
Roasting is the | Preheating | is not necessary, | |
method for cooking | Place the oven rack in either of the two lowest rack | ||
large, tender cuts of | positions. |
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meat uncovered, |
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without adding | Use open | pan roasting | for tender cuts of meat, |
| weighing three pounds or more. Place meat or poul- | ||
moisture, | try on the | slotted portion | of the |
| pan included with the oven. Do not add water to | ||
| the pan. |
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Place meat
Cooking time for roasting is determined by the
weight of the meat and the desired doneness. Use ameat thermometer for best results. Insert the ther-
mometer so the tip end is in the center of the thick- est part ofthe meat. It should not touch fat or bone.
Refer to the Roasting Chart on page 11 for best re- suits,
Remove the roast from the oven when the thermom-
eter registers approximately 5° below the aloneness desired. Cooking will continue after the meat is re- moved from the oven.
Less tender cuts of meat need to be roasted in a
covered pan or in an oven cooking bag,
10