Hotpoint RGB506 - Manual (Page 17)

17
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.
Roasting is really a baking procedure used for meats.
Therefore the oven controls are set for Baking.
(You may hear a slight clicking sound indicating the
oven is working properly.)
Most meats continue to cook slightly while standing
after being removed from the oven. Recommended
standing time 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.
If you wish to compensate for temperature rise,
remove the roast from the oven when its internal
temperature is 5¡ to 10¡F. less than temperature
shown in the Roasting 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.
Adjust the Oven Thermostat
Roasting
1. Position oven shelf
at (B) position.
2. Check the weight
of the roast. Place
the meat fat-side-
up or the poultry
breast-side-up on
the roasting grid
in a shallow pan.
The melting fat will baste the meat. Select a pan as
close to the size of meat as possible. (Broiler pan
with grid is a good pan for this.)
3. Turn the OVEN CONTROL knob to the desired
temperature. See the Roasting Guide for
temperatures and approximate cooking times.
4. When Roasting is finished, turn the OVEN
CONTROL knob to OFF and then remove the food
from the oven.
A
B
Questions 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. For
roasts over 8 lbs., 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 I need to preheat my oven each time I cook
a roast or poultry?
A. It is not necessary 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 ÒtentÓ when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the meat.