—. —. How Roast
see chart on !F%ge25.
Roasting is cooking by dry heat. ‘Tender meat or Roasting is really abaking procedure used for —
poultry can be roasted uncovered in your oven. meats. Therefore, oven controls are set to BAKE.
Roasting temperatures, which should be low, keep (Youmay hear aslight clicking noise to indicate the —
spattering to aminimum. When roasting, it is not oven is working properly. )Roasting is easy, just
necessary to sear, baste, cover, or add water to your follow these steps:
meat.
to
in
Step 1: Check weight of meat, and
place, fat side up, on roasting rack
in ashallow 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
position 1or 2. No preheating is
necessary.
OVENTEMP nOVENSET
Step 3: “hrn OVEN SET to BAKE
and OVEN TEMP to 325°. Small
poultry may be cooked at 375° for
best browning.
Step 4: Most meats continue to
cook siightiy whiie standing after
being removed from the oven. For
rare or medium internai doneness,
if meat is to stand 10-20 minutes
whiie making gravy or for easier
carving, you may wish to remove
meat from oven when internai
temperature is 5-10° Fbeiow tem-
perature suggested on chart. If no
standing is pianned, cook meat to
suggested temperature on chart
on page 25.
w
NCl?’E:YOUmay wish to use TiME
BAKE as described on preceding
page to turn oven on and off
automatically.
Remember that food wiii continue
to cook in the hot oven and there-
fore shouid be removed when the
desired internai temperature has
been reached.
in Left
Foiiow Steps 1and 2as outiined in
“How to Roast in Right Oven.”
Then turn LEFT OVEN knob to
desired temperature. (See notes
on Roasting Chart page 25 for
suggested temperature settings.)
NOTE: if you use the broiier pan,
be sure to use the pan designated
for use in the ieft oven. —
For Frozen —
Frozen roasts of beef, pork, iamb,
etc., can be started without thaw-
ing, but aiiow 10-25 minutes per
pound additional time (10 min. per
pound for roasts under 5pounds,
more time for iarger roasts).
Thaw most frozen pouitry before
roasting to heip ensure even done-
ness. Some commercial frozen
pouitry can be cooked success-
fully without thawing. Foiiow direc-
tions given on packer’s iabel.
Q. Why is my roast crumbiing
when itry to carve it?
A. Roasts are easier to siice if
ailowed to cool 10 to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.
Q. DO ineed to preheat my oven
each time icook aroast or poultry?
A. it is rarely necessary to preheat
your oven, ofIiy for very smaii
roasts, which cook ashort length
of time.
Q. When buying aroast are there
any speciai tips that wouid heip
me cook if more evenly?
A. Yes. B!ly aroast as even in
thickness as possibie or buy roiied
roasts.
Q. Can iseai the sides of my foii
“tent” when roasting aturkey?
A. Seaii)ng the foil wiil steam the
meat, Leaving it unsealed aiiows
the air to circu4ate and brown the
meat.
14
Q. isit necessary to check for done-
ness with ameat thermometer?
A. Checking the finished internai
temperature at the completion of
cooking time !s recommended.
Temperatures areshown on Roast-
ing Chart on page 25. For roasts
over 8ibs., cooked at 300° with
reduced time, check with ther-
mometer at half-hour intervais
after %of time has passed.
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