Roasting - GE 164 D2966P073 Use And Care Manual

roasting. The latch is used for self-cleaning only.
Roasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
steady, keep spattering to a minimum.
1. Place the shelf in A or B position. No preheating
is necessary.
of the meat. Place it.
the roasting
on
pan. The melting fat
w i] 1 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. )
You ~'an use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
the foil tightly around the inside of the pan.
Most meats continue to cook slightly while standing,
after
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.:
be low and
to compensate for temperature increase, if desired,
remove the roast from the oven sooner (at 5" to 1 ()('F;.
less than the temperature in the Roasting Guide).
Remember that food will continue to cook in the
hot oven and therefore should be remo~ed when
the desired internal temperature has been reached,
3. Turn the Oven Temperature knob to the
4. After roasting is complete, turn the ()~en
being removed from the oven. S~anding time
desired setting.
Temperature knob to OFF tind then re[noye
the food from the oven.