Download Print this page

Roasting - Maytag CRE9800 User Manual

Hide thumbs

Advertisement

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.
PAGE 15

Hide quick links:

Advertisement

loading

  Also See for Maytag CRE9800

  Related Manuals for Maytag CRE9800

This manual is also suitable for:

Cre9600Cfe9000Che9800