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Roasting
Roasting is cooking by dry heat.
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,
these steps:
Step 1: Position the oven shelf at
second from bottom position (B)
for small size roast (3 to 5 lbs.) and
bottom position (A) for larger
at
Roasting Guide
Type
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Pork loin, rib or shoulder*
Ham, raw
thick, add 5 to 10 minutes per lb. to times
given above.
Poultry
Chicken or Duck
Chicken pieces
28
Step 2: Check weight of roast.
Place meat fat-side-up or poultry
breast-side-up on roasting rack in a
shallow pan. Do not cover. Do not
stuff poultry until just before
roasting. Use a meat thermometer
for more accurate doneness (do not
place thermometer in stuffing) or
refer to the Roasting Guide for
approximate cooking times. The
melting fat will baste the meat.
Select a pan as close to the size of
the meat as possible. (Broiler pan
with rack is a good pan for this.)
Step 3: Push BAKE button and
turn SET knob until desired
temperature is displayed. Remove
fat and drippings as necessary.
Baste as desired. Check the
Roasting Guide for temperatures
and approximate cooking times.
Step 4: Most meats continue to
cook slightly while standing after
being removed from the oven.
Standing time recommended for
roasts is 10 to 20 minutes.
Oven
Temperature
Doneness
325°
Rare:
Medium:
Well Done:
325o
Rare:
Medium:
Well Done:
325°
Well Done:
325°
Well Done:
325°
To Warm:
325°
Well Done:
325°
Well Done:
350°
Well Done:
325°
Well Done:
This allows roasts to firm up and
makes them easier to carve.
Internal temperature will rise about
temperature increase, if desired,
remove the roast from the oven
sooner (at 5°F. less than the
temperature in the guide below).
Frozen Roasts
Frozen roasts of beef, pork,
lamb, etc. can be started without
thawing, but allow 15 to 25
minutes per pound additional time
(15 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 package label.
Approximate Roasting Time
in Minutes per Pound
6 to 8 lbs.
24-33
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
[7-20 minutes per lb. (any weight)
Under 10 Ibs.
10 to 15 Ibs.
20-30
17-20
3 to 5 lbs.
Over 5 lbs.
35-40
30-35
35-40
10 to 15 Ibs.
Over 15 lbs.
18-25
15-20
Internal
Temperature "F
140°- 150°
150°-1600
170°- 185°
140"- 150"
150"- 160"
1700-1 85°
170°- 180°
1700-1 80°
185°- 190°
185°-1900
In thigh:
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