West Bend L5571D Manuel d'utilisateur télécharger pdf (Page 8)

1. To help seal in natural juices, roasts should be browned in the skillet before

roasting. Simply preheat the skillet, uncovered, at 325°F/162°C and add the

roast. Brown as desired on all sides. Remove roast, place rack into skillet and

replace roast onto rack, fat side up. Season as desired.

2. Insert meat thermometer tip into thickest part of roast making sure it does not

touch a bone or rest in fat. Cover skillet and roast at 225°F/107°C. If spattering

of juices becomes excessive during the roasting period, reduce the temperature

setting to SIMMER. A small amount (½ cup) of water may be added if desired.

3. Roast meat to recommended or desired internal temperature, see Roasting

Chart. Turn heat control to OFF. Avoid removing the cover too frequently as

roasting time will be lengthened. Remove roast from rack and allow to stand 10

minutes for easier carving. Always use hot pads to remove rack. Juices in the

skillet may be used for gravy, if desired.

Poultry

1. Place unstuffed roasting chicken onto a rack in the skillet. Baste with melted

butter or margarine and season as desired. Using seasoned salt will help to

brown any poultry.

2. Insert meat thermometer tip into thick part of thigh making sure the tip does not

touch a bone. Cover and roast at 225°F/107°C. Reduce temperature setting to

SIMMER if spattering becomes excessive. A small amount (½ cup) of water may

be added if desired. Baste poultry occasionally with melted butter or margarine if

desired.

3. Roast poultry to an internal temperature of 180°F/82°C. Turn heat control to

OFF. Remove poultry from rack and allow to stand 10 minutes for easier

carving. Always use hot pads to remove rack. Juices may be used for gravy if

desired. NOTE: Roasting duckling and goose is not recommended due to the

excess amount of grease that accumulates.

Ham – Fresh, Smoked or Canned

1. Place ham on a rack in the skillet. Score if desired. Insert meat thermometer tip

into thickest part of ham, making sure it does not touch a bone or rest in fat.

Cover and roast at 225°F/107°C. Reduce temperature setting to SIMMER if

spattering becomes excessive. A small amount (½ cup) of water may be added

if desired.

2. Roast ham to internal temperature recommended for type of ham being

prepared. If desired, ham may be glazed at the end of roasting period. Turn heat

control to OFF. Remove ham from rack and allow to stand 10 minutes before

carving. Use hot pads to remove rack, as it will be hot. NOTE: If space permits,

scrubbed and pricked potatoes may be baked on rack around meat or poultry.

Medium-sized potatoes will require about 1 hour of baking time at 225°F/107°C.

TEAM

UIDE

Steaming:

Your skillet may include a square metal wire rack for steaming. If a steaming rack is

not included, a metal wire rack that fits into the bottom of the skillet and is about ½-

inch high can be used providing it has smooth support legs that will not scratch the

non-stick interior.

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West Bend L5571D Manuel d'utilisateur Page 8

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