USING THE OVEN
Roastingisthemethodforcookinglarge, tendercutsofmeat Broiling is a method of cooking tender meats by direct
uncovered, without adding moisture. Most meats are radiantheat.The cookingtimeisdeterminedbythedistance
roastedat 325°F. It isnotnecessaryto preheatthe oven. betweenthe meat andthe ovenburner,the desireddegree
ofdonenessandthe thicknessofthe meat.
Usetender cutsof meat weighingthree poundsor more. Broilingrequiresthe use of the broilerpan and insert.The
Some goodchoicesare: Beef rib, ribeye,top round,high broilerinsertmustbeinplacetoallowfatandliquidtodrainto
qualitytipand rumproast,porkloinroast,legof lamb,veal the pan belowto preventspatters,smoke and flare-ups.
shoulderroastand curedorsmokedhams. Improperusemay causegreasefires.
Seasonmeat,if desired,eitherbeforeor afterroasting.Rub For easierclean up, linethe broilerpanwithfoiland spray
intothe surfaceof the roast ifaddedbeforecooking, theinsertwitha non-stickvegetablespray.Donotcoverthe
broilerinsertwith aluminumfoil as this preventsfat from
Placethe meat fat-side-up on a rackina shallowroasting drainingintopanbelow.
pan.Placingthemeat ona rackholdsitoutofthedrippings, Trimexcessfat and slashremainingfat to helpkeep meat
thusallowingbetterheatcirculationforevencooking.Asthe from curlingandtoreducesmokingandspattering.Season
fat on top of the roast melts,the meat is bastednaturally, meataftercooking.
eliminatingthe needforadditionalbasting.
It is possibleto broillongercookingfoods such as pork
The cookingtime is determinedbythe weightof the meat chopsata lowertemperaturetopreventoverbrowning.Turn
and the desireddoneness.For more accurateresults,use the knob to 400° or 450°1=,rather than BROIL, for low
a meatthermometer,lnsertitsothetip isinthe centerofthe temperaturebroiling.Reducethebroiltemperatureto4OOto
thickestpart of the meat. It shouldnot touchfator bone. 450°F ifexcessivesmokingor splatteringoccurs.
Meat should be turned once about halfway through its
Remove the roastfrom the oven when the thermometer cookingtime. Check the donenessby cutting a slit in the
registersapproximately5°F belowthedonenesswanted.As meat nearthe centerto checkthe color.
the meatstands,the temperaturewillrise.
See Care and CleaningChart onpage 13for instructions on
cleaning the broiler pan and insert.
NOTE: For more information about food safety, call I
l=
USDA'sMeat & Poultry Hotline at 1-800-535-4555. For I NOTE: Topurchase a two-piece broiler pan for your RV I
c°°king inf°rmati°n write t° the Nati°nal Live St°ck and I range, filloutthe purchaseorder form that camewith your
IllinoisMeatBoard,60611.444 North Michigan Avenue, Chicago, jl RV1_800_544_5513.range.If you did not receve the form ca