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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: Check weight of meat, and
place it, fat-side-up, on roasting
rack in a shallow pan. (Broiler pan
with rack is a good pan for this.)
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. Line broiler pan
with aluminum foil when using
pan for marinating, cooking with
fruits, cooking heavily-cured
meats, or for basting food during
cooking. Avoid spilling these
materials on oven liner or door.
Step 2: Place in oven on shelf in
A or B position. No preheating is
necessary.
Step 3: Turn OVEN SET knob to
BAKE. Turn OVEN TEMP knob
to 325"F. Small poultry maybe
cooked at 350"F. for best
browning. (You may hear a slight
clicking sound, indicating the oven
is working properly.)
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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 10"F.; to compensate for
temperature inc;ease, if desired,
remove the roast from the oven
when roast's internal temperature
is 5° to 10"F. less than temperature
shown in the Roasting Guide.
Remember that food will continue
to cook in the hot oven and
therefore should be removed when
the desired internal temperature
has been reached.
For Frozen Roasts
Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10 to 25
minutes additional time per pound
(10 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 package label.
Questions and Answers
Q. Is it necessary to check for
doneness with a meat
thermometer?
A. Checking the finished internal
temperature at the completion of
cooking time is recommended.
Temperatures are shown in
Roasting Guide. For roasts over 8
pounds, cooked at 300°F. with
reduced time, check with
thermometer at half-hour intervals
after half the time has passed.
Q. Why is my roast crumbling
when I try to carve it?
A. Roasts are easier to slice if
allowed to cool 10 to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.
Q. Do I need to preheat my
oven each time I cook a roast
or poultry?
A. It is rarely necessary to preheat
your oven; only for very small
roasts, which cook a short length –
of time.
Q. When buying a roast, are
there any special tips that would
help me cook it more evenly?
A. Yes. Buy a roast as even in
thickness as possible, or buy rolled
roasts.
Q. Can I seal the sides of my foil
"tent" when roasting a turkey?
A. Sealing the foil will steam the
meat. Leaving it unsealed allows
the air to circulate and brown the
meat.
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