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Roasting
Roasting is cookingbydryheat.
Tendermeator poultrycanbe
roasteduncovered inyouroven.
Roasting temperatures, w hich
shouldbelowandsteady, k eep
spatteringtoa minimum.When
roasting,it isnotnecessaryto
sear,baste,coveror addwater
toyourmeat.
Roastingisreallyabaking
procedure usedformeats.Therefore,
ovencontrolsaresetto BAKEor
TIMEBAKE.(Youmayheara
slightclickingsound,indicating the
ovenis workingproperly.)Roasting
iseasy;just followthesesteps:
Step 1:Checkweightofmeat,and
place,fatsideup,onroastingrack
in a shallowpan. (Broilerpanwith
rackis a goodpanforthis.)Line
broilerpanwithdurninumfoilwhen
usingpan formarinating, c ooking
withfruits,cookingheavilycured
meats,or forbastingfoodduring
cooking.Avoidspillingthese
materialson ovenlineror door.
Step2: Placein ovenon shelfin
Aor Bposition.Nopreheatingis
necessary.
Step 4: Mostmeatscontinueto
cookslightlywhilestanding, a fter
beingremoved fromtheoven.For
rareor mediuminternaldoneness,
if meatisto stand10to20minutes
whilemakinggravy,or foreasier
carving,youmaywishto remove
meatfromovenwheninternal
temperature is5 to 10"F. b elow
temperaturesuggested in guide.
If nostandingisplanned,cook
meatto suggested temperature in
guideonoppositepage.
N~E: Youmaywishto useTIME
BAKE,asdescribedonpage16,to
turnovenonandoffautomatically.
Rememberthatfoodwillcontinue
tocookinthehotovenandtherefore
shoddberemoved whenthedesired
internaltemperature hasbeen
reached.
ForRozen Roasb
*Frozen
roastsofbeef,pork,
lamb,etc., canbe startedwithout
thawing, b utallow10to25minutes
perpoundadditional t ime(10
minutesper poundforroastsunder
5 pounds,moretimeforlarger
roasts).
~Thawmostfrozenpoultrybefore
roastingto ensureevendoneness.
Somecommercial f rozenpoultry
canbecookedsuccessfully without
thawing.Followdirectionsgiven
onpacker'slabel.
QuestiomandAmwers
Q. k
it
necessarytocheck for
donenmwithameatthermometer?
A. Checkingthe finishedinternal
temperatureat thecompletionof
cookingtime is recommended.
Temperatures a reshownin Roasting
Guideon oppositepage.For roasts
over8 lbs., cookedat 300"F. w ith
tiuced time,checkwiththermometer
at half-hourintervalsafterhalfthe
timehas passed.
Q.Whyis myroastcrumbling
whenI try to carveit?
A. Roastsare easierto sliceif
allowedto cool 10to 20 minutes
afterremovingfromoven.Be sure
to cut acrossthegrainofthe meat.
Q.Do I needto preheatmy
oveneachtimeI cooka roast
or poultry?
A. It is rarely necessaryto preheat
..
@
youroven,onlyfor very small
roasts, whichcooka shortlength
of time.
—
Q. Whenbuyinga roast,are
thereanyspecialtips thatwould
help me cookit moreevenly?
A. Yes.Buya roastas evenin
thicknessas possible,or buy rolled
roasts.
Q. CanI seal the sidesof myfoil
"tent" when roastinga turkey?
A. Sealingthe foilwill steamthe
meat.Leavingit unsealedallowsthe
air to circulateandbrownthe meat.
Step3: T'urn OVENSETtoBA~
andOVENTEMPto325"F. S mall
poultrymaybecookedat 375°F.
forbestbrowning.
—
18
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