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Roasting - Maytag CWE9000CDE Owner's Manual

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Roasting
Roasting is the method
_br 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 ]neat weighing
three pounds
or more. Some good choices are: beef rib,
ribeye, top round, high quality tip mid rump
roast, pork leg and loin roast, veal and lamb leg,
shoulder
roast and cured and smoked
hams.
Season meat, if desired,
either before or after
roasting.
Rub into the surface of the roast if
added before cooking.
Roasting
Chart
(Thawed
Meats
Only)
Place the meat M-side-up
on a rack in a shallow
roasting pan. Placing the meat on a rack holds it
out of the drippings,
thus allowing better
heat
circulation
for even cooking. As the fat on top of
the roast melts, the meat is basted
naturall);
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 pai_ of
the meat. It should not touch fat or bone,
Remove the roast from the oven when the
thermometer
registers
approximately
5°F below
the aloneness wanted.
As the meat stands, the
temperature
will rise.
::NOTEi
For m0re information
on Cooking meat [
and pouI[ry, _ntact
_e
USDA Meat and :
I
ii POult_-Hoflineat
L8002535'4555.
: : i I
Approximate
Oven
Approximate
Weight
Temperature
in °F
Internal
Roasting
Tune
Cut of Meat
(pounds)
(not preheated)
Temperature
(rain. per pound)
°
Beef
Rib Roast (cut side down)
4 to 8
325 °
140 ° (rare)
25-30
t60 _ (medium)
30-35
Rib Eye Roast
4 to 6
325 °
140 ° (rare)
2,5-30
160 ° (medium)
30-35
Loin Tenderloin
Roast
2 to 3
400 °
140 ° (rare)
20-25
Top Sirloin
Roast
3 to 6
325 °
I40 ° (rare)
25-30
160 ° (medium)
30-35
Pork
Shoulder
BIade Roast, Boneless
Shoulder Blade Roast
Loin Blade or Sirloin Roast
Ham, Half (fully cooked)
Ham, Ita]f (cook-before-eating)
Lamb
Shoulder Roast, Boneless
Leg, Whole
4 to 6
325 °
16&
35- 45
4 to 6
325 °
] 60 °
30-40
3 to 4
325 °
160 °
35-45
5 to 7
325 °
140 °
25-35
5 to 7
275 °
160 °
35-45
3-1/2 to 5
5to7
Veal
Rib Roast
Shoulder, Boneless
Poultr T
Turkey, unstuffed _°
12 to 16
16 to 20
20 to 24
Turke); Breast
3 to 8
Chicken, Fryer
2-1/2 to 3-1/2
Chicken, Boaster
4 to 6
325 °
160 ° (medium)
35-40
170° (well)
40-45
325 °
160° (medium)
30-35
170 ° (well)
35-40
3 to 5
325 °
i70 °
40-45
4 to 6
325 °
170 °
40-45
325 °
180%185 °
18-20
325 °
180°-185 °
16-18
325 °
180°-185 °
14-16
325 °
180 °
30-40
375 °
185 °
20-24
375 °
1.85°
20-25
°Times are approximate and may vary depending on the type of wall oven used,
**Stuffed turkeys take longer to cook; refer to cookbooks for approximate time.
PAGE 10

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