Kenmore Kitchen Grill manual Roasting Chart, Oven Roasting Tips

helpful cooking information

ROASTING

Roasting is dry heat cooking (as opposed to boiling, for example) It is suggested for poultry and tender cuts of beef, lamb, pork and veal Always place the meat with the fat side up for self.basting

OVEN ROASTING TIPS

RACK ARRANGEMENT _ Before fixing your meat, ar- range the oven racks

ROASTING PAN w Use a shallow, open pan with the meat on a rack that fits the size of the roast. A pan that's too small will allow your roast to drip over the edge. Too large a pan results in more oven spatter. You can cut down spatter by lining the bottom of the roasting pan with lightly crushed aluminum foil ROASTING WITH FOIL --A foil "tent" can be used to stow surface browning. This is good on a large turkey

Place tent-shaped foil loosely over the meat This

FOIL ROASTING TENT

alIows oven air to move around under foil Sealing the foit will tend to steam the meat

OVEN TEMPERATURE --For the best flavor and

tenderness, see the chart for suggested oven temper. tures

MEAT THERMOMETER --An accurate meat ther- mometer tells when your meat is roasted the way you like it Put thermometer into the center of the largest muscle of meat or in the inner thigh or breast of poultry For a correct temperature reading, the tip of the ther. mometer should not touch fat layers, bone or gristle

MEAT THERMOMETER

JUDGING DONENESS _ To get a correct reading when using a meat thermometer move it up and down t/2'"or so (see illust.). Roasts will be easier to carve if you let them set for 10 to 20 minutes after removing from oven For standing roasts, remove from the oven when the thermometer registers 5 ° to 10 ° tower that the preferred aloneness as meat wilt continue to cook afte_ removal

ROASTING CHART

Kind of Meat	Approx.
	Weight
	(Jbs_)

BEEF

Oven

Temperature

(degrees F,_)

	Suggested
	Cooking
Internal	Time Per Lb.
Temperature	(minutes)
(degrees F.)	(rare to well)

standing			rib	6-8	325	140	(rare).	160	(reed).	170 (weil)	23-35
rolted		rump		4-6	325	140	(rare).	160	(reed),	170 (well)	25-30
sirloin		tip		3,/_-. 4	325	140 (rareL		160 (reed)		170 (well)	35-40
VEAL				5-8	325			170			25-35
leg
roiled		shoulder		4-6	325			170			40-45
PORK,		FRESH		5-8	350						30-35
picnic		shoulder						170
leg				7-10	350			170			25-30
PORK, SMOKED				10- 14	325			160			18- 20
Ham,	to cook before
eating		*	whole
HAM
fully	cooked			5-7	325			140			18-24
Canadian			bacon	2-4	325			t60			35-40
LAMB	leg			5-8	325			175-	180		35-40
POULTRY											30-35
chicken				2Y2- 3Y2	350_375			180-t85
Cornish			hen	1	350			180-185			45-60
duck				5-6	350			180-185			20-25
turkey				6-8	325			t80-185			20-25

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