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Step 2: Position Oven Shelf as in-
dicated on Broiling Chart, page 16.
Step 3: Turn the Over\ S& Knob
and oven Temp Knob to BROIL,
Both Oven Indicator Lights come on
!9
Step 4: Leave oven door
ajar
about 3 inches (except chicken,
see below). The door will stay open
itself yet the proper temperature
will be maintained in the oven. 13ur-
ing cooking, turn the food only
once.
Step 5: Turn Oven Set Knob to
OFF and serve food immediately.
Leave the pan outside the oven to
cool during
the meal for easy
cleaning.
@
@
Foil may be used to line the
broiler pan and rack. However,
be sure to cut openings in the
foil to correspond with the slits
in the broiler rack so fat drips
into the pan below.
For all weights of chicken, broil
with door closed.
Placing food closer to the top
of the oven increases smoking,
spattering,
exterior
browning
on the meat and the possibility
of food fat catching on fire. Al-
ways keep rack 3.-5 inches
from the broiling unit.
{Ah
see Roasting Chart, page 1?'.)
Step 1: Check the weight of the
meat and place, fat side up, on the
rack in the broiler pan that came
~4/i th your oven. This helps the
meat
to
baste itself.
Step 2: Use shelf position "A" or
"B";
or the
one
indicated
on
Roasting Chart, page 17. Place
Oven Shelf on correct embossed
shelf support. For very tall roasts,
remove second oven shelf.
... ..
Oven "On"
Light comes on and
stays on until Oven Set Knob is
turned to OFF. Oven Cycling Light
comes on and remains on until
temperature is reached.
Step 5: Place your meat inside the
oven, making sure the pan is not
touching the oven walls or door.
Step 3: Turn the Oven Temp Knob
~fep 6: Turn off the heat when the
roasting cycle is complete.
/4'?" 7A-.
:
Be sure meat is cooked to your
satisfaction.
Most meats con-
tinue
to cook slightly
while
standing after being removed
from the oven, This should be
taken into consideration
when
determining your cooking time.
Always use a roasting pan that
fits the size of your meat. A
roast placed in a pan too small
for its size will drip over the
edge.
You may cook
frozen
meat
roasts without thawing.
How-
ever, you must allow
more
cooking time for large roasts,
add 10-25 minutes per pound.
For roasts under 5 pounds, add
10 minutes per pound.
To slow down surface browning
on turkeys, you can use a foil
''tent'
The tent-shaped
foil
should be laid loosely over the
poultry so the heat can circulate
under the foil,
Most frozen poultry should be
thawed before cooking to en-
sure it is done eveniy. Some,
however, can be cooked suc-
cessf u IIy w i t h o u t t hawing.
Check the packer's
label for
specific directions.
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