Advertisement
Roasting iscooking bydryheat.
Tender m eatorpoukrycanbe
roasted uncovered inyouroven.
Roasting temperatures, which
shouldbelowandsteady, k eep
spattering toaminimum. W hen
roasting, i tisnotnecessary to
sear,baste,coveror addwater
toyourmeat.
Roasting isreallyabaking
procedure u sedformeats.Therefore,
ovencontrolsaresettoBAKE or
TIMEBAKE.(You mayheara
slightclickingsound,indicating the
ovenisworking properly.) Roasting
iseasy;just follow thesesteps:
Step1:Checkweight o fmeat,and
place,fatsideup,onroastingrack
inashallowpan.(Broilerpanwith
rackisagoodpanforthis.)Line
broiler p anwithaluminum foilwhen
usingpanformarinating, c ooking
withfruits,cooking heavilycured
meats,or forbastingfoodduring
cooking. A void spillingthese
materials on ovenlineror door.
Step
4: Mostmeatscontinue to
cookslightlywhilestanding, a fter
beingremoved fromtheoven.For
rareor mediuminternal d oneness,
ifmeatistostand10to20minutes
whilemakinggravy, o r foreasier
carving,youmaywishtoremove
meatfrQm ovenwheninternal
temperature is5;OIO"F. below
temperature suggested inguide.
If nostanding is.plan.~ed, cook
meatto-suggested t emperature in "
g+de o-ode
page.
N6'I'E:YOU
maywishtouseTIME
BAKE,asdescribedonpages23
and24,toturnovenonandoff
automatically.
Remember t hatfoodwillcontinue ~
tocookinthehotovenandtherefore
shouldberemoved whenthedesired
internaltemperature hasbeen
reached.
~Frozenroastsofbeef,pork,
lamb,etc.,canbestartedwithout
thawing, b utallow.10to 25 minutes '
perpoundadditional t ime(10
minutesper poundforroastsunder
5 pounds,moretimeforlarger
roasts).
,
—
QwstionsandAmwem
–
Q.
k
it necessaryto check for
doneness withanwat thermometer?
A.
Checkingthefinishedinternal
temperature at thecompletion of
cookingtimeis recommended.
Temperatures areshownin Roasting
Guideon oppositepage.Forroasts
over8 lbs., cookedat 300"F. w ith
reduced time,check withthermometer
at half-hourintervals afterhalfthe
titie haspassed.
Q. Why is my roastcrumbling
when I try to carve it?
A.
Roastsare easierto sliceif
allowedto cool 10to 20 minutes
afterremovingfromoven.Be sure
to cutacrossthegrainof themeat.
Q.
Do
I need to preheat my
oven each time I cook a roast
."
or poultry?.
A=It is rarelynecessaryto preheat
"Youroven,onlyfor very small
.
~oasts, w hich~ooka sh-ort l ength
—
of time.
.
..
Q. When buying a roast,
are
—
there any special tips that would
help rnecook
it mo;e evenly?
~-
A. -Yes.
B uya roastas evenin
thicknessas possible,or buy rolled
ro-asts. - ~-
Step2:
Placeinovenon shelfin
Aor Bposition.Nopreheating is
necessary.
@ Thawmostfrozenpoultrybefore
roastingto ensureevendoneness.
Somecommercialfrozeri p 6ultry.
canbecookedsuccessfully without
thawing. F ollowdirectionsgiven
, ,. . .
.
,-
?$jep3: Turn
OVENSET toBAKE
:mdOVENTEMPto 325"F.Snmll
~li)u]try Imy be cooked
at 375"F.
~i}r bestbrowning.
Q.
Can ~ seal the sides of my foil
:"tent"
when,roasting a turkey?
Sealingthe foilwillsteamthe
meat.Leavingit unsealedallowsthe
air to circulateandbrownthe meat.
on
packer'slabel.
..
*
',
,,
26
Advertisement
