How to Roast
Roasting
is
cooking 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 a minimum. When
roasting, it
is
not necessary
to
sear,
baste, cover,
or
add water to your
meat.
Roasting
is
really a baking proce-
dure used for meats. Therefore,
oven controls are set
to
BAKE.
(You may hear a slight clicking
noise to indicate the oven
is
work-
ing properly.) Roasting
is
easy,
just
follow these steps:
=
Step
1:
Check weight
of
meat, and
place, fat side up, on roasting rack
in a shallow pan. (Broiler pan with
rack
is
a good pan for this.) Line
broiler pan with aluminum foil
when using pan for marinating,
cooking with fruits, cooking heav-
ily cured meats, or for basting
fOOd
during cooking. Avoid spilling
these materials on oven liner or
door
.
Step
2:
Place in oven on shelf in A
or B position. No preheating
is
necessary.
Step
3:
Turn OVEN
SET
to BAKE
and
OVEN
TEMP
to
325
0
•
Small
poultry may be cooked
at
375
0
for
best browning.
Step 4: Most meats continue
to
cook slightly while standing after
being removed from the oven. For
rare or medium internal doneness,
if
meat is
to
stand
10-20
minutes
while making gravy or for easier
carving, you
may
wish
to
remove
meat from oven when internal tem-
perature is 5-lO
o
F below tempera-
ture suggested on chart.
If
no
standing
is
planned, cook meat
to
suggested temperature in chart on
opposite page.
NOTE:
You
may wish to use
TIME
BAKE as described on page
14
to
turn oven
on
and
off
automatically.
Remember that food will continue
to cook in the hot oven and there-
fore should be removed when the
desired internal temperature has
been reached.
For
Frozen Roasts
• Frozen roasts
of
beef, pork,
lamb, etc., can be started without
thawing, but allow
10-25
minutes
per pound additional time
(10 min.
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 packer's label.
16
Questions
and
Answers
Q. Is it necessary
to
check for done-
ness with a meat thermometer?
A. Checking the finished internal
temperature at the completion
of
cooking time is recommended.
Temperatures are shown on
Roasting Chart at right. For roasts
over 8 lbs
.,
cooked at 300° with
reduced time, check with
thermometer at half-hour intervals
after
1/ 2
oftime
has passed.
Q. Why
is
my roast crumbling
when I try
to
carve it?
A. Roasts are easier
to
slice if
allowed
to
cool
10
to
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
time.
Q. When buying a roast are there
any special tips
that
would help me
cook it more 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 turkey?
A.
Sealing the foil will steam the
meat. Leaving it unsealed allows
the air
to
circulate and brown the
meat.
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