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Roasting is
tooting by dry heat.
Tender meat or pouh~ can be
roasted uncoveredin your oven.
Roastingtemperatures, which
should be low and steady,keep
spattering to a minimum. When
roasting, it is not necessary to
sear, baste, cover or add water
to your meat.
Roastingis really a baking
procedureused for meats.Therefore,
oven controls are set to BAKE.
(Youmay hear a slight clicking
sound, indicating the oven is
working properly.) Roastingis
easy; just follow these steps:
Step 1:
Check weight ofrneat,
and
place, fatsideup, on roastingrack
in a shallowpan. (Broilerpan with
rack is a goodpan forthis.) Line
broilerpanwithaluminum fodwhen
usingpan for marinating,cooking
with fruits,cookingheavilycured
meats, or for bastingfoodduring
cooking.Avoidspillingthese
materialson ovenlineror door.
Step 2: Place in oven on shelf in
A or B position. No preheating is
necessary.
Step
3:
TurnOVENSET
to
BAI<E
andOVENTENIP'to325"F.small
potlltrymaybe cooked at 375"F.
f~~best browning.
I
I
Step 4: Most meats continueto
cook slightlywhile standing,after
being removed from the oven.
Standingtime recommendedfor
roasts is 10to 20 minutesto allow
roast to firm up and make it easier
to carve. Internal temperature will
rise about5° to 10"F.; t o compensate
for temperature rise, if desired,
removeroast from ovenat 5° to IOW.
less than temperature on guide.
NOTE: Youmay wish to use TIME
BA~, as described on page 16,to
turn oven on and off automatically.
~emember that food will continue
to cook in the hot ovenand therefore
shouldbe removedwhen the desird
internal temperature has been
reached.
For mozen
Roask
@ 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).
o 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.
Questiom and&weTs
A. Checkingthe finishedinternal
temperature at the completionof
cookingtime is recommended.
Temperaturesare shownin Romting
Guide on oppositepage. For roasts
over 8 pounds, cooked at 300"F.
with reduced time, check with
thermometer at half-hourintervals
afier half the time has passed.
Q.
why
is
my
roast
c rumbling
when I
try
to
Carve it?
A. Roastsare easier to slice if
allowedto cool 10to 20 minutes
afier removingfrom oven. Be sure
to cut across the grain of the meat.
Q. Do I need
to
preheat
my
oven
each
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
buying 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.
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