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—
Roasting isovencooking of tendermeator poul-
try by dry heat.Roastingtemperatures s hould
be steady and low.
(Low
temperatures
keep
spattering and oven c~eaningto a minimum.)
It is not necessary to sear, cover, baste or add
water.
1. Check weightof meat, and place, fat side up,
on roasting rack in a shallow pan. (Broiler pan
with rack is a good pan for this.)**
2. Place in oven on shelf in A or B position. No
preheatingis necessary.
r 3.
Switch OVEN
SET to BAKE and OVEN
TEMI? to 325.Smallpoultrymaybe cookedat
375
for best browning.
4. The chart below gives approximate tide in
minutes per pound. These times should only be
used as a guide. A meat thermometer, inserted
into the center of the thickest part of the meat,
is the only accuratetest for doneness.
5. Most meats continue to cook slightly while
standingafter being removedfrom the oven. For
rare or medium internal doneness, if meat is to
stand 10-20minutes while making gravy or for
easier carving, you may wish to remove meat
from oven when internal temperature is 5-10°F
below temperature suggested on
chart. If
no
standingis planned,cobk meat to suggestedtem-
perature on chart.
a.
I'rozen roasts of beef, pork, lamb, etc., can be
started without thawing, but allow 10-25 min-
utes per pound additional time (10
min. per
poundfor roastsunder5 pounds, m oretimefor
largerroasts).
b. Thawmostfrozenpoultrybeforeroasting to
ensureevendoneness. S omecommercial f roze
poultrycan~
cooked successfullywithoutthaw-
ing. Follow directions given on packer's label.
3-5 Ibs.
6-8 lbs.l
I
24-30 min.
18-22 min.
30-35 min.
22-26 min.
35.45 min.
28-33 min.
3-5 Ibs.
6-8 Ibs.
35-40 min.
30-35 min.
30-40 min.
3-5 Ibs.
Over 5 Ibs.
35-40 min.
30-35 min.
Under 10 Ibs.
10-15 Ibs.
Over 15 Ibs.
20.30 min.
20-25 min.
15.20 min.
170-175
185-190
—
In Thigh
Stu'f?ing
185-190
165
1 For roasts over 8 pounds, roast at 300 and reduce time. Figure the estimated time from the above chart. After
V2 !
that time has passed, check meat thermometer for Internal temperature at half-hour intervals.
2 Tendered beef, found in some markets, may require less cookin f
time than regular beef. When cooking tendered beef,
estimate cooking time us~ng shortest time given in minutes pound for desired doneness. AlSO this type of beef
is usually well-done at 170 Internal temperature.
**NOTE: Line broiler
panwith
aluminum foil when using pan for marinating, cooking with frUit'& COOking h~avily cured
meats, or for basting food during cooking. Avoid spilling these materia!s on oven liner or door. See Cleanlng note, on
charts,
careSXWm.
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