GE 164D2966P127-I - Manual (Page 26)

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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.
Roasting is really a baking procedure used for
meats. Therefore, the oven controls are set for Baking
or Timed Baking. (You may hear a slight clicking
sound, indicating the oven is working properly.)
Timed Baking will turn the oven on automatically.
Most meats continue to cook after being removed
from the oven. The internal temperature will rise 5 to
10 degrees F. during the recommended standing time
of 10 to 20 minutes. This allows roasts to firm up and
makes them easier to carve. To compensate for this
rise in temperature you may want to remove the roast
sooner (at 5 to 10 degrees less than shown in the
Roasting Guide).
Remember that food will continue to cook in the
hot oven and therefore should be removed when the
desired internal temperature has been reached.
1. Place the shelf in A or B position. No preheating
is necessary.
2. Check the weight
of the meat. Place it
fat side up (or for
poultry breast side
up) on a 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. (The broiler pan
pad until the desired temperature
is displayed.
5. Press the START pad. When the oven starts to heat,
the words “BAKE” and “TEMP” and the changing
oven temperature, starting at 100°F., will be
displayed. When the oven reaches the temperature
you set, a tone will sound.
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6. Press the CLEAR/OFF pad when
roasting is finished.
NOTE: A fan may automatically turn on and off to
cool internal parts. This is normal, and the fan may
continue to run even after the oven is turned off.
To change the oven temperature during roasting,
press the BAKE pad and then the INCREASE or
DECREASE pad to get the new temperature.
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
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