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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 really a baking
Step 4: Most meats continue to
procedure used for meats. Therefore,
cook slightly while standing, after
oven controls are set to BAKE. (You
being
removed from the oven.
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: Place in oven on shelf in
A or B position. No preheating is
necessary.
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on packer’s label.
Stan~ing
time recommended for
roasts is 10 to 20 minutes to allow
roast to firm up and make it easier to
carve. Internal temperature will rise
about 5° to 10”F.; to compensate for
temperature rise, if desired, remove
roast from oven at 5° to 10”F. less
than temperature in guide on page 14.
N~E:
You may wish to use TIME
BAKE, as described on page 10, 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.
For Frozen
Roas@
. 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
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Questions & 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 on Roasting
Guide on page 14. For roasts over 8
pounds, 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
1
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.
12
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