GE JGSP20 R Manuale Utente Scaricare il pdf (Pagina 20)

ROASTING

Roasting is cooking by dry heat. Tender meat or

Roasting is really a baking procedure used for

poultry can be roasted uncovered in your oven.

meats. Therefore, the oven control is set for BAKE.

Roasting temperatures, which should be low and

(You may hear a slight clicking sound, indicating the

steady, keep spattering to a minimum.

oven is working properly.) Roasting is easy; just

follow these steps:

Step 1: Place the

shelf in A or B

position. No

preheating is

necessary.

Step 2: Check

weight of meat,

and place, fat

side

or poultry

breas~-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. (Broiler pan

with rack is a good pan for this.) Line broiler pan with

aluminum foil when using pan for marinating,

cooking with fruits, cooking heavily cured meats, or

basting food during cooking. Avoid spilling these

materials inside the oven or inside the oven door.

(

Step 3: Press BAKE pad.

BAKE

Step 4: Press INCREASE or

DECREASE pad. The oven set

temperature appears in the display.

Continue pressing pad until the

desired temperature is displayed.

When the oven starts to heat, the word “ON” and

the changing temperature, starting at 100”F., will

be displayed. When the oven reaches the set

temperature a tone will sound.

To change oven temperature during roasting, press the

BAKE pad and then INCREASE or DECREASE pad

to get new temperature.

Step 5: Press the CLEAIUOFF pad

when roasting is finished and then

CLEAR remove foodfrom oven.

OFF

Step 6: Most meats continue to cook slightly while

standing, after being removed from the oven.

Standing time 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.; to compensate for temperature

increase, if desired, remove the roast from oven

sooner (at 5° to 10”F. less than temperature in the

Roasting Guide).

NOTE: You may wish to Time Bake, as described in

the Baking section of this book, to turn oven on and

off automatically.

Remember that food will continue to cook in the hot

oven and therefore should be removed when the

desired internal temperature has been reached.

For Frozen Roasts

● Frozen roasts of beef, pork, lamb, etc., can be started

without thawing, but allow 10 to 25 minutes per

pound additional time (10 minutes per pound for

roasts under 5 pounds, more time for larger roasts).

● Thaw most frozen poultry before roasting to ensure

even doneness. Some commercial frozen poultry can

be cooked successfully without thawing. Follow

directions given on package label.

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GE JGSP20 R Manuale Utente Pagina 20

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