Roasting - Maytag CRE9900ACB Owner's Manual

Roasting
Roasting is the method l[br cooking large, tender
cuts of meat uncovered, without adding
moisture.
General Tips
Most meats are roasted at 325°F. It is not
neeessal T 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 three pounds
or more. Some good choices are: beef rib,
ribeye, top round, high quoit T tip and romp
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 eooking.
Roasting Chart (Thawed Meats Only)
Place the meat fat-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 natura]ly;
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 fiat or bone.
Remove the roast from the oven when the
thermometer registers approximately 5°F below
the doneness wanted. As the meat stands, the
temperature will rise.
:i
NOTE: For more information on cooking meat
and potfltry, contact the USDA Meat and
Poultry Hotline at 1-800-535-4555,
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 dog,m) 4 to 8 325 _ 140 ° (rare) 25-30
160 ° (medium) 30-35
Rib Eye Roast 4 to 6 325 ° 140 ° (rare) 25-30
i60 ° (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 ° (medimn) 30-35
Pork
Shoulder Blade Roast, Boneless
Shoulder Blade Boast
Loin Blade or Sirloin Roast
Ham, Half (fully cooked)
Ham, HaIf (cook-before-eating)
Lamb
Shoulder Itoast, Boneless 3-1/2 to 5 325 ° i60 ° (medium) 35-40
170 ° (well) 40-45
Leg, Whole 5 to 7 325 ° 160 ° (medium) 30-35
170 ° (well) 35-40
Veal
Bib Boast 3 to 5 325 ° t 70 ° 40-45
Shoulder. Boneless 4 to 6 325 ° 170 ° 40-45
Poult D'
Turkey, unstnf}_d __ 12 to 16 3"25 ° 180°-185 ° 1.8-'20
16 to 20 325 ° I80%185 ° I6-18
20 to 24 325 ° 180°-185 ° 14-16
Turkey, Breast 3 to 8 325 ° 180 ° 30- 40
Chicken, Fwer 2-1/2. to 3-1/2 375 _' 185 ° 20-24
Chicken, Roaster 4 to 6 375 ° 185 ° '20-25
4 to 6 325 ° I60 ° 35-45
4 to 6 325 ° 160 ° 30-40
3 to 4 325 ° 160 ° 35-45
5 to 7 325 ° 140 ° 25-35
5 to 7 275 ° 160 ° 35-45
°Times are approximate and may vaD"depending on the _3?e of range used.
°%turfed turkeys take longer to cook; refer to cookbooks tbr approximate time.
PAGE 14