GE 49-8549 - Manual (Page 21)

not lock the oven door with the latch during Most meats continue to cook slightly while standing,
roasting. The latch is used for self-cleaning only.
after being removed from the oven. time
Roasting is cooking by dry Tender meat or recommended for roasts is 10 to 20 minutes.
poultry be roasted uncovered in your oven. allows roasts to firm up and makes them to
temperatures, which should be and carve. Internal temperature will rise about to
steady, keep spattering to a minimum. to compensate temperature increase, desired,
remove the roast from the oven sooner (at to
less than the temperature in the Roasting Guide).
Remember that food will continue to cook in the
hot oven and therefore should
when
the desired internal temperature has been reached,
1. the shelf in A or position. No preheating 3. Turn the Oven Temperature knob to the
is necessary.
desired setting.
weight 4. After roasting is complete, turn the
of the meat. it. Temperature knob to OFF then
up, or for
the food from the oven.
on the roasting
in low
pan. melting
w 1 baste meat.
Select a pan close to the size the meat
possible. (The broiler pan with grid is good pan
for this. )
of Aluminum Foil
You use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
meats basting during cooking. Press
the tightly around the inside the pan.