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Roasting
Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting
temperatures,
which
should be low and steady, keep
spattering to a nfininmm. When
roasting, it is not necessary to
seal, baste, cover or add water
to your meat.
Roasting is really a baking
procedure used for meats. Therefore,
oven controls are set to BAKE or
TIME BAKE. (You may heal a
slight clicking sound, indicating the
oven is working properly. ) Roasting
is easy; just follow these steps:
Step 1: Check weight of meat, and
place, fat side up, on roasting rack
in a shallow pan. (Broiler pan with
rack is a good pan [br this. ) Line
broiler pan with aluminunl foil when
using pan for marinating,
cooking
with fruits, cooking heavily cured
meats, or for basting food during
cooking. Avoid spilling these
materials on oven liner or door.
Step 2: Place in oven on shelf in
A or B position. No preheating is
necessary.
Step 3: Turn OVEN SET to BAKE.
Touch OVEN TEMP button and
turn ADJ. TIME-TEMP.
to 325"F.
Small poultry may be cooked at
375°R for best browning.
Step 4: Most meats contilme to
cook slightly while standing, after
being removed from the oven. For
rare or medium internal doneness,
if meat is to stand t0 to 20 minutes
while making gravy, or for easier
calving, you may wish to remove
meat from oven when internal
temperature is 5 to 10°E below
temperature
suggested in guide.
If no standing is plalmed, cook
meat to suggested temperature
in
guide on opposite page.
NOTE: You may wish to use TIME
BAKE, as described on page 16, to
turn oven on and off automatically.
Remember
that food will contintle
to cook in the hot oven and therefore
should be removed when the desired
internal temperature
has been
leached.
Questions
and Answers
Q. Is it necessary to check for
doneness with a meat thermometer?
A. Checking
the finished internal
temperature
at the completion
of
cooking time is recommended.
Temperatures are shown in Roasting
Guide on opposite page. For roasts
over 8 lbs., cooked at 300"F. with
reduced time, check with thermometer
at half-hour intervals after half the
time has passed.
Q. Why is my roast crumbling
when I try to carve it?
A. Roasts are easier to slice if
allowed to cool 10 to 20 minutes
after removing
from oven. Be sure
to cut across the grain of the meat.
Q. Do I need to preheat
my
oven each time I cook a roast
or poultry?
A. It is rarely necessary
to preheat
your oven, only for velT small
roasts, which cook a short length
of time.
Q. When
buying a roast,
are
there any special tips that would
help me cook it more evenly?
A. Yes. Buy a roast as even in
thickness as possible, or buy rolled
roasts.
Q. Can I seal the sides of my foil
"tent"
when
roasting
a turkey?
A. Sealing the foil will steam the
meat. Leaving it unsealed allows the
air to circulate and brown the meat.
For Frozen
Roasts
• Frozen roasts of beet, pork, lamb,
etc., can be started without thawing,
but allow l0 to 25 minutes per pound
additional time (10 minutes per
pound for roasts under 5 pounds,
more time for larger roasts).
• Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial
flozen poultry
can be cooked successflflly without
thawing. Follow directions given
on packer's label.
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