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Roastingis cookingby dry heat.
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--- Tendermeat or poultry can
be
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roasted uilcoveredin your oven.
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7
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-c
%$A, Roastingtemperatures, which
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"=~@should be low and steady,keep
.
spatteringto a minimum. When
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roasting, it is not necessary to sear,
baste, cover, or add water to your
meat. Roastingis easy,just follow
these steps:
Step 1. Position ovenshelf at
Step 2: Check weightof roast.
Place meat fat-side-upor poultry
breast-side-upon roastingrack in a
shallowpan. The melting fiatwill
bastethe meat. Selecta pan as
close to the size of meat as possible.
(Broilerpan with rack is a good
pan for this.)
Step 3: firn OVEN SET to BAKE
and OVEN TEMP to desired
temperature. Check the Roasting
sec;nd from bottomposition (B)
Gu;de for temperaturesand
-
for small size roast (3 to 5 lbs.) and
approximatecookingtimes.
at bottomposition (A) for larger
roasts.
Step 4: Most meatscontinueto
cook slightlywhilestandingafter
being removedfrom the oven.For
rare or mediuminternaldoneness,
you may wish to removemeat from
the ovenjust beforeit is done if it is
-... .—
_=._... =W . . -
to stand 10to 20 minuteswhile you
makegravyor attendto other foods.
If no s~nding is planned, cook
meat to suggestedtemperature.
mozen
Roasts
Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing,but allow 15to 25 minutes
per pound additionaltime (15
minutesper pound for roastsunder
5 pounds, more time for larger
roasts).
Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfullywithout
thawing. Followdirections given
on packer'slabel.
Oven
Approxin]ateRoastingTime
Internal
Type
Temperature
Doneness
in Minutes per Pound
Temperature"F
Meat
3
tO
5-lbs.
6 to 8-lbs.
Tender cuts; rib, high quality
325°
Rare:
24-30
18-22
130°-1400
sirloin tip, rump or top round*
Medium:
30-35
22-25
150°-1600
WellDone:
35-45
28-33
170°-1850
Lamb leg or bone-in shoulder*
325°
Rare:
21-25
20-23
130°-1400
Medium:
25-30
24-28
150°-1600
WellDone:
30-35
28-33
170°-1850
Vealshoulder, leg or loin+
325°
Well Done:
35-45
30-40
170°-1800
Pork loin. rib or shoulder*
325°
Well Done:
35-45
30-40
170°-180°
'I~nI,
p re-cooked
325°
To Warm:
17-20minutes per lb. (any weight)
115°-1250
Under 10]bs.
10to 15-lbs.
-iam, raw
325"
Well Done:
27-35
24-27
170°
'For boneless rolled roasts over 6-inches
hick, add 5 [o 10minu[cs pcr lb. to times
iven above.
Poultry
3 to 5-!bs.
Over 5 Ibs.
chicken or Duck
325°
WellDone:
35-40
30-35
185°-1900
~hicken picccs
375°
Well Done:
30-35
185°-1900
10 to 15-lbs.
rurkcy
Over 15lbs.
In thigh:
325°
Well Done:
18-23
15-20
18s0-1900
..—
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