ROASTING
u!,
-~
not lock the oven door with the latch during
roasting. The
latch
is used for self-cleaning only.
Roasting is cooking by dry heat. Tender meat or poultry
can
be roasted uncovered in your oven. Roasting
temper~tures,
which should be low and steady, keep
spattering to a minimum.
Roasting is really
a
baking procedure used for meats.
Therefore, oven controls are set to BAKE. Roasting is
easy, just follow
these
directions:
1.
Place the shelf
in A or B
position. No
preheating is
necessary.
2. Check the
weight of the
meat. Place the
meat
fat-side-
up, or poultry
breast-side-up,
/
/
I
on roasting
rick
in a shallow pan. The melting fat
will baste the
lmeat.
Select a pan
as
close to the size
of’
the meat as possible. (The broiler pan with rack
is
a
good
pan for this. ) Line the broiler pan with
aluminum
t’oil
when using the pan
for
marinating,
:ooking
with fruits, cooking heavily cured meats,
or basting food during cooking. Avoid spilling these
materials inside the oven or inside the oven door.
3.
Push the BAKE button and turn the SET knob
until the desired temperature is displayed. Check
the Roasting Guide for temperatures and
approximate cooking times.
4. After roasting is complete, push the CANCEL button.
Most meats continue to cook slightly while standing
after being removed from the oven. Standing time
recommended for roasts is
10
to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. Internal temperature will rise about 5°F.;
to compensate for the temperature rise, if desired,
remove the roast from the oven sooner (at
5°F,
less than the temperature in the guide below).

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (,10 minutes per pound for
roasts under 5 pounds, 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 package
abel.
Type
Meat
Tender
cuts; rib, high quality sirloin
tip, rump or top
round+’
Lmnb
leg
or born-in
shoulder;!
Veal shoulder,
leg
or
loin+<
Pork
loin, rib or shoulder’!
:
Ham, precooked
Poultry
Chicken or Duck
Chicken
pieces
Turkey
ROASTING
GUIDE
Oven
Temperature
325°
325°
325°
350°
325°
Doneness
Rare:
Mcdiurn:
Well Done:
Rare:
Medium:
Well Done:
Well
Done:
Well
Done:
To
Warm:
Well Done:
Well Done:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3 to 5 Ibs.
6
tO
8 Ibs.
24-33
18-22
35-39 22-29
4045
30–35
2
I –25
~o–23
25–30
24-28
30-35
28–33
35–45
3040
35-45
3040
17–20
minutes per pound (any weight)
3
to
5
Ibs.
Over
5
lbs.
3540
30-35
30-35
10 to 15 lbs. Over 15 Ibs
18-25 15-20
or boneless rolled
roasts
over
6
inches thick, add 5 to
10
minutes per pound
to
times
given above.
Internal
temperature ‘F.
1400-1
500j-
Isoo-l(x)o
1700-1 85°
1400–1
50°”t
150°–1600
1 700–1 85°
1700–1 800
170”–I
80°
11 50–1
25°
1850–1
90°
185°–1900
In
thigh:
1
850–1 90°
‘i-The U.S. Department of Agriculture says “Rare beet’ is popular, but you should know that cooking it
to
only
140°F.
means
some food poisoning organisms
may
survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985. )
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