Manual

Roastingisthemethodforcookinglarge,tendercutsof
meatuncovered,withoutaddingmoisture.Mostmeats
areroastedat 325°F.Itis notnecessaryto preheatthe
oven.
Usetendercutsof meatweighingthreepoundsormore.
Somegoodchoicesare:Beefrib,ribeye,topround,high
qualitytipandrumproast,porkloinroast,legoflamb,veal
shoulderroastandcuredorsmokedhams.
Seasonmeat,if desired,eitherbeforeorafterroasting.
Rubintothesurfaceoftheroastifaddedbeforecooking.
Placethemeatfat-side-uponarackinashallowroasting
pan.Placingthe meaton a rackholdsit out of the
drippings,thusallowingbetterheatcirculationforeven
cooking.Asthefatontopoftheroastmelts,themeatis
bastednaturally,eliminatingthe needfor additional
basting.
Thecookingtimeisdeterminedbytheweightofthemeat
andthedesireddoneness.Formoreaccurateresults,use
a meatthermometer.Insertit sothetipisinthecenterof
thethickestpartof themeat.It shouldnottouchfator
bone.
Removetheroastfromtheovenwhenthethermometer
registersapproximately5°Fbelowthedonenesswanted.
Asthemeatstands,thetemperaturewillrise.
NOTE:For moreinformationaboutfoodsafety,call
USDA'sMeat& PoultryHotlineat 1-800-535-4555.For
cookinginformationwritetotheNationalLiveStockand
Meat Board,444 NorthMichiganAvenue,Chicago,
Illinois60611.
Broilingisa methodofcookingtendermeatsbydirect
radiantheat.The cookingtime is determinedby the
distancebetweenthe meatandthe ovenburner,the
desireddegreeof donenessandthe thicknessof the
meat.
Broilingrequirestheuseofthebroilerpanandinsert.The
broilerinsertmustbeinplaceto allowfatandliquidto
drainto thepanbelowto preventspatters,smokeand
flare-ups.Improperusemaycausegreasefires.
Foreasiercleanup,linethebroilerpanwithfoilandspray
theinsertwitha non-stickvegetablespray.Donotcover
thebroilerinsertwithaluminumfoilasthispreventsfat
fromdrainingintopanbelow.
Trimexcessfatandslashremainingfattohelpkeepmeat
from curlingand to reducesmokingand spattering.
Seasonmeataftercooking.
Itis possibleto broillongercookingfoodssuchaspork
chopsat a lowertemperatureto preventoverbrowning.
Turntheknobto400°or450°F,ratherthanBROIL,forlow
temperaturebroiling.Reducethebroiltemperatureto400
to450°Fif excessivesmokingorsplatteringoccurs.
Meatshouldbeturnedonceabouthalfwaythroughits
cookingtime.Checkthedonenessbycuttingaslitinthe
meatnearthecentertocheckthecolor.
SeeCareandCleaningChartonpage15forinstructions
oncleaningthebroilerpanandinsert.
NOTE:Topurchaseatwo-piecebroilerpanforyourRV
range,filloutthepurchaseorderformthatcamewithyour
RV range. If you did not receivethe form call
1-800-688-9900USA,1-800-688-2002Canada.