Whirlpool RF0100XKW0 manual Hints for Successful Roasting, Roasting Guide

HINTS FOR SUCCESSFUL ROASTING

Roasting is the cooking of tender cuts of meat with dry heat. No water is added nor is the cooking utensil covered. Searing is unnecessary. If desired, season meat with salt and pepper.

Check weight of meat and place meat fat-side-up on a rack in a shallow roasting pan.

Place bottom oven rack in oneof the two bottom positions before oven is turned on. preheating is unnecessary for roasting meats.

Meats are roasted at 325°F. except tenderloin (425” F.) and smaller poultry (375 to 400°F.). Turn the Oven Temperature Control to the desired temperature.

Cooking time is determined by the weight of the meat and the desired doneness. Use the chart given below as a guide in determining cooking times. The most accu- rate way is with a meat thermometer. Insert thermometer so the tip is in the center of the thickest part of the meat and is not touching bone or fat,

After cooking, remove meat from oven and let stand 15 to 20 minutes for easier carving. Rare or medium rare meats should be removed from the oven when the in- ternal temperature is 5 to 10’ less than the final desired temperature for meat will continue to cook slightly while standing.

Frozen meat may be cooked in the same way as fresh meat if the meat is thawed first. It is also possible, how- ever, to cook meat from the frozen state. Follow the same roasting instructions but increase cooking time approxi- mately 10 to 25 minutes per pound. When using frozen

packaged meat, follow package directions. Frozen poultry should always be thawed before cooking except when package directions recommend cooking from the frozen state such as for frozen turkey rolls. DO NOT REFREEZE MEATS THAT HAVE NOT BEEN COOKED FIRST.

CUT OF MEAT			APPROXIMATE
			WEIGHT
BEEF
Standing		Rib	6 to	8-lbs.
			4 to 6-lbs.
Rolled	Rib		5 to 7-lbs.
Rib Eye			4 to	6-lbs.
Tenderloin,		Whole	4 to	6	Ibs.
			2 to	3	Ibs.
Sirloin	Tip		3 to	4-lbs.
(high	quality)		6 to 8-lbs.
Rolled	Rump		4 to	6-lbs.
(High	quality)
PORK LOIN
Center			3 to	5-lbs.
Half			5 to	7-lbs.
LAMB,	LEG		5 to	9-lbs.

ROASTING GUIDE

INTERNAL

TEMP.

140” F. (rare) 160°F. (medium) 170” F. (well done)

140” F. (rare) 160” F. (medium) 170” F. (well done)

140” F. (rare) 160°F. (medium) 170” F. (well done)

140” F. (rare) 160” F. (medium) 170” F (well done)

140” F. (rare)

140” F. (rare)

140 - 170°F.

140 - 170°F.

150 - 170” F.

170” F.

17CPF

140°F. 160” F.

170 - 180°F.

			COOKING
	TEMP.		TIME
300-325”		F.	23 to		25	min./lb.
			27	to	30	min./lb.
			32	to	35	min./lb.
300-325”		F.	26	to	32	min./lb,
			34	to	38	min./lb.
			40	to	42	min./lb.
300-325”		F.			32	min./lb.
					38	min./lb.
					48	min./lb.
350”	F.		18 to		20	min./lb.
			20	to	22	min./lb.
			22	to	24	min./lb.
425”	F.		45	to	60	minutes
					(total		time)
425”	F.		45	to	50	minutes
					(total		time)
325-350”		F.	35	to	40	min./lb.
			30	to	35	min./lb.
325-350”		F.	25	to	30	min./lb.
325”	F.		30	to	35	min./lb.
325”	F..		35	to	40	min./lb.
325”	F.		20	to	25	min./lb.
			25	to	30	min./lb.
			30	to	35	min./lb.