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Roasting is oven cooking of tender meat or
poultry by dry heat. Roasting temperatures
should be steady and low. (Low temperatures
keep spattering to a minimum.) It is not neces-
sary to sear, cover, baste or add water.
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1.
Check weight of meat, and place, fat side up,
on roasting rack
in a shallow pan. (Broiler pan
with rack is a good pan for this.) **
2. Place in oven on shelf in center or bottom
position. No preheating is necessary.
3. Turn OVEN SET ti BAKE and OtiN
TEMP to 325. Small poultry maybe
cooked:
at 375 for best browning.
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4. The Roasting Guide below gives approximate
time in minutes per pound. These times should
only be used as a guide. A meat thermometer,
inserted into the center of the thickest part of
the
meat, is the only accurate test for doneness.
BEEFt
Standing
Rib
Rare
Medium
Well
Done
Rolled
Rib
LAMB
Leg
Shoulder
PORK:
fresh
'
'""
Loin
Fresh Ham, Shoulder
PORK,
cured
Ham; Precooked
Ham, Cook before
Eating
Shoulder,
Picnic
POULTRY
Chicken
Ready-to-Cook wt.
Turkey
Ready-to-Cook wt.
VEAL
Leg, Loin, Shoulder
5. Most meats
continue to cook slightly while
standing after being removed from the oven.
For rare or medium internal doneness, if meat
is to stand 10-20 minutes while making gravy or
for easier carving, you may wish to remove
meat from oven when internal temperature is
5-10" F below temperature suggested on chart.
If no standing is planned, cook meat to sug-
gested temperature on chart. When food
is
done, turn OVEN SET to OFF.
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20 AS'73
4
a.
Frozen roasts of beef, pork, lamb, etc., can
be started
without
thawing,
but allow
10-25
minutes per pound
additional time (10 min. per
pound for roasts under 5 pounds, more time for
larger roasts).
b. 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.
3-5 tbs.
6-8 lbs.*
24-30 min.
18-22 min.
30-35
min.
22-26
min.
35-45
min.
28-33
min.
Add 5-10 min./pound
to times given for standing rib roasts.
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3-5 Ibs.
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30-35 min.
30-35 min.
For boned and rolled shoulder, add 10 min./ pound to times given.
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3-5 Ibs.
6-8 tbs.
35-40 min.
30-35 min.
30-40 min.
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14-18 min. per lb.
Under 10 Ibs.
10-15 Ibs.
20-30
min.
17-20 min.
25-35 min.
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3-5 Ibs,
Over
5 Ibs.
35-40
min.
30-35
min.
Under
10 Ibs.
10-15
Ibs.
Over
15 Ibs.
20-30
min.
20-25
min.
15-20
min.
. . . .
3-5 Ibs.
6-81bs.
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-
30-40 min.
25-35 min.
130-140
150-160
170-185
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175-185
180-185
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170-175
185-190
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130
155-160
170
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Stuffing
185-190
165
180-185
165
*
170-180
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For roasts
over 8 ~ounds.
roast
at 300
and
reduce
time.
Figure
the estimated
time
from
the
above
chart.
After
1/2
that
@
time
h as passed,
"check meat
thermometer
for internal
temperature
at half-hour
intervals.
tA new kind of tendered
beef,
found
in some
markets,
may
require
less cooking
time
than
regular
beef.
When
cooking
tendered
beef,
estimate
cooking
time
using
shortest
time
given
in minutes/pound
for desired
doneness.
Also this type
of beef
is usually
well-done
at 170
internal
temperature.
**NOTE:
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
I!ner
or door.
See cleaning
note,
on
charts,
Care Section.
13
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