- HOTPOINT Range Use & Care
Roasting is COOking by clry heat.
Tender meat
or poultry can be
roasteduncoveredin youroven.
Roastingtemperatures,which
shouldbe lf)wand steady,keep
spatteringto a minimum. When
roasting,it is not necessary to
sear, baste, coveror addwater
to your meat.
Roastingis really a baking
procedureusedformeats.Therefore,
bvencontrols are setto BAKE.
(Youmayhear a siightclicking
sound, indicating the ovenis
workingproperly.) Roastingis
easy;just followthese steps:
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Step 1: Check weightof meat, and
place, fat side up, on roasting rack
in a shallowpan. (Broiler pan with
rack is a good pan for this.) Line
broilerpan with durninum foti when
using pan for marinating, cooking
with fruits, cooking heavilycured
meats, or for basting foodduring
cooking. AvoidspiIIingthese
materials on oven liner or door.
Step 2: Place in ovenon shelf in
A or B position. No preheating is
necessary.
Step 4: Most meatscontinueto
cook slightlywhile standing,after
beingremovedfromthe oven.
Standingtime recommendedfor
roastsis 10to 20 minutesto allow
roast to firm up and makeiteasier
to carve. Internal temperaturewill
rise about5° to 10”F.;to compensate
for temperaturerise, if desired,
removeroastfromovenat 5° to 10”F.
less than temperatureon guide.
N~E: Youmay wish to use TIME
BAKE, as described on page 16,to
turn ovenon and offautomatically.
Remember that food will continue
to cook in the hotovenand therefore
shouldbe removedwhenthedesired
internaltemperature has been
reached.
For Rozen Ross@
QFrozen roasts of beef, pork,
lamb, etc., can be started without
thawing,but allow
10to25minutes
per pound additional time (10
minutes per pound for roasts under
5 pounds, more time for larger
roasts).
@Thaw most frozen poult~ybefore
roasting to ensure evendoneness.
Some commercial frozen poultry
can be cooked successfullywithout
t}lawing,Follow directions given
on packer’s label.
A. Checking the finished internal
temperatu~eat the compilationof
cookingtime is recommended.
Temperaturesare shownin Roasting
Guide on oppositepage. For roasts
over 8 pounds, cooked at 300”F.
with reduced time, check with
thermometer at half-hourintervals
after half the time has passed.
Q. v~hy is my !rQastCrumbling
when I try to carve it?
.A.Roastsare easier to sliceif
allowedto cool 10to 20 minutes
after removingfrom 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 lime.
Q.when
buy;.llga roast,are
there any specialtipsthatwould
help nle COOIKMmore 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
“tent” when roasting a turl<ey?
A. Sealing the foil will steam the
meat. Leavingit unsealed allowsthe
air to circulate and brow~~the meat.
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