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USING YOUR OVEN
HOW TO ROAST
at 375°F to 400°F.
Frozen meat may be cooked in the
same way as fresh meat if the meat is
To set oven for roasting see page 7, #2.
Cooking time is determined by the
thawedfirst, lt isalso possible, however,
Roastingisthecookingoftendercutsof
weight of the meat and the desired
to cook meat from the frozen state. Fol-
meat with dry heat. No water is added
doneness. Use the chart given below as
low the same roasting instructions but
nor isthe cooking utensilcovered. Sear-
a guide in determining cooking times,
increase cooking time approximately 10
ing is unnecessary. If desired, season
For the most accurate results, use a
to 25 minutes per pound. When using
meat with salt and pepper,
meat thermometer. Insert the ther-
frozen packaged meat, follow package
mometersothetipisinthecenterofthe
directions. Frozen poultry should al-
Check weight of meat and place meat
thickest part of the meat and is not
ways be thawed before cooking except
fat-side-up on a rack in a shallow roast-
touching bone or fat.
when package directions recommend
cooking from the frozen state such as
ing pan.
Aftercooking, removemeatfromtheov-
for frozen turkey rolls. DO NOT
Placeovenrackinoneofthetwobottom
en and let stand 15 to 20 minutes for
REFREEZE MEATS THAT HAVE NOT
BEEN COOKED FIRST.
rack positions before oven is turned on.
easier carving. Rare or medium rare
Preheating is unnecessary for roasting
meatsshould be removed from the oven
meats,
when the internal temperature is5 to 10°
PORK
less than the final desired temperature
Pork should always be cooked to an in-
Most meats are roasted at 325°F except
since meat will continue to cook slightly
ternal temperature of 170° (well done)
tenderloin at 425°F and smaller poultry
while standing,
throughout.
ROASTING CHART
BEEF
6 to 8 Ibs.
140° (rare)
300-325°F
23 to 25 min/Ib.
Standing Rib
160° (medium)
27 to 30 rain/lb.
170° (well done)
32 to 35 min/Ib.
Rolled Rib
5 to 7 Ibs.
140° (rare)
300-325°F
32 min/Ib.
160° (medium)
38 min/Ib.
170° (well done)
48 min/Ib.
Tenderloin, Whole
4 to 6 Ibs.
140°F (rare)
425°F
40 to 60 minutes
(total time)
2 to 3 Ibs.
140°F (rare)
425°F
45 to 50 minutes
(total time)
Rolled Rump
4 to 6 Ibs.
150 - 170°F
325-350OF
25 to 30 min/Ib.
(high quality)
LAMB, LEG
5 to 9 Ibs.
160°F (medium)
325°F
25 to 30 min/Ib.
170 - 180°F (well)
30 to 35 min/Ib.
--8--
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