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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 nec-
essary 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 (You may hear a slight clicking sound, indicating
the oven is working properly.) 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 thi&) 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
preheating is necessary,,
Step 3: Turn OVEN SE-
LECTOR to BAKE and
OVEN CONTROL to
325°R Small poultry may
be cooked at 375°E for
best browning.
Step 4: Most meats con-
tinue to cook slightly while
standing, after being re-
moved from the oven°
Standing time recom-
mended for roasts is 10 to
20 minutes to allow roast
to firm up and make it easier to carve_ Internal tem-
perature will rise about 5 ° to 10°E; to compensate for
temperature rise, if desired, remove roast from oven at
5° to t0°E less than temperature on guide.
NOTE: You may wish to use TIME BAKE, as described
on page 17, 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
Q 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)°
o Thaw most frozen poultry before roasting to ensure
even donenes& Some commerciaf frozen poultry can
be cooked successfully without thawing, Follow direc-
tions given on packer's label,
Questions and Answers
Q oIs it necessary to check for doneness with a meat
thermometer?.
A. Checking the finished internal temperature at the
completion of cooking time is recommended. Tempera-
tures are shown in Roasting Guide on opposite page,,
For roasts over 8 tbs., cooked at 300°E 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?
Ao 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 meat,
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. Ye& 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 wilt steam the meat. Leaving it
unsealed allows the air to circulate and brown the meal
19
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