EkeRoasting Charton Page U, For Frozen Roasts

EkeRoasting Charton Page U.

Roasting is cooking by dry heat. Tender meat or poultry 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 necessary to sear, baste, cover, or add water to your meat.

Roasting is really a baking proce- dure used for meats. Therefore, oven controls are set to BAKE. (You may hear a slight clicking noise to indicate the oven is working properly.) Roasting is easy, just follow these steps:

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Ste~ 1: Check weight of meat, and pla~e, 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.

!!$te~4: Most meats continue to coo’kslightly while standing after being removed from the oven. For rare or medium internal doneness, if meat is to stand 10-20minutes while making gravy or for easier carving, you may wish to remove meat from oven when internal tem- perature is 5-10”F below tempera- ture suggested on chart. If no standing is planned, cook meat to suggested temperature on chart on page 21.

NOTE:You may wish to use TIME BAKE as described on preceding page to turn oven on and off automatically.

Ren-iemberthat food will continue to cook in the hot oven and there- fore should be removed when the desired internal temperature has been reached.

For Frozen Roasts

oFrozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 10-25minutes per pound additional time (10 min. per pound for roasts under 5 pounds, more time for larger roasts).

@Thaw most frozen poultry before roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given on packer’s label.

QWMims‘andAnswers

Q.ISit necessaryto check for done- ness with a meat therrnometdr?

A.Checking the finished internal temperature at the completion of cooking time is recommended. Tem- peratures are shown on Roasting Chart on-page 21. For roasts over

8 lbs., cooked at 300° with reduced time, check with thermometer at half-hour intervals after % of time has passed.

Q.Why is my roast crumbling when I try to*carveit?

A.Roasts are easier to slice if allowed to cool 10to 20 minutes after removing from oven. Be sure to cut across the grain of the meat.

Q.Do 1 need to preheatmy 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.Whenbuying a roast are there any specialtips 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 roastinga 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 I“EMP to 325°. Small poultry may be cooked at 375° for best browning.