West Bend L5571D - Manual (Page 8)

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.
S
TEAM
G
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.