Roasting - Maytag CRE9800 User Manual

Roasting
Roasting is the method for cooking large, tender
cuts of meat uncovered, without adding moisture.
General Tips
Most meats are roasted at 325°F. It is not
necessary to preheat the oven. Place the roasting
pan on a rack which has been placed in either of
the two lowest rack positions.
Use tender cuts of meat weighing Ihree pounds or
more. Some good choices are: beef rib, rib eye, top
round, high quality tip and rump roast, pork loin
roast, veal and lamb leg, shoulder roast and cured
or smoked hams.
Season meat, if desired, either before or after
roasting. Rub into the surface of the roast if added
before cooking.
Place the meat fat side-up on a rack in a shallow
roasting pan. Placing the meat on a rack holds it
out o£ Ihe drippings, thus allowing better heat
circulation for even cooking. As the fat on top of the
roasl melts, the meat is basted naturally,
eliminating the need for additional basting.
The cooking time is determined by the weight of the
meat and the desired doneness, For more accurate
results, use a meat thermometer. Insert it so the tip
is in the center of the thickest part of the meat. It
should not touch fal or bone.
Remove the roast from the oven wben the
thermometer registers approximately 5_'F below
the doneness wanted. As the meat stands, the
temperature will rise.
NOTE: For more information on cooking meat
and poultry, contact the USDA Meat and
Poultry Hotllne at 1-800-535-4555.
Roasting Chart (Thawed Meats Only)
Approximate Oven Approximate
Weight Temperature in °F Internal Roasting Time
Cut of Meat [pounds) (not preheated) Temperature (min. per pound)*
Beef
Rib Roast (cut-side-do,roll 4 to 8 325 ° 140 _ {rare) 25-30
160 ° (medium) 30-35
Rib Eyc Roast 4 to 6 325 ° 140 ° {rare) 25-30
i 60 ° (medium) 30-35
Loin Tenderloin Roast 2 to 3 400 ° 140 ° {rare) 20 25
Top Sirloin Roast 3 to 6 325 ° 140 ° {rare) 25-30
160 ° {medium} 30-35
Pork
Shoulder Blade Roast, Boneless 4 to 6
Shoulder Blade Roast 4 to 6
Loin Blade or Sirloin Roast 3 to 4
Ham, Half (fully cookcd) 5 to 7
Ham, Half (cook-before-eating} 5 to 7
325 ° 160 ° 35-45
325 ° 160 ° 30 40
325 ° 160 ° 35-45
325 ° 140 ° 25-35
275 ° 160 ° 35-45
Lamb
Shouldt_r Roast, Boneless
Leg. Whole
3-1/2 lo 5 325 ° 160°(medium) 35-40
170°(well) 40-45
5 to 7 325 ° 160°(medium) 30-35
170°{well) 35-40
Veal
Rib Roast 3 to 5 325 _' 170 `o 40-45
Shoulder, Boneless 4 to 6 325 ° 170 _ 40-45
Poultry
Turkey, unsluffed** 12 to 16 325 _ 180 °- 185 _' 18 20
16 to 20 325 ° 180 ° 185 ° !6-18
20 to 24 325 _ 180 ° - 185 ° 14 16
Turkey, Breast 3 to 8 325 ° 180 ° 30-40
Chicken, Fryer 2 1/2to3-1/2 375 ° 185 ° 20 24
Chicken, Roaster 4 to 6 375 ° 185 ° 20-25
* Cooking times are approximate and may vary depending on the shape of the roast.
_* Stuffed turkeys take longer to cook: refer to cookbooks for approximate time.
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