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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 sear,
baste, cover' or add water to your
meat, Roasting is easy, just follow
these steps:
Step 1: Position oven shelf at
second from bottom position (B)
for small size roasts (3 to 5
pounds) and at bottom position (A)
for' larger roasts,
1
Step 2: Ch_ck 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 the meat as
possible (Broiler pan with rack is
a good pan for' this.)
Step 3: Push BAKE button and
turn SET knob until desired
temperature is displayed, Check
the Roasting Guide for
temperatures and approximate
cooking times,
Step 4: Most meats continue to
cook slightly while standing after'
being removed from the oven,.
Standing time recommended for
toasts is 10 to 20 minutes, This
allows roasts to firm up and makes
them easier to carve,_ Internal
temperature will rise about 5° to
10°F.; to compensate for
temperature rise, if desired,
remove the roast from the oven
when its internal temperature is 5°
to 10°E tess than the temperature
shown in the Roasting Guide,
Frozen Roasts
Frozen roasts of beef, pork, lamb,
etc,, can be started without
thawing, but allow 15 to 25
minutes additional time per pound
(15 minutes additional time 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 pouluy
can be cooked successfully without
thawing Follow directions given
on packer's label,
Questions and 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
Ternperatures are shown in Roasting
Guide on page 15. For roasts over 8
lbs,, cooked at 300°F. with reduced
time, check with thermometer at
half-hour intervals after half the
cooking 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
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, Preheat 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
meat, Leaving it unsealed allows
the air to circulate and brown the
meat_
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