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Roastingis cookingby dry heat.
Tendermeator poultrycanbe
roasteduncover~d in youroven.
Roastingtemperatures, w hich
shouldbelow and steady,keep
spatteringto a minimum.When
roasting,it is notnecessaryto sear,
baste,cover,or addwaterto your
meat. Roastingis easy,just follow
thesesteps:
Step L Position oven shelf at
second horn bottom position (n)
for small size roast (~ to S lbs.) and
at bottomposition(A) for larger
roasts.
NW
Meat
Tendercuts; rib, highquality
sirlointip, rumpor topround*
Lamblegor bone-inshouldefi
Veal
shoulder,legor loin*
Porkloin, rib or shoulder*
Ham,pre-cooked
mm,
raw
*For~ne]ess rolledroastsover6-inches
thick,add5 to 10minutesper lb. totimes
givenabove.
Poultry
Chickenor Duck
Chickenpieces
Turkey
$tep 2:Checkweightof roast.
Placemeatfat-side-upor poultry
breast-side-up on roastingrack in a
shallowpan. Themeltingfatwill
bastethe meat. Selecta pan as
closeto the sizeofmeatas possible.
(Broilerpan with rackis a good
pan for this.)
Step 3: PushBAKEbuttonand
turn SETknobuntildesired
temperature is displayed. C heckthe
Roasting Guidefortemperatures a nd
approximate cookingtimes.
Step 4: Mostmea~ continueto
cookslightlywhilestandingaf@r
beingremovedfromtheoven.For
rare or mediumin~mal doneness,
youmaywishto ~eqmve meatfrom
the ovenjust beforeit is doneif it is
to stand 10to 20 minuteswhileyou
makegravyor @tend@ o~er fds.
If no sta@ingis pl~ed, cook
meatto suggested temperature.
Frozenroastsof beef,pork,
hm_@, etc., can be st@ed without
thawing,but ~lQw& to ~~n@utes
per pound~d~~tio~al,t~e (l$i
minutesper povn~for ro@s under
5 po~nds,~Qre $@efor larger
roasts).
Thawmostfrozenpo~ltrybefore
roa$~ing t o eDs~& ~ve~dc?~e~ess.
Somecomrne~cial frozenpo~jtry
canbe cookedsuccessfid~y w ithout
thawing.Followdirectim~given
onpac~er'slabel.
-
oval
Tmlperatum
325°
325°
325°
325°
325"
325°
Rare
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWiuxn:
Well Done:
Approximate R oasting Time
h Minutesper14mld
3 to5-lbs.
6 tQtl-lbs.
24-33
18-22
35-39
22-29
40"45
30-35
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30-40
17-20 minutesper lb, (anyweight)
Under10NM.
10to IHbs.
27-35
24-27
mend
'R!Inpex'mre
'F
130°-1400
150°-1600
170°-~850
130°-1400
150"-160°
170°-1850
170°-~8Q0
170°-1800
115°-1250
170°
3
to
SMbs.
(her
5lbs.
325°
WellDone:
35-40
30-35
185°-1!?00
375°
'Well Done:
30-35
185°-lw0
10to EMbs.
hx ISMM.
Inthigh:
325°
Well Done:
18-25
15-20
185°-1900
1'7
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