Maytag CRG8200B Manual page 15

Roasting
Place the meat fat-side-up on a rack in a shallow
roasting pan. Placing the meat on a rack holds it
Boasting is the method for cooking large, tender out of the drippings, thus allowing better heat
cuts of meat uncovered, without adding circulation for even cooking. As the fat on top of
moisture, the roast melts, the meat is basted naturally;
General Tips
eliminating the need for additional basting.
Most meats are roasted at 325°F. It is not The cooking time is determined by the weight of
necessary to preheat the oven. Place the roasting the meat and the desired doneness. For more
pan on a rack which has been placed in either of accurate results, use a meat thermometer. Insert
the two lowest rack positions, it so the tip is in the center of the thickest part of
the meat. It should not touch fat or bone.
Use tender cuts of meat weighing three pounds
or more. Some good choices are: beef rib, Remove the roast from the oven when the
thermometer registers approximately 5°F below
ribeye, top round, high quality tip and rump
roast, pork leg and loin roast, veal and lamb leg, the doneness wanted. As the meat stands, the
shoulder roast and cured and smoked hams. temperature will rise.
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)
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 down) 4 to 8 325 ° 140 ° (rare) 25-30
160 ° (medium) 30-35
Rib Eye Roast 4 to 6 325 ° 140 ° (rare) 25-30
160 ° (medium) 30-35
Loin Tenderloin Roast 2 to 3 400 ° 140 ° (rare) 20-25
Top Sirloin Roast 3 to 6 325 ° 140 ° (rare) 2,5 30
160 ° (medium) 30-35
Pork
Shoulder Blade Roast, Boneless 4 to 6 325 ° 160 ° 35-45
Shoulder Blade Roast 4 to 6 325 ° 160 ° 30-40
Loin Blade or Sirloin Roast 3 to 4 325 ° 160 ° 35-45
Ham, Half (fully cooked) 5 to 7 325 ° 140 ° 25-35
Ham, Half (cook-before-eating) 5 to 7 275 ° 160 ° 35- 45
Lamb
Shoulder Roast, Boneless 3-1/2 to 5 325 ° 160 ° (medium) 35-40
170 ° (well) 40-45
Leg, Whole 5 to 7 325 ° 160 ° (medium) 30-35
170 ° (well) 35-40
Veal
Rib Roast 3 to 5 325 ° 170 ° 40-45
Shoulder, Boneless 4 to 6 325° 170 ° 40- 45
Poultry
Turkey, unstuffed °° 12 to 16 325 ° 180°-185 ° 18-20
16 to 20 325 ° 180°-185 ° 16-18
20 to 24 325 ° 180°-185 ° 14-16
Turkey, Breast 3 to 8 325 ° 180 ° 30- 40
Chicken, Fryer 2-1/2 to 3-1/2 375 ° 185 ° 20-24
Chicken, Roaster 4 to 6 375 ° 185 ° 20-25
°Times are approximate and may vary depending on the type of range used.
**Stuffed turkeys take longer to cook; refer to cookbooks for approximate time.
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