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ROASTING
Roasting is dry heat cooking (as opposed to boiling, for
example) It is suggested for poultry and tender cuts of
beef, lamb, pork and veal Always place the meat with
the fat side up for self.basting
OVEN ROASTING TIPS
RACK ARRANGEMENT _ Before fixing your meat, ar-
range the oven racks
ROASTING PAN w Use a shallow, open pan with the
meat on a rack that fits the size of the roast. A pan
that's too small will allow your roast to drip over the
edge. Too large a pan results in more oven spatter. You
can cut down spatter by lining the bottom of the
roasting pan with lightly crushed aluminum foil
ROASTING WITH FOIL -- A foil "tent" can be used to
stow surface browning. This is good on a large turkey
Place tent-shaped foil loosely over the meat This
alIows oven air to move around under foil Sealing the
foit will tend to steam the meat
OVEN TEMPERATURE -- For the best flavor and
tenderness, see the chart for suggested oven temper.
tures
MEAT THERMOMETER -- An accurate meat ther-
mometer tells when your meat is roasted the way you
like it Put thermometer into the center of the largest
muscle of meat or in the inner thigh or breast of poultry
For a correct temperature reading, the tip of the ther.
mometer should not touch fat layers, bone or gristle
FOIL ROASTING TENT
MEAT THERMOMETER
JUDGING DONENESS _ To get a correct reading when
using a meat thermometer move it up and down t/2'" or
so (see illust.). Roasts will be easier to carve if you let
them set for 10 to 20 minutes after removing from oven
For standing roasts, remove from the oven when the
thermometer registers 5 ° to 10° tower that the preferred
aloneness as meat wilt continue to cook afte_ removal
Kind of Meat
BEEF
standing rib
rolted rump
sirloin tip
VEAL
leg
roiled shoulder
PORK, FRESH
picnic shoulder
leg
PORK, SMOKED
Ham, to cook before
eating * whole
HAM
fully cooked
Canadian bacon
LAMB leg
POULTRY
chicken
Cornish hen
duck
turkey
ROASTING CHART
Approx.
Weight
(Jbs_)
6-8
4-6
3,/_.- 4
Oven
Temperature
(degrees F,_)
325
325
325
Internal
Temperature
(degrees F.)
140 (rare). 160 (reed). 170 (weil)
140 (rare). 160 (reed), 170 (well)
140 (rareL 160 (reed) 170 (well)
5-8
4-6
5-8
7-10
10- 14
5-7
2-4
5-8
2Y2- 3Y2
1
5-6
6-8
325
325
350
350
325
325
325
325
350_375
350
350
325
170
170
170
170
160
140
t60
175- 180
180-t85
180-185
180-185
t80-185
Suggested
Cooking
Time Per Lb.
(minutes)
(rare to well)
23-35
25-30
35-40
25-35
40-45
30-35
25-30
18- 20
18-24
35-40
35-40
30-35
45-60
20-25
20-25
t6