Download Print this page

Roasting - Maytag CRE9900ACB Owner's Manual

Hide thumbs

Advertisement

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

Advertisement

loading

  Also See for Maytag CRE9900ACB

  Related Manuals for Maytag CRE9900ACB

This manual is also suitable for:

Cre9900ace