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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 really
a
baking
procedure used for meats. Therefore.
oven controls are set to BAKE.
(Ybu
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 this. ) 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 1 iner or door.
Step
2:
Place in oven on shelf in
A or B position. No preheating is
necessary.
Step
3: Turn OVEN SET to BAKE
and OVEN TEMP to
325”F.
Small
poultry may be cooked at
375”F.
for best browning.
Step
4: Most meats continue to
cook slightly while standing, after
being removed from the oven. For
rare or medium internal doneness,
if meat is to stand 10 to 20 minutes
while making gravy, or for easier
carving, you may wish to remove
meat from oven when internal
temperature is 5 to 10”F. below
temperature suggested in guide.
If no standing is planned, cook
meat to suggested temperature in
guide on page 20.
NOTE: You
may
wish
to use TIME
BAKE, as described on page 16, to
turn oven on and off automatically y
if your Oven Set control has a Time
Bake setting.
Remember that food will continue
to cook in the hot oven and therefore
should be removed when the desired
internal temperature has been
reached.
● 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. 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
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. Yes.
Buy a roast as even in
thickness as possible, or buy rolled
roasts.
Q.
Can I seal the sides of my foil
‘lent”
when roasting a turkey?
A. Sealing the foil
will steam the
meat. Leaving it unsealed allows the
air to circulate and brown the meat.
18
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