GE JAS03M Bedienungsanleitung PDF herunterladen (Seite 14)

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. When

roasting, it is not necessary to

sear, baste, cover or add water

to your meat.

Roasting is easy; just follow these

Step 4: Most meats continue to

steps:

cook slightly while standing, after

being removed from the oven.

Standing time recommended for

roasts is 10 to 20 minutes to allow

roast to firm up and make it easier

to carve. Internal temperature will

rise about 5° to 10”F.; to compensate

for temperature rise, if desired,

remove roast from oven at 5° to 10”F.

less than temperature on guide.

Remember that food will continue

Step 1:

Check weight of meat, and

to cook in the hot oven and therefore

place, fat side up, on roasting rack

should be removed when the desired

in a shallow pan. (Broiler pan with

internal temperature has been

rack is a good pan for this. ) Line

reached.

broiler pan with aluminum foil when

using pan for marinating, cooking

with fruits, cooking heavily cured

meats, or for basting food during

cooking. Avoid spilling these

materials on oven liner or door.

Step

2: Place in oven on shelf in

A or B position. No preheating is

necessary.

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 packer’s label.

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 on opposite page. For roasts

over 8 pounds, cooked at

300”F.

with reduced time, 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 rarely necessary to preheat

your oven, only for very small

roasts, which cook a short length

of time.

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

66tent”

when roasting a turkey?

A. Sealing the foil will steam the

meat. Leaving it unsealed allows the

air to circulate and brown the meat.

Step 3: Turn OVEN TEMP knob

to

325”F.

Small poultry maybe

cooked at

375”F.

for best browning.

(You may hear a slight clicking

sound, indicating the oven is

working properly. )

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