Maytag CRG7500A, CRG7400B, CRG8200B warranty General Tips, Roasting Chart Thawed Meats Only

Roasting

Boasting 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 roasting pan 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 are: beef rib, ribeye, top round, high quality tip and rump

roast, pork leg and loin roast, veal and lamb leg, shoulder roast and cured and smoked hams.

Season meat, if desired, either before or after

roasting. Rub into the surface of the roast if added before cooking.

Roasting Chart (Thawed Meats Only)

				Approximate
				Weight
Cut of Meat				(pounds)
Beef
Rib Roast (cut side down)				4 to	8
Rib	Eye	Roast		4 to	6
Loin Tenderloin			Roast	2 to	3
Top	Sirloin Roast			3 to	6
Pork
Shoulder		Blade	Roast, Boneless	4 to	6
Shoulder		Blade	Roast	4 to	6
Loin Blade or Sirloin Roast				3 to	4
Ham, Half (fully cooked)				5 to	7
Ham, Half (cook-before-eating)				5 to	7
Lamb
Shoulder		Roast,	Boneless	3-1/2 to 5
Leg,	Whole			5 to	7
Veal
Rib	Roast			3 to	5
Shoulder,		Boneless		4 to	6
Poultry
Turkey, unstuffed °°				12 to 16
				16 to	20
				20 to	24
Turkey, Breast				3 to	8
Chicken,		Fryer		2-1/2 to	3-1/2
Chicken,		Roaster		4 to	6

Place the meat fat-side-up on a rack in a shallow roasting pan. Placing the meat on a rack holds it out of the drippings, thus allowing better heat circulation for even cooking. As the fat on top of the roast melts, the meat is basted naturally;

eliminating the need for additional basting.

The cooking time is determined by the weight of the meat and the desired doneness. For more accurate results, use a meat thermometer. Insert

it so the tip is in the center of the thickest part of the meat. It should not touch fat or bone.

Remove the roast from the oven when the thermometer registers approximately 5°F below

the doneness wanted. As the meat stands, the temperature will rise.

Oven			Approximate
Temperature in °F	Internal		Roasting	Time
(not preheated)	Temperature		(min. per	pound)*
325 °	140	° (rare)	25-30
	160 ° (medium)		30-35
325 °	140	° (rare)	25-30
	160 ° (medium)		30-35
400 °	140	° (rare)	20-25
325 °	140	° (rare)	2,5 30
	160 ° (medium)		30-35
325 °	160 °		35-45
325 °	160 °		30-40
325 °		160 °	35-45
325 °		140 °	25-35
275 °	160 °		35- 45
325 °	160 ° (medium)		35-40
	170	° (well)	40-45
325 °	160 ° (medium)		30-35
	170	° (well)	35-40
325 °	170 °		40-45
325°		170 °	40- 45
325 °	180°-185 °		18-20
325 °	180°-185 °		16-18
325 °	180°-185 °		14-16
325 °		180 °	30- 40
375 °		185 °	20-24
375 °		185 °	20-25

°Times are approximate and may vary depending on the type of range used. **Stuffed turkeys take longer to cook; refer to cookbooks for approximate time.

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