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Roastingiscookingbydry heat.
Tendermeatorpoultrycanbe
roasteduncoveredinyouroven.
Roastingtemperatures,which
shouldbelowandsteady,keep
spatteringtoaminimum.When
roasting,it isnotnecessaryto
sear,baste,coveror addwater
toyourmeat.
Roastingisreallyabaking
procedureusedformeats.Therefore,
ovencontrolsaresettoBAKE.(You
mayheara slightclickingnoiseto
indicatetheovenisworking
properly.)Roastingis easy;just
followthesesteps:
Step 1:Checkweightofmeat,and
place,fatsideup,on roastingrack
ina shallowpan. (Broilerpanwith
rackisa goodpanforthis.)Line
broilerpanwithaluminumfoilwhen
usingpanformarinating,cooking
withfruits,cookingheavilycured
meats,or forbastingfoodduring
cooking.Avoidspillingthese
materialson ovenlineror door.
Step2:Placeinovenonshelfin
“A’or “B” position.Nopreheating
isnecessary.
Step3: TurnOVENSETtoBAKE
andOVENT’E.MPto 325”F.Small
poultrymaybecookedat375°F.
forbestbrowning.
Step4: Mostmeatscontinueto
cookslightlywhilestandingafter
beingre~ovedfromtheoven.For
rareor mediuminternaldoneness,
ifmeatis to stand10to20 minutes
whilemakinggravy,or foreasier
carving,youmaywishtoremove
meatfromovenwheninternal
temperatureis5 to 10”F.below
temperaturesuggestedonguide.
If no standingisplanned,cook
meattosuggestedtemperatureon
guideonpage18.
N~E: YoumaywishtouseTIME
BAKE,asdescribedonprecedingpage
toturnovenonandoffautomatically.
Also,ifyourovenisequippedwith
specialmeatthermometer,seepage17
forusage.
Por Rozen
Roasts
@
Frozenroastsofbeef,pork,
lamb,etc.,canbestartedwithout
thawing,butallow10to25minutes
perpoundadditionaltime(10
minutesper poundfor roastsunder
5 pounds,moretimeforlarger
roasts).
@Thawmostfrozenpoultrybefore
roastingtoensureevendoneness.
Somecommercialfrozenpoultry
canbecookedsuccessfullywithout
thawing.Followdirectionsgiven
onpacker’slabel.
QuestiomandAmwers ‘-+--.-
Q.k it necessaryto checkfor
donenesswithameatthermometer?
A. Checkingthefinishedinternal
temperatureat thecompletionof
cookingtimeis recommended.
Temperaturesareshownin Roasting
Guideonpage 18.For roastsover8
lbs., cookedat 300”F.with reduced
time,checkwiththermometerat
half-hourintervalsafierhalfthe
timehaspassed.
Q. Whyis my roastcrumbling
when1try to carveit?
A. Roastsare easierto sliceif ,
allowedto cool 10to 20 minutes
afierremovingfromoven.Besure
to cutacrossthe grainofthemeat.
Q.Do I needto preheatmyoven
eachtirrieI cooka romtorwtitrv?
e
A. It is rarelynecessaryto~rehe”
youroven,onlyfor verysmall
roasts,whichcooka sh-ortlength —
oftime.
Q.Whenbuyinga roast,are
thereanyspecialtipsthatwould
helpme cookit moreevenly?
A. Yes.Buya roastas evenin
thicknessas possible,or buyrolled
roasts.
Q. CanI sealthe sidesofrnyfoil
“tent”whenroastinga turkey?
A. Sealingthe foilwill steamthe
meat.Leavingitunsealedallowsthe
air to circulateandbrownthemeat.
—
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16
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