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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:
Step 1: Position oven shelf at
second from bottom position (B)
for small size roasts (3 to 5
pounds) and at bottom position (A)
for' larger roasts,
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Step 2: Ch_ck weight of roast.
Place meat fat-side-up
or poultry
breast-side-up
on roasting rack in a
shallow pan_ The melting fat will
baste the meat
Select a pan as
close to the size of the meat as
possible
(Broiler pan with rack is
a good pan for' this.)
Step 3: Push BAKE button and
turn SET knob until desired
temperature
is displayed,
Check
the Roasting Guide for
temperatures
and approximate
cooking times,
Step 4: Most meats continue to
cook slightly while standing
after'
being removed
from the oven,.
Standing time recommended
for
toasts 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 the roast from the oven
when its internal temperature
is 5°
to 10°E tess than the temperature
shown in the Roasting Guide,
Frozen Roasts
Frozen roasts of beef, pork, lamb,
etc,, can be started without
thawing, but allow 15 to 25
minutes additional
time per pound
(15 minutes additional
time per
pound for roasts under 5 pounds,
more time for larger roasts),
Thaw most frozen poultry before
roasting to ensure even doneness,
Some commercial
frozen pouluy
can be cooked successfully
without
thawing
Follow directions
given
on packer's
label,
Questions and Answers
Q. Is it necessary
to check for
doneness
with a meat
thermometer?
A, Checking the finished internal
temperature
at the completion
of
cooking time is recommended
Ternperatures
are shown in Roasting
Guide on page 15. For roasts over 8
lbs,, cooked at 300°F. with reduced
time, check with thermometer
at
half-hour intervals after half the
cooking time has passed
Q° Why is my roast crumbling
when I try to carve it?
A. Roasts are easier to slice if
allowed to cool 10 to 20 minutes
after removing
from oven, Be sure
to cut across the grain of the meat
Q. Do I need to preheat
my
oven each time I cook a roast
or poultry?
A, it is rarely necessary
to preheat
your' oven, Preheat only for very
small roasts, which cook a short
length of time,,
Q. When
buying 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. Can I seal the sides of my foil
"tent"
when roasting
a turkey?
A. Sealing the foil will steam the
meat, Leaving it unsealed
allows
the air to circulate and brown the
meat_
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