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Roasting is cooking
by dry heat.
Tendel
meat
or poultrycan be
roasteduncoveredin youroven.
Roastingtemperatures, w hich
shouldbe low and steady,keep
spatteringto a minimum.When
roasting,it is not necessaryto sear,
baste,coveror add waterto your
meat.
Roastingis reallya baking
procedureused for meats.
Therefore,ovencontrolsare set to
BAKE.(Youmay hear a slight
clickingsound,indicatingthe oven
is workingproperly.)Roastingis
easy;just followthesesteps:
Step 1: Checkweightof meat,and
place,fat side up, on roastingrack
in a shallowpan. (Broilerpan with
rackis a goodpan for this.)Line
broilerpan with aluminumfoil
whenusingpan for marinating,
cookingwith fruits,cooking
heavilycuredmeats,or for basting
foodduringcooking.Avoid
spillingthesematerialson oven
lineror door.
Step 2: Placemeatin oven on
shelfin eitherA or B position.No
preheatingis necessary.
Step 4: Mostmeats continueto
cookslightlywhilestanding,after
beingremovedfrom the oven.
Standingtimerecommendedfor
roastsis 10to 20 minutes.This
allowsroaststo firm up andmakes
themeasierto carve.ktemal
temperaturewill rise about5° to
10"F.If you wish to compensate
for temperatureincrease,remove
the roast from the oven(at 5° to
10°F.less than temperaturein the
guide).
NOTE:Youmay vtishto use
TIMEBAKE,as describedin the
Bakingsection,to turn ovenon
and off automatically.
Rememberthat food will continue
to cook in the hot ovenand
thereforeshouldbe removedwhen
the desiredinternaltemperature
has been reached.
For Frozen Roasb
o
Frozenroasts of beef,pork,
lamb,etc., can be startedwithout
thawing,but allow 10to 25
minutesper pound additionaltime
(10 minutesper poundfor roasts
under5 pounds,allowmore time
per poundfor largerroasts).
~Thawmost frozen poultrybefore
roastingto ensureeven doneness.
Somecommercialfrozenpoultry
can be cookedsuccessfullywithout
thawing.Followdirectionsgiven
on packer'slabel.
Questions
and
~~SW~~S
Q.
Is it necessary
to
check
for
d oneness
with a meat
thermometer?
A. Checkingthe finishedinternal
temperatureat the completionof
cookingtime is recommended.
Temperaturesare shownin
RoastingGuideon oppositepage.
For roasts over 8 lbs., cookedat
300"F.with reducedtime, check
with thermometerat half-hour
intervalsafterhalf the time has
passed.
Q. Whyis my roastcrumbling
when I try to carveit?
A. Roastsare easierto sliceif
allowedto cool 10to 20 minutes
after removingfrom oven.Be sure
to cut acrossthe grain of the meat.
Q. Do 1 need to preheatmy oven
each time I cooka roastor
poultry?
A. It
is
rarely necessaryto preheat
your oven,only for very small
roasts, whichcook a shortlength
of time.
Q. When buyinga roast,are
there any specialtips that would
help me cookit moreevenly?
A. Yes.Buy a roast as even in
thicknessas possible,or buy rolled
roasts.
Q.
Can I seaIthe sides of my foil
"tent'> when roastinga turkey?
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A. Sealingthe foil will steamthe
meat. Leavingit unsealedallows
the air to circulateand brown the
meat.
Step 3: TurnOVENSET to BAKE
andOWN TEMPto 325"F.Small
poultrymay be cookedat 375"F.
for bestbrowning.
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