Roasting is COOking by clry heat.
Tender meat or poultry can be roasted uncoveredin your oven. Roastingtemperatures, which should be lf)wand steady,keep spatteringto a minimum. When roasting, it is not necessary to sear, baste, cover or add water to your meat.
Roastingis really a baking procedureused formeats.Therefore, bven controls are set to BAKE. (Youmay hear a siightclicking sound, indicating the ovenis workingproperly.) Roastingis easy; just followthese steps:
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Step 1: Check weight of meat, and place, fat side up, on roasting rack in a shallowpan. (Broiler pan with rack is a good pan for this.) Line broiler pan with durninum foti when using pan for marinating, cooking with fruits, cooking heavily cured meats, or for basting food during cooking. Avoid spiIIingthese materials on oven liner or door.
Step 2: Place in oven on shelf in A or B position. No preheating is necessary.
Step 4: Most meats continueto cook slightlywhile standing,after being removedfrom the oven. Standingtime recommendedfor roasts is 10to 20 minutesto allow roast to firm up and make it easier to carve. Internal temperature will rise about5° to 10”F.;to compensate for temperature rise, if desired, removeroast fromovenat 5° to 10”F. less than temperature on guide.
N~E: Youmay wish to use TIME BAKE, as described on page 16,to turn ovenon and off automatically.
Remember that food will continue to cook in the hot ovenand therefore shouldbe removedwhen the desired internal temperature has been reached.
For Rozen Ross@
QFrozen 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 5 pounds, more time for larger roasts).
@Thaw most frozen poult~ybefore roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without t}lawing,Follow directions given on packer’s label.
A.Checking the finished internal temperatu~eat the compilationof cooking time is recommended.
Temperaturesare shownin Roasting Guide on opposite page. For roasts over 8 pounds, cooked at 300”F. with reduced time, check with thermometer at
Q.v~hy is my !rQastCrumbling when I try 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 I need to preheat my oven each time I cook a roast or poultry?
A.It is rarely necessary to preheat your oven, only for very small roasts, which cook a short length of lime.
Q.when buy;.llga roast,are there any specialtipsthatwould help nle COOIKMmore evenly’?
A.Yes. Buy a roast as even in thickness as possible, or buy rolled roasts.
Q.can I seal the sides of my foil “tent” when roasting a turl<ey?
A.Sealing the foil will steam the meat. Leaving it unsealed allowsthe air to circulate and brow~~the meat.
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