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I+oasting is cookingby dry heat.
Tendermeat or poultry can be
r~jasted uncoveredin your oven.
I<oasting temperatures, which
shouldbelow and steady,keep
spatteringto a minimum. When
roasting,it is not necessary to
sear,baste, coveror add water
toyourmeat.
Roastingis really a baking
procedureused formeats. Therefore,
ovencontrols are set to BAKE
or
TIME BAKE. (Youmay hear a
slightclickingsound, indicatingthe
ovenis workingproperly.) Roasting
is easy;just followthese steps:
Step 1: Check weightof meat, and
p!ace, fat side up, on roasting rack
ina shallowpan. (Broiler pan with
rack is a good pan for this.) Line
broilerpan with aluminumfoilwhen
usingpan for marinating, cooking
with fruits, cooking heavily cured
meats, or for bastingfood during
cooking. Avoicl s pilling these
materialson ovenliner or door.
Step 2: Place in ovenon shelf in
A or B position. No preheating is
necessary.
Ste~ 4: Most meats continueto
coo-kslightlywhile standing,after
being removedfrom the oven.
Standingtime recommended for
roasts is 10to 20 minutesto allow
roast to firm up and make it easier
to carve. Internal temperature will
rise about5° to 10°F.;to compensate
for temperature rise, if desired,
removeroastfrom ovenat 5° to 10°F.
less than temperature on guide.
N~E:
Youmay wish to use TIME
BA~, as described on page 14,to
turn oven on and off automatically.
Remember that food will continue
to cook in the hot ovenand therefore
shouldbe removedwhen the desired
internal temperature has been
reached.
For frozen
Roa*
~ Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10to 25 minutes
per pound additional time (10
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 pacl<er'slabel.
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Questiom& Answers
Q. k it necessaryto cheekfor
dollenm witha meatthermome@r?
A, Checkingthe finishedinternal
temperatureat the completionof
cookingtime is recommended.
Temperatures are shownon Roasting
Guide on oppositepage. For roasts
over 8 lbs., cooked at 300°F.with
reducedtime,checkwiththermometer
at half-hourintervalsafter half the
time has passed.
Q. Why is my roast crumbling
when I try to carve it?
A. Roastsare easier to slice if
allowedto cool 10to 20 minutes
after removingfrom oven. Be sure
to cut across the grain of the meat.
Q. Do 1 need.to preheat my
oveneach time I cook a roast
or poultry?
A.
It
is rarely necessary to preheat
your oven, only for very small
roasts, which cook a short length
of time.
Q. when bt!ying a roast, are
there any special tips that would
help me cook it more evenly?
A. Yes.Buy a roast as even in
thickness as possible, or buy rolled
roasts.
Q. Can 1 seal the sides of my foil
"tent39when roasting a turkey?
A. Sealing the foil will steam the
meat. Leavingit unsealedallowsthe
air to circulate and brown the meat.
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