How do i roast something in my oven?!
Answers: I only have a bake, broil or warm button on my oven, and im unsure as to how i would be able to ROAST meat. Its a good oven, whirlpool and very new, but i dont really understand how im supposed to roast if the only options are bake or broil. could someone help?
Bake and Roast have the same meaning " to cook with dry heat". So to roast chicken you would just use the bake setting on your oven. And broil is to use extreme heat. You only really use broil to melt cheese on a casserole or to toast garlic bread. Things like that. I hope that helped.
Use bake -- roast meat at 350 degrees.
bake it until its done then put it under the broiler for 5-10 min on low . keep an eye on it while it broils
broil means only the top burners will be on (good for melting cheese or crisping something from the top) and bake is using both top and bottom burners. then you specify what temp to bake/broil it at, depending on what the recipe calls for.
Roasting is used for large, tender cuts of meat. Beef rib cuts, pork loins, legs of lamb, and whole poultry all roast well. The technique involves little more than browning the outside (if you can) and placing the roast in a hot oven.
Preheat the oven to 450 degrees F.
Assess the size of the roast. If it's small enough for you to quickly brown the outside in a very hot pan or a barbecue grill, season the roast with salt and pepper, oil it lightly and brown it. Put the meat in a roasting pan, fat side up. If it is already browned, lower the heat to 325 degrees F and cook until done. If the meat is too large to brown before roasting, cook it at 450 degrees F for about 20 minutes, then lower the heat to 325 degrees F and cook until done. Test for doneness with an instant-read kitchen thermometer. Beef, lamb and veal are generally rare at about 130 degrees F, medium-rare at about 140 to 145 degrees F, and medium at 150 degrees F. Pork and poultry should be cooked past 155 degrees F. Place foil over the meat and wait 10 to 20 minutes to carve it. (Waiting helps to ensure that juices stay in the meat, rather than spilling all over the cutting board.)