be cooked at the
same time. For example: While roasting a 20-lb.
(10 hg) turkey on shelf position R, a second shelf
(if so equipped) may be added on position D so that
scalloped potatoes can be cooked at the same time.
Calculate the total cooidng time to enable both dishes
to complete cooking at the same time. Allow 15-20
minutes of additional cooidng time for the potatoes.
Use of Aluminum Foil
You can use aluminum
foil to line the broiler pan.
This makes clean-up easier
when using the pan for
marinatine, cooking with
fruits, cooking heavily
cured meats or basting
food during cooking.
Press the foil dghdy around
the inside of the pan.
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 15 to-25-minutes per
pound (450 grams) additional time [15 minutes per
pound for roasts under 5 pounds (23 hg), more time
for larger roasts],
Make sure poultry is thawed before roasdng. Unthawed
poultry often does not cook evenly. Some commercial
frozen poultry can be cooled successfriUy without chawing.
Follow the directions given on the package label.
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