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Roasting is tooting bydryheat.
Tendermeator poult~ canbe
roasteduncovered in youroven.
Roastirlg temperatures, w hich
shouldbelowandsteady, k eep
spattering to a minimum. } Vhen
roasting, i t is notnecessary to sear,
baste,cover,or add. w aterto your
meat.Roasting is easy, j ust follow
thesesteps:
Step 1. Positionovenshelfat
secondfrombottomposition(B)
for smallsizeroast(3to 5 lbs.)and
at bottomposition(A)forlarger
roasts.
RoastingGtide
Meat
Tendercuts;rib, highquality
sirlointip, rumpor topround*
Lamblegor bone-inshoulder*
Veal
shoulder,leg
or loin*
Porkloin,rib or shoulder*
Ham,pre-cooked
Elam,raw
*Forbonelessrolledroastsover6-inches
:hick,add5 to 10minutesper lb. totimes
~iven above.
%tlltry
:hiekenor Duck
;hickenpieces
lk-kcy
.
Step2: Check
weight of rOast.
Place meat
fat-side-up or poultry
breast-side-up o~~ r oastingrackin a
shallow pan. Themeltingfatwill
bastethemeat.Selecta panas
closetothesizeofmeatas possible.
(Broilerpanwithrackis a good
pm forthis.)
Step3: PushBm
buttonand
turn SETknobuntildesired
temperature is displayed. C heckthe
Roasting Guideforternpera~res a d
approxin]ate c ookingtimes.
325°
325°
325°
325"
325°
325°
3250
375°
325°
—.
Doneness
fire:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWarm:
WellDone:
WellDone:
WellDone:
WellDone:
—.
a"
Step
4: Mostmeatscontinue to
'=: - --
cookslightlywhilestindin~after
bei~lg re-moved f romtheov~n. F or
rareor mediumint~rnal d oneness,
youfilaywishto removemeatf:om
theove~~ just beforeit is doneif it is
to stand10to 20minuteswhileyou
makegravyor atind to otier foods.
If no standingisplanned,cook
meatto suggested temperature.
mozen
Roa*
Frozenroas~ ofbeef,pork,
lamb,etc., canbe startedwithout
thawing, b utallowB to 25 minutes
per poundadditional t ime(H
minutesper poundforroastsunder
5 pounds,moretimeforlarger
roas~).
Thawmostfrozenpoultrybefore
roastingto ensureevendoneness.
Somecommercial f rozenpoultry
canbe cookedsuccessfully without
thawing.Followdirectionsgiven
on packer'slabel.
~ tO5-lbs.
'6 to $-Bbs.
24-33
18-22
35-39
22-29
4045
30-35
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30-40
17-20 minutesper lb. (anyweight)
under 10lbs.
10to H-lbs.
27-35
24-27
3
to5-lbs.
over 5 lbs.
35-40
30-35
30-35
10to M-lbs.
Over E lbs.
18-25
15-20
130°-1400
150°-1600
170°-1850
130°-1400
150°-1600
".170"- ~~50
170°-180°
1700-180°
115°-1250
170°
185°-1900
185°-1900
In thigh:
185°-190"
....—-. — —.
-— .....—
------e
--—
..—
__
.
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