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Use a reliablerecipe and accuratelymeasurefresh
Roastingis the methodforcooking large,tendercutsof
ingredients. Carefullyfollow directionsfor oven
meatuncovered, w ithoutaddingmoisture. M ostmeatsare
temperature andcooking time.Preheatovenif
roastedat 325°F. Itis notnecessary to preheattheoven.
recommended.
• For bestresultsuse tender cuts of meat weighing3-1bs.
Use the correct rack position. Baking resultsmay be
or more.
affected if the wrong rack position is used.
• Somegood choices are: Beef rib, ribeye, top round,
• Top browning may be darker if food is located
high quality tip and rump roast, pork loin roast, leg of
toward the top of the oven.
lamb,veal shoulder roast and cured or smoked hams,
• Bottom browning may be darker if food is located
• Placethe meat fat-side-up on a rack in a shallow
toward the bottom of the oven.
roastingpan. Placing the meat on a rack holds it out of
Bakewarematerial plays an importantpartin baking
the drippings,thus allowingbetter heatcirculationfor
even cooking. A s the fat ontop ofthe roastmelts,the
results. A lwaysusethe typeand sizeof pancalledfor in
meatisbastednaturally, e liminating the needfor
the recipe.Cookingtimesorcookingresultsmay be
additional b asting.
affectedifthe wrongsize is used.
• Shiny metal pan reflectsheatawayfromthe food,
• The cookingtime is determinedby the weightof the
produces lighterbrowning and a softercrust.Use shiny
meatand the desireddoneness.
pansforbakingcakesorcookies.
• Formore accurateresults,usea meatthermometer.
Insertitso the tip isin the centerof the thickestpartof
• Dark metal pan or a pan with an anodized (dull)
bottom absorbsheat,produces darkerbrowning and a
the meat. It shouldnottouchfat or bone.
crisper crust.Usethistype of panfor pies,pie crustsor
• Removethe roastfromthe oven whenthe thermomete_
bread,
registers the desireddoneness.
• Foroptimum bakingresults,bakecookiesand biscuits
ona flat cookiesheet.If the pan hassides,suchas a
NOTE: Formoreinformation aboutfoodsafety,call
jellyrollpan,browning maynotbe even.
USDA'sMeat & PoultryHotlineat 1-800-535-4555.
• If usingoven-proofglassware,or dark pans such as
Forcooking information, writeto the NationalCattle-
Baker's Secret reducethe oven temperatureby 25°F
men's BeefAssociation,444 NorthMichiganAvenue,
exceptwhenbakingpiesor bread.Use the same
Chicago,Illinois 60611, or call 1-800-368-3138.
bakingtime as calledfor in the recipe.
• If usinginsulated bakeware,expectcooking timesto
increaseslightly. It is not necessaryto adjustthe oven
temperature.
Check the cooking progress at the minimumtime
recommended inthe recipe.If necessary, c ontinue
checkingat intervals until t hefood isdone.Ifthe oven
doorisopenedtoo frequently, heatwillescapefromthe
oven;thiscanaffectbakingresultsandwastesenergy.
If you add additionalingredients or alterthe recipe,
expectcooking timesto increaseor decreaseslightly.
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