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Roastingis oven cookingof tendermeator poul-
try by dry heat. Roasting temperaturesshould
be steady and low. (Low temperatures keep
spattering and oven cleaning to a minimum. )
It is not necessary to sear, cover, baste or add
water.
Hmrs
Km
IMMwT'lnm
1. Check weightof meat, and place, fat side up,
on roastingrack in a shallowpan. (Broiler pan
with rack is a good pan for this.)**
2.
Place in oven on shelf in A or B position.No
——
CONVENTIONAL OVEN
5. Most meats continue to cook slightly while
standingafter beingremovedfrom the oven. For
rare or medium internaldoneness,if meat is to
stand 10-20minuteswhile making gravy or for
easier carving, you may wish to remove meat
from oven when internal temperatureis 5-10"F
below temperature suggested on chart. If no
'standingis planned,cook meat to suggestedtem-
perature on chart.
W3F/
FROZEN IRCUW'IS
a.
Frozen roastsof beef, pork, lamb, etc., can be
started without thawing, but allow 10-25 min-
utes per pound additional time (10 min. per
pound for roastsunder 5 pounds, more time for
larger roasts).
preheatingis necessary.
4. The chart below gives approximate time in
minutesper pound. These times should only be
used as a guide. A "meatthefiometer, inserted
into the center of the thickest part of the meat,
m-
is
the only accurate test for doneness.
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b.
Thaw most frozen poultry before roastingto
ensure even doneness.Some commercial frozen
poultry can be cooked successfullywithoutthaw-
ing. Follow directions given on packer's label.
BEEF 2
Standing Rib
3-5 Ibs.
6-8 Ibs.1
Rare
24-30 min.
18-22 min.
130-140
Medium
30-35 min.
22-26 min.
150-160
Well Done
35-45 min.
28-33 min.
170-185
Rolled Rib
Add 5-10 min./pound to times given for standing rib roasts.
22
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