Roasting; Roasting Chart - Maytag Gas Range User Manual

4
OVEN USE 15
Roastingisthemethodforcookinglarge, tendercutsofmeat fat on top of the roast melts, the meat is basted naturally,
uncovered, without adding moisture. Most meats are eliminating the need for additional basting.
roasted at 325°E It is not necessary to preheat the oven. [
Place the roasting pan on either of the two lowest rack "The cooking time is determined by the weight of the meat
positions, and the desired doneness. For more accurate results, use
a meat thermometer. Insert it so the tip is in the center of the
Use tender cuts of meat weighing three pounds or more. thickest part of the meat. It should not touch fat or bone.
Some good choices are: Beef rib, ribeye, top round, high
quality tip and rump roast, pork loin roast, leg of lamb, veal Remove the roast from the oven when the thermometer
shoulder roast and cured or smoked hams. registers the desired internal temperature.
Season meat, if desired, either before or after roasting. Rub NOTE; For more information about food safety, call '
into the surface of the roast if added before cooking. USDA's Meat & Poultry Hotline at 1-800-535-4555. For
cooking information write to the National Live Stock and
Place the meat fat-side-up on a rack in a shallow roasting Meat Board, 444 North Michigan Avenue, Chicago,
pan. Placing the meat on a rack holds it out of the drippings, Illinois 60611.
thus allowing better heat circulation for even cooking. As the
:ROASTING CHART _hawedmeats one)=
! Approximate Oven Approximate*
Weight Temperature Internal Roasting Time
Cut of Meat (pounds) in °F Temperature (rain. per lb.)
Beef
Rib Roast (cut-side-down) 4 to 8 325°F 145°F(medium/rare)i 25-35
160°F(medium) I 30-35
Rib Eye Roast 4 to 6 350°F 145°F(medium/rare)l 25-35
160°F (medium) 30-35
Loin TenderloinRoast 2 to 3 400°F 145°F(medium/rare) 20-30
Pork, Fresh
Shoulder Blade Roast,(boneless) 4 to 6 325°F 160°F 35-45
Shoulder Blade Roast 4 to 6 325°F 160°F 30-40
Loin Blade or Sirloin Roast 3 to 4 325°F 160°F 35-40
BonelessPork Loin 6 to 8 325°F 160°F 25-35
Pork, Smoked
Ham, Half (fullycooked)** 5 to 7 325°F 140°F 25-35
Ham, Half (cook-before-eating) 5 to 7 325°F 140°F 35-45
Poultry
Turkey,unstuffed * _'* 12 to 16 325°F 180°-185°F 18-20
16 to 20 325°F 180°-185°F 16-18
20 to 24 325°F 180°-185°F 14-16
Turkey,Breast 3 to 8 325°F 180°F 30-40
Chicken, Fryer 2 1/2 to 3 1/2 350-375 ° 180°F 20-25
Chicken, Roaster 4 to 6 350-375°F 180°F 20-25
Lamb
Leg (boneless) 2 to 3 325°F 160°F 35-40
170°F 40-45
Whole Leg 5 to 7 325°F 160°F 30-35
* Cooking times are approximateand may vary depending on the shape of the roast. A meat thermometer is the most accurate way
to determine doneness.
** Add water and follow package directions.
*'**Stuffed turkey requires additionalroasting time. Shield legs and breast with foil to prevent overbrowningand drying of skin.