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Roastingisthemethodforcookinglarge,tendercutsof
meatuncovered,withoutaddingmoisture.Mostmeats
are roastedat 325°F.It is notnecessaryto preheatthe
oven.
Usetendercutsof meatweighingthreepoundsor more.
Somegoodchoicesare:Beefrib,ribeye,topround,high
qualitytipandrumproast,porkloinroast,legoflamb,veal
shoulderroastandcuredorsmokedhams.
Seasonmeat,if desired,eitherbeforeor afterroasting.
Rubintothesurfaceoftheroastifaddedbeforecooking.
Placethemeatfat-side-uponarackinashallowroasting
pan.Placingthe meaton a rackholdsit out of the
drippings,thusallowingbetterheatcirculationforeven
cooking.Asthefatontopoftheroastmelts,themeatis
bastednaturally,eliminatingthe needfor additional
basting.
Thecookingtimeisdeterminedbytheweightofthemeat
andthedesireddoneness.Formoreaccurateresults,use
a meatthermometer.Insertit sothetipisinthecenterof
thethickestpartof themeat.It shouldnottouchfat or
bone.
Removetheroastfromtheovenwhenthethermometer
registersapproximately5°Fbelowthedonenesswanted.
Asthemeatstands,thetemperaturewillrise.
NOTE:For moreinformationaboutfood safety,call
USDA'sMeat& PoultryHotlineat 1-800-535-4555.For
cookinginformationwritetotheNationalLiveStockand
Meat Board,444 North MichiganAvenue,Chicago,
Illinois60611.
Broilingisa methodof cookingtendermeatsby direct
radiantheat.The cookingtime is determinedby the
distancebetweenthe meatandthe ovenburner,the
desireddegreeof donenessandthe thicknessof the
meat.
Broilingrequirestheuseofthebroilerpanandinsert.The
broilerinsertmustbe in placeto allowfat andliquidto
drainto the panbelowto preventspatters,smokeand
flare-ups.Improperusemaycausegreasefires.
Foreasiercleanup,linethebroilerpanwithfoilandspray
theinsertwitha non-stickvegetablespray.Donotcover
thebroilerinsertwithaluminumfoilas thispreventsfat
fromdrainingintopanbelow.
Trimexcessfatandslashremainingfattohelpkeepmeat
from curlingand to reducesmokingand spattering.
Seasonmeataftercooking.
Itis possibleto broillongercookingfoodssuchaspork
chopsat a lowertemperatureto preventoverbrowning.
Turntheknobto400°or450°F,ratherthanBROIL,forlow
temperaturebroiling.Reducethebroiltemperatureto400
to450°Fif excessivesmokingorsplatteringoccurs.
Meatshouldbeturnedonceabouthalfwaythroughits
cookingtime.Checkthedonenessbycuttinga slitinthe
meatnearthecentertocheckthecolor.
SeeCareandCleaningChartonpage15forinstructions
oncleaningthebroilerpanandinsert.
NOTE:Topurchaseatwo-piecebroilerpanforyourRV
range,filloutthepurchaseorderformthatcamewithyour
RV range. If you did not receivethe form call
1-800-688-9900USA,1-800-688-2002Canada.
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