~~ender meat or poultry can be
~-=qb +
;z&@j+.as
Lw
uncovered in your oven.
...
‘=%oasting temperatures, which
should be low and steady, keep
spattering to a minimum. When
roasting, it is not necessaryto sear,
baste, cover, or add water to your
meat.
Roasting is really a baking proce-
dure used for meats. Therefore,
ovencontrols are set to BAKE.
(Youmay hear a slightclicking
noiseto indicate the oven is
working properly.) Roasting is
easy,just follow these steps:
Stq 1:Check weight of meat, and
olace. fat side UP,on roasting rack
;n a shallow.pa;. (Broiler pan with
ack is a good pan for this.) Line
broiler pan with aluminum foil
when u;ing pan for marinating,
cooking with fruits, cooking heavily
cured meats, or for basting food
during cooking. Avoid spilling
these materials on oven liner or
door.
::ep 2: Place in oven on shelf in
A or B position. No preheating is
necessary.
,,.
6Tu.l”nOVEN SET to BAKE
, ... -
:ild OVEN!TEiVi
P to 325°. Small
-—..
pOultry may be cooked at 375° for
‘) imst browning.
—-.
-.
,$”
,
. ..
.-.—.-
Step 4: Most meats continue to
cook slightlywhilestanding after
being removed from the oven. For
rare or medium internal doneness,
if meat is to stand
10-20minutes
while making gravy or for easier
carving, you may wish to remove
meat from oven when internal tem-
perature is 5-10”F below tempera-
ture suggested on chart. If no
standing is planned, cook meat to
suggestedtemperature on chart on
page 27.
NOTE: Youmay wish to use TIME
BAKE as described on preceding
page to turn oven on and off
automatically.
~.n~~~~~~~ ~~asis
CIFrozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10-25minutes
per pound additional time
(10 min. per pound for roasts under
5 pounds, more time for larger
roasts).
‘~Thaw ‘mostfrozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfullywithout
thawing. Follow directions given on
packer’s label.
15
Qnestkm!; and Answers
Q. 1sit Ili!cewal--j’ tocheckf’ordoni:-
lless with 2 r:;eaiiherrnommi’?
A. Checkingthe finished internal
temperature at the completion of
cooking time is recommended. Tem-
peratures are shown on Roasting
Chart on page 27. For roasts over
8 Ibs., cooked at 300° with reduced
time, check with thermometer at
half-hour intervals after 1Aof time
has passed.
Q“why is my roast Crumb!ing
when I try to carve it?
A. Roasts are easier to sliceif
allowed to cool 10to 20 minutes
after removingfrom oven. Be sure
to cut across the grain of the meat.
Q. Do I need $0preheat my oven
each time I cook a roast or pouitry’?
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 a’rethere
.
any special tips that would !m+pme
cook‘itmore evenly?
A. Yes.Buy a roast as even in
thickness as possible or buy rolled
roasts.
Q=Cfifii seal the sides of lny 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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