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How to Roast
See Roasting Chart on t_ge 15.
Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven
Roasting temperatures, which
should be low and steady, keep
spattering to a minimum When
roasting, it is not necessary to
sear, baste, cover, or add water
to your meat
Roasting is really a baking
procedure used for meats Therefore,
oven controls are set to BAKE or
TIME BAKE
Roasting is easy, ,just follow these
steps:
Step 1: Check weight of meat, and
place, fat side up, on roasting rack
in a shallow pan (Broiler pan with
rack is a good pan for this..) Line
broiler pan with aluminum foil when
using pan for marinating, cooking
with fruits, cooking heavily cured
meats, or for basting food during
cooking Avoid spilling these
materials on oven liner or dooL
Step 2: Place in oven on shelf in
A or B position No preheating is
necessary
Step 3: Turn OVEN TEMP to 325 °
and OVEN SET to BAKE. (Small
poultry may be cooked at 375° for
best browning.) You may hear a
slight clicking sound indicating the
oven is working properly
Step 4: Most meats continue to
cook slightly while standing after
being removed from the oven For
rare or medium internal doneness,
if meat is to stand I0-20 minutes
while making gravy or for easier
carving, you may wish to remove
meat from oven when internal
temperature is 5-10°E below
temperature suggested on chart
If no standing is planned, cook
meat to suggested temperature on
chart on page 15
NOTE: You may wish to use TIME
BAKE as described on preceding
page to turn oven on and off
automatically
Remember that food will
continue to cook in the hot oven
and therefore should be removed
when the desired internal
temperature has been reached
For Frozen Roasts
o Frozen roasts of beef, pork,
lamb, etc_, can be started without
thawing, but allow 10-25 minutes
per pound additional time (10 mino
per pound for roasts under 5 pounds,
more time for larger roastsL
o Thaw most frozen poultry before
roasting to ensure even doneness
Some commercial frozen poultry
can be cooked successfully without
thawing Follow directions given
on packer's label
Questions & Answers
Q. Is it necessary to check
for doneness with a meat
thermometer?
A. Checking the finished internal
temperature at the completion of
cooking time is recommended°
Temperatures are shown on
Roasting Chart on page 15_For'
roasts over 8 Ibs,, cooked at 300 °
with reduced time, check with
thermometer' at half-hour intervals
after half the time has passed,
Q. Why is my roast crumbling
when I try to carve it?
A. Roasts are easier to slice if
allowed to cool 10 to 20 minutes
after removing from oven Be sure
to cut across the grain of the meal
Q. Do I need to preheat my
oven each time I cook a roast
or poultry?
A. It is rarely necessary to preheat
your oven, only for very small
roasts, which cook a short length
of time,
Q. When buying a roast are there
any special tips that would help
me cook it more evenly?
A, Yes. Buy a roast as even in
thickness as possible or buy rolled
roasts
Q. Can I seal the sides of my foil
"tent" when roasting a turkey?
A. Sealing the foil will steam the
meat° Leaving it unsealed allows the
air to circulate and brown the meat
13
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