Roasting
Roasting iscooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting temperatures, which
should be low and steady, keep
spattering to aminimum. When
roasting, it is not necessary to
sear, baste, cover or add water
to your meat.
Roasting is really abaking
procedure used for meats. Therefore,
oven controls are set to BAKE or
TIME BAKE. (Youmay hear a
slight clicking sound, indicating the
oven is working properly. )Roasting
iseasy; just follow these steps:
Step 1:Check weight of meat, and
place, fatside up, on roasting rack
in ashallow pan. (Broiler pan with
rack is agood 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 inoven on shelf in
AorBposition. No preheating is
necessary.
Step 4: Most meats continue to
cook slightly while standing, after
being removed fromthe oven. For
rareor medium internal doneness,
ifmeat is to stand 10 to20 minutes
while making gravy,or for easier
carving, you maywish to remove
meatfrom oven when internal
temperature is5to 10°F. below
temperature suggested inguide.
Ifno standing is planned, cook
meatto suggested temperature in
guide on opposite page.
N(YI’E:You may wish to use TIME
BAKE, asdescribed on pages 31
and32, to turn oven on and off
automatically.
Remember thatfood will continue
tocook in the hot oven and therefore
should be removed when the desired
internal temperature has been
reached.

ForFrozen Roasts

●Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10to 25 minutes
per pound additional time (10
minutes per pound for roasts under
5pounds, more time for larger
roasts).
●Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on packer’s label.
Questions and Answers
Q. Is it necessary to check for
doneness with ameat thermometer?
A. Checking the finished internal
temperature atthe completion of
cooking time is recommended.
Temperaturesare shown in Roasting
Guide on opposite page. For roasts
over 8lbs., cooked at 300°F. with
reducedtime, check withthermometer
at half-hour intervals after half the
time has passed.
Q. Why is my roast crumbling
when Itry to carve it?
A. Roasts are easier to slice if
allowed to cool 10to 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 a roast
or poultry?
A. It is rarely necessary to preheat
your oven, only for very small
roasts, which cook ashort length _.‘
of time.
Q. When buying aroast, are
there any special tips that would
help me cook it more evenly?
A. Yes. Buy aroast as even in
thickness as possible, or buy rolled
roasts.
Q. Can Iseal the sides of my foil
“tent” when roasting aturkey?
A. Sealing the foil will steam the
meat. Leaving it unsealed allows the
air to circulate and brown the meat.
Step 3: ‘IbrnOVEN SET to BAKE
andOVEN TEMP to 325°F. Small
poultry maybe cooked at375”F.
forbest browning.
34