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Roasting
Misting iscookingbydry heat.
Tendermeator poultrycunbe
roasteduncoveredin youroven.
Roastingtemperatures,which
shouldbe Iowandsteady,keep
spa~tcringto a minimum. When
roasting,it isnotnecessarytosear.
bas{c.cover,or addwatertoyour
meat.Roastingiseasy.just follow
thesesteps:
Step L Positionovenshelfat
secondfrombottmnposition(B)
forsmallsizeroast(3to 5 lbs.)and
atbottomposition(A)for larger
roasts.
RoastingGuide
Step 2: Checkweigh{of roast.
Placemeatfiat-side-upor poultry
breast-side-upon roastingriickin a
shallowpan. Themeltingfatwill
* bastethe meat.Selecta panas
closetothesizeofmeatas possible.
(Broilerpanwithrackisa good
pan forthis.)
Step3: PushBAKEbuttonand
turn SETknobuntildesired
temperatureisdisplayed.Checkthe
RoastingGuidefortemperaturesand
approximatecookingtimes.
Step 4: Most
nlCtNs continueto
cookslightlywhiIest:mdingafter
~.. .
beingrcmow.i fromtheoven.For -Q-
rtircor mediuminternaldoneness,
youmaywishto removemeatfrom
theovenjust beforeit isdoneif it is
to
Stiil}d 10WI20 minuteswhileyou
makegravyor attendtootherfbods.
If nostandingisplanned,cook
meatto suggestedtemperature.
FrozenRoasts
Frozenroastsof beef,pork,
lamb,etc., can bestartedwithout
thawing,butallow15to25 minutes
per poundadditionaltime(15
minutesper poundfor roastsunder
5 pounds,moretimefor larger
roasts).
Thawmostfrozenpoultrybefore
roastingtoensureevendoneness.
Somecommercialfrozenpoultry
can becookedsuccessfullywithout
thawing.Followdirectionsgiven
on packer’slabel.
Oven
ApproximateRoastingTime Internal
TYW
Temperature
Doneness inMinutesperPound
.
Temperature‘F
Meat
3to5-lbs. 6to8-lbs.
Tendercuts;rib,highquality
325°
Rare: 24-33 i8-22 130°-1400
sirlointip,rumportopround*
Medium: 35-39 22-29 150°-160°
WellDone: 40-45 30-35
170°-185°
Lamblegorbone-inshoulder*
325°
Rare: 21-25 20-23
130°-140°
Medium: 25-30 24-28 150”-160°
WellDone:
30-35
28-33 170°-185°
Vealshoulder,legor loin* 325°
WellDone: 35-45 30-40
170°-180°
F%rkloin,riborshoulder*
325° WellDone: 35-45 30-40
170°-i80°
Ham,pre-cooked
325°
ToWarm: 17-20minutesperlb.(anyweight) 115°-1250
Under10Ibs. 10to15-lbs.
Ham,raw
325°
WellDone:
27-35
24-27
170°
*Forbonelessrolledroastsover6-inches
thick,add5to 10minutesperlb.totimes
givenabove.
l%ultry
3to5-lbs.
Over5lbs.
Chickenor Duck
325°
WellDone:
35-40 30-35 185°-190°
Chickenpieces
375°
WellDone:
30-35
185°-190°
10to15-lbs. Over15ibs. Inthigh:
Turkey
325°
WellDone: 18-25
15-20 185°-190°
14