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Roasting
Roastingis cookingbydry heat.
Tendermeator poultrycan be
roasteduncovered in youroven.
Roastingtemperatures, w hich
shouldbe lowandsteady,keep
spatteringto a minimum.When
roasting,it is notnecessaryto sear,
baste,cover,or addwaterto your
meat. Roastingis easy,just follow
thesesteps:
Step 1. Positionovenshelfat
secondfrombottomPosition(B)
Step2: Checkweightof roast.
Placemeatfat-side-up or poultry
breast-side-up on roastingrack in a
shallowpan. The meltingfatwill
bastethe meat. Selecta pan as
closeto thesizeof meatas possible.
(Broilerpan withrack is a good
pan for this.)
Step3:PushBAKE padandturnSET
knob until desired temperature
is displayed,Checkthe Roasting
Guidefor temperaturesand
Step4: Mostmeatscontinueto
cookslightlywhilestandingafter
beingremovedfromthe oven.For
rareor mediuminternaldoneness,
YOUmay
wish to removemeatfrom
theovenjust beforeit is doneif it is
to stand10to 20 minuteswhileyou
makegravyor attendto otherfoods.
If no standingis planned,cook
meatto suggested temperature.
_–
-—.
-.
frozenRoasts
for smallsizeroast(3 to 5 lbs.)and
.
approximate cookingtimes.
-=
Frozenroastsofbeef,
pork,
~
at bottomposition(A)for larger
lamb,etc., can be startedwithout
~~
roasts.
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Roasting
Guide
thawing, b ut allow15to 25 minutes
per
poundadditionaltime (15
minutesper poundfor roastsunder
5 pounds,more timefor larger
roasts).
Thawmostfrozenpoultrybefore
roastingto ensureevendoneness.
Somecommercialfrozenpoultry
canbe cookedsuccessfullywithout
I
thawing.Followdirectionsgiven
on packer'slabel.
Oven
ApproximateRoastingTime
Internal
'Iype
Temperature
Doneness
in Minutesper Pound
Temperature "F
Meat
3 to 5-lbs.
6 to 8-lbs.
Tender cuts; rib, high quality
325°
Rare:
24-33
18-22
130°-140°
sirloin tip, rump or top round*
Medium:
35-39
22-29
150°-1600
Well Done:
40-45
30-35
170°-1850
Lamb leg or bone-in shoulder*
325°
Rare:
21-25
20-23
130°-140°
4.
Medium:
25-30
24-28
150°-1600
Well Done:
30-35
28-33
170°-1850
Vealshoulder, leg or loin*
325°
Well Done:
35-45
30-40
170°-180°
Pork loin, rib or shoulder*
325°
Well Done:
35-45
30-40
1700-180°
Ham, pre-cooked
325°
To Warm:
17-20minutes per lb. (any weight)
115°-1250
Under 10Ibs.
10to 15-lbs.
Ham, raw
325°
Well Done:
27-35
24-27
170°
*For
boneless rolled roasts over 6-inches
thick, add 5 to 10minutes per lb. to times
given above.
Poultry
3 to S-lbs.
Over 5 Ibs.
Chicken or Duck
325°
Well Done:
35-40
30-35
185°-1900
Chicken pieces
375°
Well Done:
30-35
185°-190°
10
to 15-lbs.
Over 15lbs.
In thigh:
Turkey
325°
Well Done:
18-25
15-20
185°-190°
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