Hotpoint RGB747GER Manuel d'utilisateur télécharger pdf (Page 18)

ROASTING

Do not lock the oven door with the door

latch

during roasting. This is used for self-cleaning only.

Roasting is cooking by dry

heal.

‘render

IJlca[

pou]try

can

roasted uncovered in

youI”

oven.

Roasting temperatures, which

should

low and

steady, keep spattering

ninlul]l.

The oven has

special

low shelf (R) position

just above the oven

bottom. Use it when

extra cooking space is

needed, for example,

when roasting

large

turkey. The shelf is not

designed to slide out

tit

this position.

Roasting is

really

baking

procedure

LIscd

t’or

meats.

Therefore, oven controls are

se[

for

BAKE or TIME

BAKE. (You

mtiy

hear

slight clicking

s(JLInd,

indicating the oven is working

ptx)pcrl

y. )

Roast

I]g

is easy; just follow

these

s(eps:

Place the shelf in

A or B position

for

small

size roasts

to 5

Ibs.

) and R

position for

larger

roasts. No

preheating is

necessary.

2. Check the

weight

of the meat.

Pljicc

the meat fa-side-up,

(Jr

p(~ultry

breast-side-up, on roasting rack in

shallow pan.

The melting

fat

will

btiste

the

meat,

Select

ptin

close to the size

of’

the meat

possible, (

13roi

Ier

pan with rack is

good pan

for

this. ) Line

broiler

pan with aluminum foil when using

for

mw-in~[ing,

cooking with fruits, cooking heavily

cured

meu[s,

or basting food during cooking.

A\oiLl

spi]

ing

[hew

Imatcrials

inside the

oven

inside

[he

t)~en

door.

3. Press

the

BAKE pad.

BAKE

4. Press INCREASE or DECREASE

pad

until desired temperature is

displayed.

When the oven starts

heat, the word

“ON” and the changing temperature,

starting

loOOF.,”

will be displayed.

When the oven reaches the temperature

you set a tone will sound.

To change oven temperature during roasting, press the

BAKE pad and then INCREASE or DECREASE pad

to get

new

tcmperdture.

5. Press the CLEAR/OFF pad when

CLEAR

roasting is finished and then remove

food from oven.

OFF

Most meats continue to cook slightly while

sttinding,

after

being

removed from the oven.

Standing time recommended for roasts is

minutes. This allows roasts to firm up and makes

them

easier

carve. Internal temperature will rise

about 5

[

’

()” F.; to compensate

for

temperature

increase, it’ desired, remove the roast from oven

sooner

(ut

5° to

10OF.

less than temperature in the

Rousting Guide).

NOTE: You

moy

wish to TIME BAKE, as described

in the Baking section

of’

this book, to turn oven on and

off

automuticall

Remember that food will continue to cook in the hot

oven and (here fore should be removed when the

desired internal temperature has been reached.

For Frozen Roasts

● Frozen roasts of beef’,

pork,

Ial]lb.

etc..

call

star[ed

without thawing, but allow I () to

minutes

pcr

pOLLnd

additional time (10 minutes

per

poLIIILi

for

roasts under 5 pounds, more time for

larger

roasts).

● Thaw most frozen poultry before

r(ms[

ing

ensure

even doneness.

Some

commercial

(roz.etl

poultry

can

be cooked successfully

without

thawing.

Follow”

directions given on

package

label.

Dual Shelf Cooking

This

JI1OWS

more than one food to be cooked at the

swne

time. For example: While roasting

20 lb.

turkey on shelf (R)

second

shelf

may be added on

position

that scalloped potatoes can be cooked

the

same

mc.

Calculate the total cooking time to

enable both dishes to complete cooking at the same

time. Allow 15-20 minutes

of additional cooking time

for

[he

potatoes,”

1 2 ... 13 14 15 16 17 18 19 20 21 22 23 ... 47 48

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Hotpoint RGB747GER Manuel d'utilisateur Page 18

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