Magic Chef 6893VVD Use And Care Manual page 15

OVEN USE 16
Roasting is the method for cooking large, tender cuts of meat Place the meat fat-side-up on a rack in a shallow roasting
uncovered, without adding moisture, pan. (Note: The broiler pan and insert can be used for
roasting meats.) Placing the meat on a rack holds the meat
See page 14 for information on convection roasting, out of the drippings, thus allowing better heat circulation for
even cooking. As the fat on top of the roast melts, the meat is
Roasting Tips
basted naturally, eliminating the need for additional basting.
Most meats are masted at 325°F. It is not necessary to The cooking time is determined by the weight of the meat
preheat the oven or reduce the temperature for conventional and the desired aloneness. For more accurate results, use a
or convection roasting. Place the roasting pan on a rack meat thermometer. Insert it so the tip is in the center of the
which has been placed in either of the two lowest rack thickest part of the meat. It should not touch fat or bone.
positions.
Remove the roast from the oven when the thermometer
Use tender cuts of meat weighing three pounds or more. registers approximately 5OFbelowthe doneness wanted. As
Some good choices are: beef rib, rib eye, top round, high the meat stands, the temperature will rise.
quality tip and rump roast, pork loin roast, veal and lamb leg,
shoulder roast and cured or smoked hams. I For more information on cooking meat and poultry, I
I
contact the USDA Meat and Poultry Hotline at
I
Season meat, if desired, either before or after roasting. Rub 1-800-535-4555.
into the surface of the roast if added before cooking.
Beef
Rib Roast (cut-side-down) 4 to 5 325°F 140°F (rare) 25-30 20-25
160°F (medium) 30-35 25-30
Rib Eye Roast 4 to 6 350°F 140°F (rare) 25-30 20-25
160°F (medium) 30-35 25-30
TenderloinRoast 2 to 3 400°F 140°F (rare) 20-25 15-20
Sirloin Roast 3 to 6 325°F 140°F (rare) 25-30 20-25
160°F (medium) 30-35 25-30
Pork, Fresh
ShoulderBlade Roost,(boneless) 4 to 6 325°F 160°F 35-45 25-35
ShoulderBlade Roast L 4 to 6 325°F. 160°F 30-40 25-35
Lo n Blade or Sir oin Roast 3 to 4 325°F . 160°F 35-40 30-40
BonelessPork Loin q 6 tO8 325°F 160°F 25-35 20-25
r ii J • •
Pork, Smoked
Ham, Half (fullycooked)** 5 to 7 325°F 140°F 25-35 Not
Ham, Half (cook-before-eating) 5 to 7 325°F 140°F 35-45 Recommended
Poultry , , "
Turkey, unstuffed*** 12 to 16 325°F 180°-185°F 18-20 12-16
16 tO 20 325°F 180°-185°F 16-18 10-15
20 tO 24 325°F 180°-185°F 14-16 8-10
Turkey, Breast 3 to 8 325°F t 80°F 30-40 20-30
Chicken, Fryer 2 1t2 to 3 1/2 350-375 ° 180°F 20-24 15-20
LambChicken' Roaster 4 to 6 350-375°F t 80°F 20-25 , , t 5-20
Leg (boneless) 2 to 3 325°F 160°F 35-40 30-35
170°F 40-45 35-40
Whole Leg 5 to 7 325°F 160°F 30-35 25-35
• Roastingtimesare approximate andmay varydepending on theshapeof theroast.A meatthermometer is themostaccurateway to determine
doneness.
•* Add waterandfollowpackage directions.
•"**Stuffedturkeyrequiresadditional r oastingrime.Shieldlegsandbreastwithfoilto preventoverbrowning anddryingof skin.