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seeRoasting chart on BxJqe 21,
Roasting is cooking by dry heat. Tender meat or
Roasting is really a baking procedure used for
poultry can be, roasted uncovered in your oven.
meats. Therefore, oven controls are set to BAKE.
Roasting temperatures, which should be low and
(You may hear a slight clicking noise to indicate the
steady, keep spattering to a minimum. When
oven is working properly. ) Roasting is easy, just
roasting, it is not necessary to sear, baste, cover, or
follow these steps:
add water to your meat,
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 for this. ) Line
broiler pan with aluminum 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: Piace in oven on shelf in A
or B position.
No preheating is
necessary.
Step’s: Turn OVEN SET to
BAKE
and OVEN TEMP to 325°. Small
poultry may be cooked at 375° for
temperature is 5-10° F below tem-
perature suggested on chart, If no
standing is planned, cook meat to
suggested temperature on chart
on page 21.
NOTE: You may wish to use TIME
BAKE as described on preceding
page to turn oven on and off
automaticallyy,
best browning,
For Frozen
Step 4: Most meats continue to
cook slightly while standing after
being removed from the oven. For
rare or medium internal doneness,
if meat is to stand 10-20 minutes
while making gravy or for easier
carving, you may wish to remove
meat from oven when internal
Frozen roasts of beef, pork,
lamb, etc., can bestarted without
thawing, but allow 10-25 min-
utes per pound additional time
(10 min. per pound for roasts
under 5 pounds, more time for
larger roasts),
Thaw most frozen poultry before
roasting to ensure even done-
ness. Some commercial frozen
poultry can be cooked success-
fully without thawing, Follow di-
rections given on packer’s label,
.,
imd Answers
Q. Is it necessary to check for
donerless with a meat thermometer?
A. Checking the finished internal
temperature at the completion of
cooking time is recommended.
Temperatures are shown on Roast-
ing Chart on page 21, For roasts
over 8 Ibs., cooked at 300° with
reduced
time, check with ther-
mometer at half-hour intervals
after 1/2of time has passed
G. 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 1need to preheat my oven
each time I cook a roast or
poultry?
A. Itis rarely necessary to preheat
your oven, only for very 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 ;S 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,
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