Maytag CWG3600, CWG4100, CWG3100 manual General Tips, Roasting Chart Thawed Meats Only

Roasting

Roasting is the method for cooking large,

tender Cuts of meat uncovered, without adding moisture,

General Tips

Most meats are roasted at 325°F. It is not

necessary to preheat the oven. Place the

ro_ting pare on a rack which has been placed in either of the two lowest rack positions.

Use tender cuts of meat weighing three

pounds or more. Some good choices arc: beef rlb. rib eye_ top round, high quality tip trod

rump roast, pork loin roast, veal _d lamb leg,

shoulder roast and cured or smoked hams.

Season meat. ff desired, either before or after

roasting, Rub hlto the sttrface of the roast if added before cooking.

Place the meat fat-side-up on a rack in a

shallow roastin_ pml. Placing the meat on a

rack holds it out of the drippings, thus

allowing better heat eirculatlon for even cooking, A_ tile fat on top of the roast melts.

the

meat

is

hasted

naturally,

elhninatlng

file

need

for additional

basting.

The

cooking

time

is

determined

by

the

weight

of the

meat

and

the

desired

doneness.

For

more

accurate

resuks,

use

a

meat

thermometer.

Insert

it

so

tile

tip

is

in

the

center

of

the

thickest

part

of

ihe

meat.

It

should not touch fat or bone.

Remove the roast from Ihe oven when the

thermometer

registers

approximately

5_F

below

the

doneness

wanted.

As

the

meat

stmlds,

the

iemperature

_lll

rtseo

NOTE: For marc iifformation on choking

meal and poulfry, contact the USDA Meat and Poultry Hotline at

1-800-535-4555,

]

l

Roasting Chart (Thawed Meats Only)

App xt=ate

ave=

App o=Ua tc

We_t

_mperature

In "1_

lfl_

Ro_

Thne

_ds

{not preheated}

Temperattu_

(_=;

per _d)'

Beef

RILl Roast

Icut-slde-doven}

4 _o 8

325 a

140 _ (rarel

25-30

160° imedtum)

30-35

Rib

Eye

Roast

4

In

6

3250

140 _ _rare]

25-30

! G0 _ Iinedlllm)

30-35

Loin

Tenderloin

Roast

2

to

3

400 _

140 _ (tart-}

20-25

Top

Sirloin

Roast

3

In

6

325 _

140 _ Irate]

25-30

160 _ fmedluml

30-35

Pork

Shoulder

Blade

Roast, Boneless

4

to

6

325

_

160 °

35-45

Shoulder

Blade

Roast

4

to

6

325

_

160 _

30-40

Lore Blade or Slrlolf] Roast

3

to

4

325

_

160 °

35-45

Harm Half(fuLly

cooked}

5

to

7

325

_

140 _

26-35

Ham. Half (cook-before-eatingl

5

to

7

275

_

160 _

35-45

Lamb

Shoulder

Roast,

Boneless

3-1/2

to5

325

=

160 * _medJum}

35-40

170 '_ (well}

40-45

Leg,

x,Vhole

5

tO 7

325

=

160 _ (medinml

30-35

170 ° (well}

35-40

Poultry

Tnrkey,

unstuffed

*°

12

tO 16

325

_

180 °-

185 _

18-20

16

In

20

325

_

180 _ *

185 _

16-18

20

tO 24

325 _

180 _-

185 _

14-16

Turk_*,

Breast

3

In

8

325

_

180 _

30-40

Chicken.

Fryer

2-i/2

In

3-I/2

375

_

185

_

20-24

Chicken.

Roaster

4

io 6

375

_"

185 _

20-25

"Cooking times &re approximate mad may val2¢ dependrig on lhe shape of the roasl.

*" Stuffed turkeys take longer 1o cook; refer to cookbooks for approximate time.

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