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ROASTING
Roasting is cooking by dry heat. Tender meat or poultry can be roasted
uncovered in your oven. Roasting temperatures. 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.
Roasting is easy; just follow these steps:
1. Place the shelf in A or B position. No preheating
is necessary.
2. Check the weight
of the meat. Place it,
fat-side-up (or poultry
breast-side -up) on a
trivet in a shallow pan
as close to the size of
the meat as possible.
(The broiler pan with
grid is a good pan for
this. ) Line the broiler
4. Most meats
continue to cook slightly while
.
standing, after being removed fr~m the oven.
Standing time recommended
for roasts is 10 to
20 minutes. This allows roasts to firm up and
makes them easier to carve. Internal temperature
will rise about 5° to 10"F.; to compensate for
temperature rise, if desired, remove roast from
oven when roast's internal temperature is 5° to
10"F. less than temperature shown in the
Roasting guide.
Remember that food will continue to cook in the
hot oven and therefore should be removed when the
. .
pan with aluminum foil
desired internal temperature has been reached.
-
when
using the pan for marinating, cooking with
fruits, cooking heavily cured meats, or basting food
during cooking. Avoid spilling these ma~eriids
inside the oven or inside the oven door.
3. Turn the OVEN SET knob to BAKE and the
OVEN TEMP knob to 325"F. Small poultry
9
nmy be cooked at 375°F. for best browning.
Frozen Roasts
Frozen roasts of beef, pork. lamb, etc.. can be started
Thaw most frozen poultry before roasting to ensure
without thawing, but allow 10 to 25 minutes per
even doneness. Some
commercial frozen poultry can
pound additional time (10 minutes per pound for
be cooked
SUCCtMfUlly
without thawing. FOI1OW
roasts under 5 pounds, more time for larger roasts).
directions given on package label.
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