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M E A T S
The Time and Temperature Chart fo r
roasting meat {see page 17) is in
tended as a guide to help you esti
mate the total cooking time required.
It is based on the Constant Temper
ature Method of roasting (without
searing), in an uncovered pan, with
out adding water and without basting.
This method produces a roast that is
uniformly done throughout, plump
and full-flavored; it reduces shrink
age— thus yielding more servings per
pound— and the bones and fat are
not charred.
It should he remembered however,
that all
meat
roasting charts are
simply a guide and that the " minutes
per pound," as listed, are only
R o a stin g v e rsu s " P o t-R o a s tin g "
R o a s t in g /
as explained
cooking meat by " dry heat" in an
open roasting pan (no cover) with
out adding water, and without bast
ing. This method is recommended for
cooking the tender cuts of meat such
as those listed on the Meat Roasting
Chart on the opposite page.
" P o t - R o a s t in g " ,
cooking meat in " moist heat" in a
covered pan with, or without, adding
16
a p
above, is
or
Braising,
is
proxim ate.
This is true because of
the many variables that exist in the
meat itself,
and
preferences vary greatly concerning
the degree o f doneness desired. Also
" minutes per pound" as given on the
chart are based on meat which is at
room temperature when it is placed in
the oven. If meat is taken directly from
refrigerator to oven, the total roast
ing time should be increased slightly
to compensate for this difference.
Since personal preferences do vary
greatly in determining " Rare" , " M e
dium " and " Well-Done" (What one
person regards as " Medium" , another
may consider " Rare" ! ) ,
find it necessary, in order to secure
an extremely well-done product, to in
crease slightly the number of minutes
per pound. A reliable meat-roasting
th erm om eter is the m ost accu rate
m ethod o f ju d g in g the degree o f
doneness you prefer.
water. This method is recommended
for cooking those less tender cuts o f
meat which require long, slow cook
ing in moist heat to make them tender.
When you cook these less tender cuts
o f meat in your electric oven be sure
to cook them in a covered roaster,
and increase the roasting time.
because
personal
you may
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