Download Print this page

Roasting - Maytag CWE9000BCB Use And Care Manual

Hide thumbs

Advertisement

Table of Contents
Roasting
Place the ]neat fat-side-up on a rack in a shallow
roasting pan. Placing the meat on a rack holds it
Roasting is the method tbr cooking large, tender
out of the drippings, thus allowing better heat
cuts of meat uncovered, without adding
circulation for even cooking. As the fat on top of
moisture,
the roast melts, the meat is hasted naturally,
General
Tips
eliminating the need for additional basting.
Most meats are roasted at 325°F. It is not
The cooking time is determined by the weight of
necessary to preheat the oven. Place the roasting
the meat and the desired aloneness. For more
pan on a rack which has been placed in either of
accurate results, use a meat thermometer. Insert
the two lowest rack positions,
it so the tip is in the center of the thickest part of
the meat. It should not touch fat or bone.
Use tender cuts of meat weighing three pounds
or more. Some good choices are: beef rib,
Remove the roast from the oven when the
ribeye, top round, high quality tip and rump
thermometer
registers approximately 5°F below
roast, pork leg and loin roast, veal and lamb leg,
the aloneness wanted. As the meat stands, the
shoulder roast and cured and smoked hams.
temperatnre will rise.
Season meat, if desired, either before or after
NOTEi For more information on Cooking meat]
m
roasting. Rub into the surface of the roast if
'_a _uitry,
contact _e USDA Meat and
I
added before cooking.
/p6uitry
Hotline at L800:535:4555.
]
I
p
Roasting
Chart
(Thawed
Meats
Only)
Approximate
Oven
Ap[)rox_mate
Weight
Temperature
in °F
Internal
Roasting
Time
Cut of Meat
(pounds)
(not preheated)
Temperature
(min. per pound)'
Beef
Rib Roast (cut side down)
4 to 8
325 °
140 ° (rare)
25 30
160 ° (medium)
30-35
Rib Eye Roast
4 to 6
325 °
140 ° (rare)
25-30
160 ° (medium)
30-35
Loin Tenderloin Roast
2 to 3
400 °
140 ° (rare)
20-25
Top Sirloin Roast
3 to 6
325 °
i40 ° (rare)
25-30
160 ° (medium)
30 35
Pork
Shoulder Blade Roast, Boneless
4 to 6
325 °
160 °
35-45
Shoulder Blade Roast
4 to 6
325 °
] 60 °
30 40
Loin Blade or Sirloin Roast
3 to 4
325 °
160 °
35-45
Ham, Half (fully cooked)
5 to 7
325 °
140 °
25-35
Ham, Half (cook before-eating)
5 to 7
275 °
160 °
35 45
Lamb
Shoulder Roast, Boneless
3-1/2 to 5
325 °
160 ° (medium)
35 40
170 ° (well)
40-45
Leg, Whole
5 to 7
325 °
160 ° (medium)
30-35
170 ° (well)
35-40
Veal
Rib Roast
3 to 5
325 °
i70 °
40-45
Shoulder, Boneless
4 to 6
325 °
170 °
40-45
Poultry
Turkey; unstuffed 0°
12 to 16
325 °
180°-185 °
18 20
16 to 20
325 °
180 ° 185 °
16-18
20 to 24
325 °
180 ° ] 85 °
14-16
Turkey, Breast
3 to 8
325 °
180 °
30-40
Chicken, Fryer
2-1/2 to 3-1/2
375 °
185 °
20-24
Chicken, Roaster
4 to 6
375 °
] 85 °
20 25
°Times are approximate and may vary depending on the type of wall oven used.
**Stuffed turkeys take longer to cook; refer to cookbooks for approximate time.
PAGE 10

Hide quick links:

Advertisement

Table of Contents
loading

  Related Manuals for Maytag CWE9000BCB