Ge-monogram ZET737 User Manual download pdf (Page 26)

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, 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 and off automatically.

Most meats continue to cook slightly after being

removed from the oven. The internal temperature will

rise about 5° to 10°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°F. less than the

temperature 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.

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.

How to Set Your Oven for Roasting

1. Place the shelf in A or B position. No preheating

is necessary.

2. Check the weight of the

meat. Place the meat fat

side up, or poultry

breast side up, on

roasting grid 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 with grid is a good pan for this.)

3. Press BAKE.

4. Press the number pads to set the

temperature.

5. Press START.

6. Press CLEAR/OFF when roasting

is finished.

To change the oven temperature during the

roasting cycle, press BAKE and set the new

temperature.

CLEAR

OFF

START

BAKE

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Ge-monogram ZET737 User Manual Page 26

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