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Roasting
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
scar,
baste,
cover
or
add
water
to your meat.
Roasting is really
a
baking
procedure used
li)r
meats.
Thereft)re,
oven controls
are
set
to BAKE. (You
may hear a
SI
ight
click
ing
sound,
indicating the oven is working
properly. ) Roasting is easy; just
follow these steps:
——-.
=—..
-=—=—L——
,(.
‘–
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
f{~r
th
is. ) 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 door.
Step
2: Place in oven on shelf in
A or B position. No
preheatin&
is
necessary.
Step 4:
Most meats continue to
cook slightly while standing, after
being removed from the oven.
Standing time recommended for
roasts is
10
to 20 minutes to allow
roast to firm up
and
make it easier
to
carve.
Internal temperature will
rise about 5° to
10°F.;
to compensate
for temperature rise, if desired,
remove roast from oven at 5°
to
10°F.
Questiom & 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 in Roasting
Guide on opposite page. For roasts
over 8 pounds, cooked at
300°F.
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
less than
tem~erature on
guide.
to
cut
across the grain of the meat.
.
N~E:
You may wish to use
TIME
BAKE, as described on page 14, 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
● Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10 to 25 minutes
per pound additional time (10
minutes per
pound for roasts under
5 pounds, more time
for
larger
roasts).
●
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.
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
rncat.
Leaving it unsealed allows the
air to circulate
and
brown the meat.
Step
3: Turn OVEN SET to BAKE
and OVEN
TEMP
to
325°F.
Small
poultry may be cooked at
375°F.
for
best browning.
16
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