How To Roast - Magic Chef 64HA 4TKXW Use And Care Manual

USING YOUR OVEN
HOW TO ROAST
To set oven for roasting seepage9, Cookingtime is determined by the Frozenmeat may be cookedin the
#2. weightof the meat and the desired sameway asfreshmeatif themeatis
doneness. Usethe chartgivenbelow thawed first, it is also possible,
Roasting i sthecooking oftender cuts as a guide in determining cooking however, to cook meat from the
of meat with dry heat. No water is times.Forthe mostaccurate results, frozen state. Follow the same
added nor is the cookingutensil use a meatthermometer. Insertthe roasting instructionsbut increase
covered.Searingis unnecessary, if thermometer sothetipisinthecenter cooking time approximately 1 0to 25
desired,seasonmeat with salt and of thethickest p artof themeatandis minutes per pound. When using
pepper, nottouching boneor fat. frozen packaged meat, follow
package directions.Frozenpoultry
Check weightof meatandplacemeat Aftercooking, removemeatfromthe should always be thawed before
fat-side-upon a rack in a shallow ovenand let stand15to 20 minutes cooking except when package
roasting pan. for easiercarving.Rareor medium directions recommend cookingfrom
rare meatsshouldbe removed from the frozen state suchas for frozen
Place oven rack in one of the two the ovenwhenthe internaltempera- turkey rolls. DO NOT REFREEZE
bottom rack positions beforeovenis ture is 5 to 10 ° lessthan the final MEATS THAT HAVE NOT BEEN
turned on. Preheating i sunnecessary desiredtemperature sincemeatwill COOKED F IRST.
for roastingmeats, continue to cook slightly while
standing. PORK
Most meats are roasted at 325°F Porkshouldalwaysbe cooked to an
except tenderloin at 425°F and internal temperatureof 170 ° (well
smallerpoultryat 375°Fto 400°F. done)throughout.
ROASTING CHART
APPROXIMATE
CUTOFMEAT WEIGHT INTERNAL TEMP. TEMP. TIME
BEEF
StandingRib 6 to 8 Ibs. 140°F(rare) 23 to 25 min/Ib.
160°F(medium) 300-325°F 27 to 30 rain/lb.
170°F(well done) 32 to 35 rain/lb.
4 to 6 Ibs. 140°F(rare) 26 to 32 min/Ib.
160°F(medium) 300-325°F 34 to 38 min/Ib.
170°F(well done) 40 to 42 rain/lb.
RolledRib 5 to 7 Ibs. 140°F(rare) 32 rain/lb.
160°F(medium) 300-325°F 38 min/Ib.
170°F(well done) 48 rain/lb.
Rib Eye 4 to 6 Ibs. 140°F(rare) 18 to 20 min/Ib.
160°F(medium) 350°F 20 to 22 min/Ib.
170°F(well done) 22 to 24 min/Ib.
ir
Tenderloin,Whole 4 to 6 Ibs. 140°F(rare) 425°F 40 to 60 minutes
(total time)
2 to 3 Ibs. 140°F(rare) 425°F 45 to 50 minutes
(total time)
Sirloin Tip 3 to 4 Ibs. 140- 170°F 325-350°F 35 to 40 min/Ib.
(high quality) 6 to 8 Ibs. 140- 170°F 30 to 35 min/Ib.
RolledRump 4 to 6 Ibs. 150- 170°F 325-350°F 25 to 30 rain/lb.
(high quality)
PO'RK LOIN
Center 3 to 5 Ibs. 170°FThroughout 325°F 30 to 35 min/Ib.
Half 5 to 7 Ibs. 170°FThroughout 35 to 40 min/Ib.
LAMB,LEG 5 to 9 Ibs. 160°F(medium) 325°F 25 to 30 rain/lb.
170- 180°F(well) 30 to 35 min/Ih.
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