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Roasting
Roasting is cooking by dry
beat.
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
easy;
just
follow
(hese
steps:
Step 1: Position oven shelf
at
(B)
position for
small
size roast (.? to 5
lbs.
) and
at
(A) position for
larger
roasts.
Step
2:
Check weight
of’
roast.
Place meat fat-side-up or poultry
breast-side-up on roasting rack in
a
shallow
pan.
The melting
fat
will baste the meat.
Select
a
pan
as
close to the size
of
meat
as possible.
Do not cover. Do not
stuff
poLlltry
until
just
before roasting. Use
meat thermometer
for
more
accurate doneness (do not
place
thermometer in stuffing) or
refer
to
“Approximate Rousting Time” in
the Roasting Guide in this section.
12
-
:A
Step
3:
Touch
BAKE
pad.
Im!llm
Step
4:
Touch
lN(~REASE
or
DECREASE
paLI
unlil
desired
temperature is displdyed.
The word “ON” and
the
clumging
oven
[cmpcrtiturc
wi
II
be
displ~yed
as
(hc
oven
hctits
up. When
(he
oven reaches the set tcmpcra[Llrc
L1
(one
will SOLllld.
T()
chimgc oven temperatLlrc LILlring
Bake cycle.
toU~b
BAKE
@
atld
[hen INCREASE
or
DJ”:(’l<l;ASI”;
pad
(()
get
new
tClllpCl”UILll”C.
Rem(Jve
I’at
and drippings as
necessary.
Baste
LLS
desired.
Step
5:
Touch
(’1., EAR/OFF” when
baking
is
I’inished
and
[hen
remove
food
l’rom
o~cn.
Step
6:
Most
meats continue to
cook
SI
ightly
whi
Ie
sttinding,
after
being
removed
trt)m
the oven.
S(mding time recommended
for
I“(MS(S
is
I
()
to Z()
min
Lltes. This
allows roasts
to
firm
up and makes
(hem easier to carve.
Remember that food will continue
10 cook” in the hot oven
and
therefore
shoLl]d
hc
rcmoved when the
desired internal tcmperatLlre has
been
reached.
Internal temperature will rise
about
5
c’
(o
I
()
’>[;.:
i
f
yoLI
wish to
compensate
for
temperature rise,
rcmove the roast from oven
s(mncr
(at
5°
to
I
OOF.
less
than
[he
In(ernal
Tcmpcrature
rcctmlmended
in the Roasting
Guide in this section).
NOTE: YOLI may wish to Time
Bake,
as described in Baking
sec(ion
10
turn
oven
on
and
oft’
au(onla(
ical
Iy.
Frozen Roasts
●
l;rozcn
roasts
ol’
heel’, pork,
lamb, etc., can
be
roasted without
(hawing,
but
allow
15 to 25 minutes
pcr
pound
additional
time
(
i
5
lllin
Lltcs
pcl-
pound
1’01-
l“oasts
Llncler
5
poLInds,
more
time
for
larger
txxists
).
●
Thaw
ITNMt
f]”ozen poultry before
roasting
to
ensure
even
doneness.
Stlme
commercial
frozen
poLdtry
can
l-w
cooked
successfLllly
without
thtiwing.
Follow directions given
on packer’s label.
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