Maytag RV Use And Care Manual

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USING THE OVEN
11
ROASTING TIPS
S Roasting is the method for cooking large, tender cuts of
meat uncovered, without adding moisture. Most meats
are roasted at 325°F. It is not necessary to preheat the
oven.
S Use tender cuts of meat weighing three pounds or more.
Some good choices are: Beef rib, ribeye, top round, high
quality tip and rump roast, pork loin roast, leg of lamb, veal
shoulder roast and cured or smoked hams.
S Season meat, if desired, either before or after roasting.
Rub into the surface of the roast if added before cooking.
S Place the meat fat-side-up on a rack in a shallow roasting
pan. Placing the meat on a rack holds it out of the
drippings, thus allowing better heat circulation for even
cooking. As the fat on top of the roast melts, the meat is
basted naturally, eliminating the need for additional
basting.
S The cooking time is determined by the weight of the meat
and the desired doneness. For more accurate results, use
a meat thermometer. Insert it so the tip is in the center of
the thickest part of the meat. It should not touch fat or
bone.
S Remove the roast from the oven when the thermometer
registers approximately 5°F below the doneness wanted.
As the meat stands, the temperature will rise.
NOTE: For more information about food safety, call
USDA’s Meat & Poultry Hotline at 1-800-535-4555. For
cooking information write to the National Live Stock and
Meat Board, 444 North Michigan Avenue, Chicago,
Illinois 60611.
BROILING TIPS
S Broiling is a method of cooking tender meats by direct
radiant heat. The cooking time is determined by the
distance between the meat and the oven burner, the
desired degree of doneness and the thickness of the
meat.
S Broiling requires the use of the broiler pan and insert. The
broiler insert must be in place to allow fat and liquid to
drain to the pan below to prevent spatters, smoke and
flare-ups. Improper use may cause grease fires.
S For easier clean up, line the broiler pan with foil and spray
the insert with a non-stick vegetable spray. Do not cover
the broiler insert with aluminum foil as this prevents fat
from draining into pan below.
S Trim excess fat and slash remaining fat to help keep meat
from curling and to reduce smoking and spattering.
Season meat after cooking.
S It is possible to broil longer cooking foods such as pork
chops at a lower temperature to prevent overbrowning.
Turn the knob to 400° or 450°F, rather than BROIL, for low
temperature broiling. Reduce the broil temperature to 400
to 450°F if excessive smoking or splattering occurs.
S Meat should be turned once about halfway through its
cooking time. Check the doneness by cutting a slit in the
meat near the center to check the color.
S See Care and Cleaning Chart on page 15 for instructions
on cleaning the broiler pan and insert.
NOTE: To purchase a two-piece broiler pan for your RV
range, fill out the purchase order form that came with your
RV range. If you did not receive the form call
1-800-688-9900 USA, 1-800-688-2002 Canada.