Roasting
Roastingis cookingbydryheat. Tendermeator poultrycanbe roasteduncoveredinyouroven. Roastingtemperatures,which shouldbelowandsteady,keep spatteringtoa minimum.When roasting,it isnotnecessaryto sear,baste,coveror addwater toyourmeat.
Roastingisreallyabaking procedureusedformeats.Therefore, ovencontrolsaresetto BAKEor TIMEBAKE.(Youmayheara slightclickingsound,indicatingthe ovenis workingproperly.)Roasting iseasy;just followthesesteps:
Step 1:Checkweightofmeat,and place,fatsideup,onroastingrack in a shallowpan. (Broilerpanwith rackis a goodpanforthis.)Line broilerpanwithdurninumfoilwhen usingpan formarinating,cooking withfruits,cookingheavilycured meats,or forbastingfoodduring cooking.Avoidspillingthese materialson ovenlineror door.
Step2: Placein ovenon shelfin Aor Bposition.Nopreheatingis necessary.
Step3: T’urnOVENSETtoBA~ andOVENTEMPto325”F.Small poultrymaybecookedat 375°F. forbestbrowning.
Step 4: Mostmeatscontinueto cookslightlywhilestanding,after beingremovedfromtheoven.For rareor mediuminternaldoneness, if meatisto stand10to20minutes whilemakinggravy,or foreasier carving,youmaywishto remove meatfromovenwheninternal temperatureis5 to 10”Fbelow. temperaturesuggestedin guide. If nostandingisplanned,cook meatto suggestedtemperaturein guideonoppositepage.
N~E: Youmaywishto useTIME BAKE,asdescribedonpage16,to turnovenonandoffautomatically.
Rememberthatfoodwillcontinue tocookinthehotovenandtherefore shoddberemovedwhenthedesired internaltemperaturehasbeen reached.
ForRozen Roasb
*Frozenroastsofbeef,pork, lamb,etc., canbe startedwithout thawing,butallow10to25minutes perpoundadditionaltime(10 minutesper poundforroastsunder
5pounds,moretimeforlarger roasts).
~Thawmostfrozenpoultrybefore roastingto ensureevendoneness. Somecommercialfrozenpoultry canbecookedsuccessfullywithout thawing.Followdirectionsgiven onpacker’slabel.
QuestiomandAmwers
Q. k it necessarytocheck for
donenmwithameatthermometer?
A. Checkingthe finishedinternal temperatureat thecompletionof cookingtime is recommended. Temperaturesareshownin Roasting Guideon oppositepage.For roasts over8 lbs., cookedat 300”F.with tiuced time,checkwiththermometer at
Q. Whyis myroastcrumbling whenI try to carveit?
A. Roastsare easierto sliceif allowedto cool 10to 20 minutes afterremovingfromoven.Be sure to cut acrossthegrainofthe meat.
Q. Do I needto preheatmy oveneachtimeI cooka roast or poultry?
A. It is rarely necessaryto preheat | @ |
.. | |
youroven,onlyfor very small |
|
roasts, whichcooka shortlength |
|
of time. | — |
Q. Whenbuyinga roast,are |
|
thereanyspecialtips thatwould |
|
help me cookit moreevenly? |
|
A.Yes.Buya roastas evenin thicknessas possible,or buy rolled roasts.
Q.CanI seal thesidesof myfoil “tent”whenroastinga turkey?
A.Sealingthe foilwill steamthe meat.Leavingit unsealedallowsthe air to circulateandbrownthe meat.
—
18
