RoastingGuide

Roasting

Roastingis cookingby dry heat. Tendermeator poultrycanbe roasteduncoveredin youroven. Roastingtemperatures,which shouldbe lowand steady,keep spatteringto a minimum.When roasting,it is notnecessaryto sear, baste,cover,or add waterto your meat. Roastingis easy,just follow thesesteps:

Step 1. Positionovenshelfat secondfrombottomposition(B) forsmallsizeroast(3~o5 lbs.)“~dat bottomposition(A)forlargerroasts.

Step 2: Checkweightof roast. Placemeatfat-side-upor poultry breast-side-upon roastingrackin a shallowpan. Themeltingfatwill bastethe meat. Selecta panas closeto the sizeofmeatas possible. (Broilerpan withrackis a good Panfor this.)

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Step 3: ~rn OVENTEMPcontrol to desiredtemperature.Checkthe RoastingGuidefor temperatures and approximatecooki~gtimes.

Step 4: Mostmeatscontinueto cook slightlywhilestandingafter beingremovedfromthe oven.For rare or mediuminternaldoneness, youmaywishto removemeatfrom the ovenjust beforeit is doneif it is to stand 10to 20 minuteswhileyou make~ravvor attendto otherfoods. If no shn~ingis planned,cook meatto suggestedtemperature.

Frozenroastsofbeef, pork, lamb,etc., canbe startedwithout thawing,but allow10to 25 minutes per poundadditionaltime (10 minutesper poundfor roastsunder

5pounds,moretimefor larger roasts).

Thawmostfrozenpoultrybefore roastingto ensureevendoneness. Somecommercialfrozenpoultry can be cookedsuccessfullywithout

thawing. Follow directions given on packer’s label.

Meat

Tendercuts;rib,highquality sirlointip, rumpor topround*

Lamblegor bone-inshoulder*

Vealshoulder,legor loin*

Porkloin,ribor shoulder*

Ham,pre-cooked

Ham,raw *Forbonelessrolledroastsover6-inches thick,add5 to 10minutesper lb. to times givenabove.

Poultry

Shickenor Duck 2hickenpieces

hrkey

Oven		ApproximateRoastingTime		Internal
Temperature	Donen~	in MinutesperWund		Temperature“F
		3 to 5-lbs.	6 to 8-lbs.	I
	Rare:	24-30	18-22	I
	Rare:	24-30	18-22	130°-1400
	Medium:	30-35	22-25	150°-160°
	WellDone:	35-45	28-33	170°-185°
325°	Rare:	21-25	20-23	130°-1400
	Medium:	25-30	24-28	150°-1600
	WellDone:	30-35	28-33	170°-1850
325°	WellDone:	35-45	30-40	170°-180°
325°	WellDone:	35-45	3040	170°-180°
325°	ToWarm:	10minutesper lb. (anyweight)		125°-1300
		Under10Ibs.	10to 15-lbs.
325°	WellDone:	20-30	17-20	170°
		3 to5-lbs.	Over5 Ibs.
325°	WellDone:	35-40	30-35	185°-190°
375°	WellDone:	35-40		185°-1900
		10to15-lbs.	Over15lbs.	In thigh:
325°	WellDone:	20-25	15-20	185°-1900

RoastingGuide

Meat

6 to 8-lbs.