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Roasting is the
Preheating is not necessary,
method for cooking
Place the oven rack in either of the two lowest rack
large, tender cuts of
positions.
meat uncovered,
without adding
Use open pan roasting for tender cuts of meat,
weighing three pounds or more. Place meat or poul-
moisture,
try on the slotted portion of the two-piece broiler
pan included with the oven. Do not add water to
the pan.
Place meat fat-side-up to allow self-basting of the
meat during roasting,
Cooking time for roasting is determined
by the
weight of the meat and the desired doneness. Use
a meat thermometer for best results. Insert the ther-
mometer so the tip end is in the center of the thick-
est part ofthe meat. It should not touch fat or bone.
Refer to the Roasting Chart on page 11 for best re-
suits,
Remove the roast from the oven when the thermom-
eter registers approximately 5° below the aloneness
desired. Cooking will continue after the meat is re-
moved from the oven.
Less tender cuts of meat need to be roasted in a
covered pan or in an oven cooking bag,
10
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