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Roasting
Roasting is cooking by dry heat.
Tender meat or poultry can be
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,
baste, cover or add water to your
meat. Roasting is easy, just follow
these steps:
Step 1: Position oven shelf at
second from bottom position (B)
for small size roast (3 to 5 pounds)
and at bottom position (A) for
larger roasts.
Roasting Guide
Meat
Tender cuts; rib, bigh quality
sirloin tip, rump or top round*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Ham, raw
*For boneless rolled roasts over 6 inches
thick, add 5 to 10 minutes per pound to times
given above.
Poultry
Chicken or Duck
Chicken pieces
20
Step 2: Check weight of roast.
Place meat fat-side-up or poultry
breast-side-up on roasting rack in a
shallow pan. 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
Step 3: Push BAKE button and
turn SET knob until desired
temperature is displayed. Check the
Roasting Guide for temperatures and
approximate cooking times.
Oven
Doneness
325°
Rare:
Medium:
Well Done:
325°
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:
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. This
allows roasts to firm up and makes
them easier to carve. Internal
temperature will rise about 5° to
increase, if desired, remove the
roast from the oven when i~s internal
temperature is 5° to 10°F. less than
temperature shown on the Roasting
Guide.
frozen Roasb
Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 15 to 25 minutes
additional time per pound (15
minutes additional time 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 packer's label.
Approximate Roasting Time
in Minutes per Pound
3 to 5 Ibs.
6 to 8 Ibs.
24-33
18-22
35-39
22-29
30-35
40-45
21-25
20-23
25-30
24-28
28-33
30-35
35-45
30-40
30-40
35-45
17-20 minutes per pound (any weight)
10 to 15 tbs.
Under 10 lbs.
27-35
24-27
3
5
to
Over
35-40
30-35
35-40
10 to B Ibs.
Over E Ibs.
18-25
15-20
Internal
Temperature 'F
130°- 140°
150°-1600
1700-1 85°
130°-1400
150°- 160°
170°- 185°
170°-1800
170°-1800
115°-1250
170°
5
Ibs.
185°- 190°
185°- 190°
In tbigb:
185°-1900
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