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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
minimum. When
roasting, it is not necessary to sear,
baste, cover or
add
water
to your
meat.
Roasting
is
really
a
baking
procedure used
for
meats.
Therefore, oven controls are set to
BAKE.
(YoLI may hear
a
slight
clicking sound, indicating the oven
is working properly. ) Roasting is
easy; just
fo]]ow
these steps:
—–----) /-
Step 1: Check weight of meat, and
place,
fat
side Lip,
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
1 iner or door.
Step 2: Place meat in oven on
shelf
in either A or B position. No
preheating is necessary.
Step 3: Turn OVEN SET to BAKE
and OVEN TEMP to
325”F.
Small
poultry may be cooked
at
375°F.
for
best browning.
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.
Step 4: Most meats continue to
cook slightly while standing, after
being removed from the oven.
Standing time recommended for
roasts is 10 to 20 minutes. This
allows roasts to firm up and makes
them easier to carve. Internal
Q. Why is my roast crumbling
temperature will rise about 5° to
when I try to carve it?
10”F. If you wish to compensate
for temperature increase, remove
the roast from the oven (at 5° to
10”F. less than temperature in the
guide).
NOTE: You may wish to use
TIME BAKE, as described in the
Baking section, to turn oven on
and off automatically y.
Remember that food will continue
to cook in the hot oven and
therefore should be removed when
the desired internal temperature
has been reached.
For Frozen Roasts
. Frozen roasts of beef, pork,
]amb,
etc., can be started without
thawing, but allow 10 to
25
minutes per pound additional time
(10 minutes per pound for roasts
under 5 pounds, allow more time
per pound for larger roasts).
Q
Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on packer’s label.
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 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 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.
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