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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 or TIME BAKE. (You may
hear 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 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: Position in oven on shelf
in A or B position. No preheating
is necessary.
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
temperature will rise about 5° to
10”F.;to compensate for
temperature rise, if desired,
remove roast from oven sooner (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 of this book, to turn oven
on and off automatically.
Remember that food will continue
to cook in the hot oven and
therefore should be removed when
the desired internal temperature
has been reached.
Frozen Roasts
s
Frozen roasts of beef, pork, lamb,
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, more time for
larger roasts).
● Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on package label.
Questions and Answers
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Q. Is it necessmy 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 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.
Step 3: Turn OVEN SET to BAKE
and OVEN TEMP to 325”F. Small
poultry may be cooked at 375”F.
for best browning.
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