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Roastingis cookingbydry heat.
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Tendermeat or poultry can
be
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roasteduilcoveredin youroven.
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%$A,Roastingtemperatures, which
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“=~@shouldbe low and steady,keep
.
spatteringto a minimum. When
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roasting,it is not necessaryto sear,
baste, cover,or add waterto your
meat. Roastingis easy,just follow
these steps:
Step 1. Positionovenshelfat
Step 2: Check weightof roast.
Place meat fat-side-upor poultry
breast-side-upon roastingrack in a
shallowpan. The meltingfiatwill
bastethe meat. Selecta pan as
closeto the sizeofmeatas possible.
(Broilerpan with rack is a good
pan for this.)
Step 3: firn OVEN SET to BAKE
and OVENTEMP to desired
temperature. Checkthe Roasting
sec;nd from bottomposition (B)
Gu;de for temperaturesand -
for small size roast (3 to 5 lbs.) and approximatecookingtimes.
at bottomposition (A) for larger
roasts.
Step 4: Mostmeatscontinueto
cook slightlywhilestandingafter
beingremovedfrom theoven.For
rare or mediuminternaldoneness,
youmaywish to removemeat from
the ovenjust beforeit is doneif it is
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to stand 10to 20 minuteswhileyou
makegravyor attendto otherfoods.
If no s~nding is planned,cook
meat to suggestedtemperature.
mozen
Roasts
Frozen roastsofbeef, pork,
lamb, etc., canbe startedwithout
thawing,but allow 15to 25 minutes
per poundadditionaltime (15
minutesper pound for roastsunder
5 pounds, more time for larger
roasts).
Thaw most frozenpoultry before
roastingto ensure evendoneness.
Some commercialfrozenpoultry
can be cookedsuccessfullywithout
thawing.Followdirectionsgiven
on packer’slabel.
Oven
Approxin]ateRoastingTime
Internal
Type
Temperature
Doneness in Minutesper Pound
Temperature“F
Meat
3
tO5-lbs.
6 to8-lbs.
Tendercuts; rib, highquality
325° Rare: 24-30
18-22
130°-1400
sirloin tip, rump or top round*
Medium:
30-35
22-25
150°-1600
WellDone:
35-45
28-33
170°-1850
Lamb legor bone-inshoulder*
325° Rare:
21-25
20-23 130°-1400
Medium:
25-30
24-28
150°-1600
WellDone: 30-35
28-33 170°-1850
Vealshoulder,leg or loin+
325°
WellDone: 35-45
30-40
170°-1800
Porkloin. ribor shoulder*
325°
WellDone: 35-45
30-40
170°-180°
‘I~nI,
pre-cooked
325°
ToWarm: 17-20minutesper lb. (anyweight)
115°-1250
Under 10]bs.
10to 15-lbs.
-iam,raw
325” WellDone:
27-35
24-27
170°
‘Forboneless rolledroasts over6-inches
hick, add5 [o 10minu[cspcr lb. totimes
ivenabove.
Poultry
3 to 5-!bs. Over5 Ibs.
chicken or Duck
325°
WellDone:
35-40
30-35
185°-1900
~hickenpicccs
375° WellDone: 30-35
185°-1900
10to 15-lbs.
rurkcy
Over15lbs.
Inthigh:
325° WellDone: 18-23
15-20
18s0-1900
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