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Roastingis cookingbydry heat.
Tendermeat or-poultrycan be
roasteduncoveredinyour oven.
Roastingtemperatures,which
shouldbelow and steady,keep
spatteringto a minimum. When
roasting,it is not necessaryto
sear, baste, coveror add water
[0your meat.
Roastingis really a baking
procedureusedformeats.Therefore,
ovencontrolsare setto BAKE. (You
mayhear a slightclickingsound,
indicatingthe ovenis working
properly.)Roastingis easy;just
followthese steps:
Step 1: Check weightof meat, and
place, fat side up, on roasting rack
in a shallowpan. (Broiler pan with
rack is a good pan for this.) Line
broilerpan with aluminumfoilwhen
usingpan for marinating, cooking
wi~hfruits, cooking heavily cured
meats, or for basting food during
cooking. Avoidspilling these
ma~eriaison ovenliner or door.
Step 2: Place in ovenon shclfin
A or B position. No preheating is
ncccssary.
step
3 : Tut-nOVEN SET
to
BAKE
A 'OVENTEMP to ?)25"F. s mall
~!?Ukry m:lybc cooked at 375"F.
Itirbest browning.
t
Step 4: Most meatscontinueto
cook slightlywhile standing,after
being removedfrom the oven. For
rare or medium internaldoneness,
if meat is to stand HIto 20 minutes
while makinggravy,or for easier
carving, you maywish to remove
meat from ovenwhen internal
temperatureis 5 to 10°F. b elow
temperature suggestedin guide.
If no standingis planned, cook
meat to suggestedtemperaturein
guideon oppositepage.
NOTE: Youmay wish to use TIME
BAKE, as described on page 14,to
turn ovenon and off automatically.
Remember that food will continue
to cook in the hot ovenandtherefore
shouldbe removedwhenthe desired
internaltemperature has been
reached.
For FllMHl! .+. 3"%~
PQgg~.
@ Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but aHow10to 25 minutes
per pound additional time (10
minutesper pound for roasts under
5 pounds, more time for larger
roasts).
e Thaw most frozen
poultry
before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Followdirections given
on packer's label.
Q.
k it
nem?sary
to
(3Beck
for
donemsswith
a
meat.
thermomekr?
A. Checkh~gthe finishedinternal
temperature at the completionof
cookingtime is recommended.
Temperaturesare shownin Roasting
Guide on oppositepage. For roasts
over 8 pounds, cookedat 300°F.
with reduced time, check with
thermometer at half-hmr intervals
after half the time has passed.
Q.
'why is my roast
mmmlg,
when
I
try
to carveit?
A. Roastsare easier to slice if
allowedto cool 10to 20 minutes
after removingfrom oven. Be sure
to cut across the grain of the meat.
Q. Do IIneed
to
preheat
my
oven each
time
I cook
a roast
or
poultry?
A.
It is rarely necessary to preheat
youroven,onlyforverysmall
roasts,whichcooka shortlength
of time.
Q.
'When
hying
a roast,
are
there any special tips that would
help me cook it more evenly?
A. Yes.Buy a roast as even in
thickness as possible, or buy rolled
roasts.
Q. CanI sealthe sidesof
my foil
"tent" when llwtds$illg a turkey?
A. Sealing the foil will steam the
meat. Leavingit unsealedallowsthe
air to circulate and brown the meat.
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