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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 below 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 easy, just follow
these steps:
Step 1:
Position oven shelf at
second from bottom position (B)
for small size roast (3 to 5
lbs.) and
at bottom position (A) for larger
roasts.
Roasting Guide
‘NW
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, pre-cooked
*For boneless rolled roasts over 6-inches
thick, add 5 to 10 minutes per lb. to
times
given above.
multry
Chicken or Duck
Chicken pieces
‘Ihrkey
Step 2:
Check weight of roast.
Place meat fat-side-up or poultry
breast-side-up on roasting rack in a
shallow pan. The melting fat will
baste the meat. Select a pan as close
to the size of the meat as possible.
(Broiler pan with rack is a good
pan for this.)
Step
3:
Push BAKE
button and
tu&
SET knob until desired
temperature is displayed. Check the
Roasting Guide for temperatures and
approximate cooking times.
Oven
Temperature
325”
325°
325°
325”
325”
325°
350”
325”
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well
Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well
Done:
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
100F.; to
compensate for temperature
rise, if desired, remove roast from
oven when internal temperature is
5° to 10”F. less than temperature
shown on Roasting Guide.
Frozen Roasts
Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 15 to 25 minutes
additional time per pound (15
minutes additional time 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 packer’s label.
I
Approximate
Roastingllme
Internal
in Minutea
wr
Rnrnd
Temperature “F
3 to
5-lbs.
6 to
S-lbs.
24-33
18-22
35-39
22-29
4045
30-35
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
3040
17-20 minutes per lb. (any weight)
130°-1400
150”-160°
170°-1850
130”-140°
150”-160°
170°-1850
170°-1800
170”-180°
115”-125°
3
to
5-lba.
Over
5
Ibs.
35-40
30-35
35-40
10 to
l%lbs.
Over
151bs.
18-25
15-20
185°-190”
185°-1900
In thigh:
185°-1900
14