Kenmore 362.72239 - Manual (Page 17)

USING THE OVEN (continued)
If your model has a latch, do not lock the oven
door during roasting. The latch is used for
self-cleaning only.
Roasting is cooking by dry heat, Tender meat or poultry
can be roasted uncovered in your oven. Roasting
temperatures, which should be fow and steady, keep
spattering to a minimum,,
The oven has a special
low shelf position (R) just
above the oven bottom.
Use it when extra cooking
1 wl I iV/t
example, when roasting a
large turkey. The shelf is
not designed to slide out at
this position.
Roasting is reaity a baking procedure used for meats.
Therefore, the oven controls are set for Baking,
(You may hear a siighl clicking sound indicating the
oven is working properiy)
Most meats continue to cook slightly while standing after
being removed from the oven. Recommended standing
time for roasts is 10 to 20 minutes. This allows the roasts
to firm up and makes them easier to carve The internal
temperature wiJI rise about 5® to 10°F (3° to 6°C). If you
wish to compensate for the temperature rise, remove the
roast from the oven when its internal temperature is 5® to
10°F (3® to 6°C) less than the temperature shown in the
Roasting Guide,
Remember that food will continue to cook in the hot oven
and therefore should be removed when the desired
internaf temperature has
been reached
1. Position oven shell at
position B for small
size roast (3 to 5 Ibs.
[1,3 to 2.3 kg]) and at
position R for iarger
roasts.
2, Check the weight of the meat. Place the meat
fat-side-up or the pouitry breast-side-up on roasting
grid in a shaiiow pan. The melting fat wiil baste the
meat. Select a pan as close to the size of the meat
as possible. (The broiler pan with grid is a good pan
for this )
Roasting
3. Turn the OVEN TEMP knob to the desired temperature
(you may hear a slight clicking sound, indicating the
oven is working properiy). See the Roasting Guide for
temperatures and approximate cooking times.
4. When roasting is finished, turn the OVEN TEMP knob
to OFF and then remove the food from the oven.
Dual Shelf Cooking
This allows more than one food to be cooked at the same
time. For example: While roasting a 20-lb. (10 kg) turkey
on shelf position R, a second shelf (if so equipped) may
be added on position D so that an additional food such as
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Foods Cooked with the turkey should be added toward
the end of the time allowed for ihe turkey. For example,
potatoes which cook for 1 hour should be added to the
oven 1 hour before the end of cooking time for the turkey.
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 heaviiy
cured meats or basting
food during cooking. Press
the foil tightly around the inside of the pan.
Never cover the oven bottom with aluminum foil.
Never entirely cover a shelf with aluminum foil. This
wiil disturb the heat circuiation and result in poor baking,
Aiuminum foil may also be used to catch a spiliover. To
do so, place a small sheet of foi! on a lower shelf several
inches below the food.
Frozsn Roosts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 15 to 25 minutes per pound
(450 grams) additional time (15 minutes per pound for
roasts under 5 pounds [2.3 kg], more time for larger
roasts).
Make sure poultry is thawed before roasting. Unthawed
poultry often does not cook evenly. Some commercial
frozen poultry can be cooked successfully without
thawing. Follow the directions given on the package label.
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