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poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be low and
steady. keep spattel"ing to a minimum.
Roasting is really a btiking procedure used for meats.
Therefore, the oven controls are set to Baking. (You
may hear a slight clicking sound, indicating the oven
is working properly. )
1. Position the oven shelf at the second from the
bottom position (B) for a small size roast (3 to 5
2. Check the weight of the meat. Place meat fat-side-
up or poultry breast-side-up on roasting rack 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 rack is a good pan
for this.)
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
Most ]meats continue to cook slightly while
standing after being removed from the oven. The
standing time recommended for roasts is 10 to 20
minutes to allow the roast to firm up, making it easier
to carve. The internal temperature will rise about 5° to
10"F.; to compensate for the temperature rise, if
desired, remove the roast from the oven sooner at 5°
to 10"F. less than the temperature on the 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.
3. Turn the OVEN TEMP knob to the desired
temperature. See the Roasting Guide for
temperatures and approximate cooking times.
4. When roasting is complete, turn the OVEN
TEMP knob to OFF and then remove the food
from the oven.
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