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Roasting
Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting temperatures, which
should below and steady, keep
spattering to a minimum. When
roasting, it is not necessary to sear,
baste, cover or add water to your
meat. Roasting is easy, just follow
these steps:
Step 1: Position the oven shelf at
second from bottom position (B)
for small size roast (3 to 5 lbs.) and
at bottom position (A) for larger
roasts.
Roasting Guide
Meat
Tender cuts; rib, high quality
sirloin tip, mmp or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, pre-cooked
Ham, raw
*For honeless rolled roasts over 6-inches
thick, add 5 to 10 minutes per lb. to times
given above.
Chicken or Duck
Chicken pieces
Step 2: Check weight of roast.
Place meat fat side up or poultry
breast side upon roasting rack in a
shallow pan. The melting fat will
baste the meat. Select a pan as
close to the size of the meat as
possible. (Broiler pan with rack
is a good pan for this.)
Step 3: Push BAKE button and
turn SET knob until desired
temperature is displayed. Check the
Roasting Guide for temperatures and
approximate cooking times.
Oven
Temperature
Doneness
325°
Rare:
Medium:
Well Done:
325°
Rare:
Medium:
Well Done:
325°
Well Done:
325"
325"
To Warm:
325°
Well Done:
Well Done:
325"
Well
375"
Done:
325°
Well Done:
Step 4: Most meats continue to
cook slightly while standing after
being removed from the oven.
Standing time recommended for
roasts is 10 to 20 minutes. This
allows roasts to firm up and makes
them easier to carve. Internal
temperature will rise about 5°F.;
to compensate for the temperature
rise, if desired, remove the roast
from the oven sooner (at 5°F. less
than the temperature in the guide
below).
Frozen Roasts
Frozen roasts of beef, pork,
lamb, etc. can be started without
thawing, but allow 15 to 25 minutes
per pound additional time (15
minutes per pound for roasts under
5 pounds, more time for larger
roasts).
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.
Approximate Roasting Time
in Minutes per Fbund
5-lbs.
to 8-lbs.
3 to
6
24-33
18-22
22-29
35-39
40-45
30-35
21-25
20-23
25-30
24-28
30-35
28-33
30-40
35-45
35-45
30-40
minutes per lb. (any weight)
17-20
Under 10 Ibs.
10 to 15-lbs.
27-35
24-27
Over
3
to 5-lbs.
5
35-40
30-35
30-35
10 to 15-lbs.
Over 15 Ibs.
18-25
15-20
Temperature "F
140°-1500
150°-1600
170"-185°
140°-1500
150°-1600
170°-1850
170°-1800
170°-1800
115"-125°
170°
Ibs.
185"-190°
185°-190"
In thigh:
185°-1900
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