Sears 73321, 73328, 73318, 73311 manual Roasting, Frozen Roasts, Dual Shelf Cooking

Roasting

Roasting is cooking by dry heat. Tender meat or pout- try 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 nec- essary to sear, baste or add water to your meat.

The oven has a special

low shelf support (R) just above the oven bottom.

Use it when extra cooking

space is needed; for example, when roasting a large turkey.

Roasting is easy, just fol- low these steps:

Step 1: Position oven shelf on shelf support B for small roasts (3 to 5 pounds) and on shelf sup- port A for larger roasts.

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 stze

of the meat as possible. (Broiler pan with rack is a good pan for this.)

Step 3: Turn OVEN SET knob to BAKE or TIME

BAKE and OVEN TEMP knob to desired tempera- tureo Check the Roasting Guide for temperatures

and approximate cooking times..

Step 4: Most meats continue to cook slightly while

standing after being removed from the oven.

Recommended standing time 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°R If you wish to compensate for tem- perature rise, remove the roast from the oven when its internal temperature is 5 ° to 10°E less than tempera- ture shown in the Roasting Guide.

Frozen Roasts

Frozen roasts of beef, pork, lamb, etco, can be roasted without thawing, but allow 15 to 25 minutes additional time per pound (allow 15 minutes additional time per pound for roasts under 5 pounds; allow more time per pound for larger roasts).

Thaw most frozen poultry before roasting to ensure even doneness, Some commercial frozen poultry can be cooked successfully without thawing_ Follow direc- tions given on packer's label.

Dual Shelf Cooking

This allows more than one food to be cooked at the same timer For example: While roasting a 20-lb.. turkey at position R, a second shelf may be positioned on shelf support D so that scalloped potatoes can be cooked at the same time.. Calculate the total cooking

time that will enable both dishes to complete cooking at the same time. Allow 15 to 20 minutes of additional

cooktime for the potatoes°

		Oven			Approximate Roasting Time
Type		Temperature		Doneness	in Minutes per Pound
Meat					3 to 5 Ibs.	6 to 8 tbs°
Tender cuts; rib, high quality sirloin tip,		325	°	Rare:	24-35	18-25
rump or top round*				Medium:	35_39	25-31
				Well Done:	39-45	31-33
Lamb leg or bone-in shoulder*		325	=	Rare:	21-25	20-23
				Medium:	25-30	24-28
				Well Done:	30-35	28-33
Veal shoulder, leg or loin"		325	°	Well Done:	3545	30-40
Pork loin,	rib or shoulder*	325	°	Well Done:	35-45	30-40
Ham, precooked		325	=	To Warm:	18-23 minutes	per pound (any weight)
*For boneless rolled roasts over 6 inches thick, add 5 to t0 minutes per pound to times given above,
Poultry					3to 51bs.	Over	5 Ibs.
Chicken	or Duck	325	°	Well Done:	35-40	30-35
Chicken	pieces	350	°	Well Done:	35-40
					10 to 15 Ibs..	Over	15 lbs.
Turkey		325	°	Welt Done:	16-22	12-19

Internal

Temperature °F

130=-140 _ 150o-t60 ° 170%185 ° 130_140 _ 150_t60 _ 170o-185 ° 170_t80 ° 170_180 ° 115°-125 °

185°-190" 185°-190 ° In thigh: 185°d 90 °

24