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Roasting
–-
~oastin~
is
cookingby dry heat.
— '~~fider meator poultrycanbe
— roasteduncovered in youroven.
- Roasting temperatures, w hich
=3-=+-~u!d
be lowand steady,keep
— spatteringto a minimum.When
roasting,it is notnecessaryto sear,
baste,coveror addwaterto your
meat.Roastingis rosy,just follow
thesesteps:
Step 1:Positionovenshelfat
secondfrombottomposition(B)
for smallsizeroast(3 to 5 Ibs.)and
at bottomposition(A) for larger
roasts.
-
—
';
Roasting
Guide
mm
Meat
Tendercuts;rib, highquality
sirlointip, rumpor topround*
Lamblegor bone-inshoulder*
Vealshoulder, l egor loin*
Porkloin,rib or shoulder*
Ham,pre-cooked
Ham,raw
*Forbonelessrolledroastsover6-inches
thick.add5 to 10minutesper lb. totimes
givenabove.
—
Chicken or Duck
Chicken pieces
Step 2: Checkweightof roast.
Placemeatfat-side-up or poultry
breast-side-upon roastingrackin a
shallowpan. Themeltingfatwill
bastethe meat. Selecta panas
closeto the sizeofthe meatas
possible.(Broilerpanwithrack is a
goodpm for this.)
Step 3: ~sh B~
buttonand
turn SETknobuntildesired
temperature is displayed. C heckthe
RomtingGuidefortem~raturesmd
approximate cookingtimes.
325°
325°
325°
325°
325°
325°
325°
350°
325°
hneness
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWarm:
WellDone:
WellDone:
WellDone:
WellDone:
Step 4: Mostmeatscontinueto
cookslightlywhilestandingafter
beingremovedfromthe oven.
Standingtime recommendedfor
roas~ is 10to 20 minutes.This
allowsroasti to firm up and makes
themeasierto carve.Internal
temperaturewill riseabdt 5°to
IOT.;to compensate fortemperature
rise, if desired,removeroastfrom
ovenwhenthe internaltemperature
is at 5°to IO"F. l essthanthe
temperatureshownon the Roasting
Guide.
mozen Romti
Frozenroastsofbeef,pork,
lamb,etc., can be startedwithout
thawing,but allowU to 25 minutes
additional t imeper pound(15
minutesadditionaltimeper pound
for roastsunder 5 pounds,more
timefor largerroasts).
Thawmostfrozenpoultrybefore
roastingto ensureevendoneness.
Somecommercialfrozenpoultry
can be cookedsuccessfullywithout
thawing.Followdirectionsgiven
on packer'slabel.
3 to 5 !bs.
6 to 8
~bS*
24-33
18-22
35-39
22-29
40-45
30-35
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30-40
17-20
minutesper lb. (anyweight)
Under 10Bbs.
10to u lbs.
27-35
24-27
3
to
5 lbs.
Over 5 lbs.
35-40
30"-35
35-40
10to H Bbs.
over E lbs.
18-25
15-20
Internal
Wmperature "F
130°-1400
150°-1600
170°-1850
130°-1400
150°-1600
170°-1850
170°-180"
170°-1800
115°-1250
170°
185°-1900
185°-1900
1X1 thigh:
185°-190°
. ,.,——-...,..—.—
—."——"—
—..-—
——.
.——--—
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