U,C;INGTHE OVEN
Roastingisthemethodforcookinglarge,tendercutsofmeat Broiling is a method of cooking tender meats by direct
uncovered, without adding moisture. Most meats are radiantheat.Thecookingtimeisdeterminedbythedistance
roastedat 325°F.It isnot necessaryto preheatthe oven. betweenthe meatand the oven burner,the desireddegree
ofdoneness andthe thicknessofthe meat.
Use tender cuts of meat weighing three pounds or more.
Some good choices are: Beef rib, ribeye, top round, high Broilingrequiresthe use of the broiler pan and insert. The
qualitytip and rump roast,pork loinroast, leg of lamb,veal broilerinsertmustbeinplacetoallowfatandliquidtodrainto
shoulderroast andcured or smoked hams. the pan below to prevent spatters, smoke and flare-ups.
Improperuse may causegreasefires.
Seasonmeat,if desired,either beforeor afterroasting. Rub
into the surface of the roast if addedbefore cooking. For easier clean up, line the broilerpan with foil and spray
the insertwith a non-stickvegetablespray.Do notcoverthe
Place the meat fat-side-up on a rack in a shallow roasting broiler insert with aluminum foil as this preventsfat from
pan.Placingthe meaton a rackholdsit outof the drippings, draininginto pan below.
thusallowingbetterheatcirculationfor evencooking.Asthe
fat on top of the roast melts,the meat is basted naturally, Trim excess fat and slash remainingfat to help keep meat
eliminatingthe needfor additionalbasting, from curlingand to reducesmokingand spattering.Season
meat after coeking.
The cookingtime is determined by the weight ofthe meat
It is possible to broil longer cooking foods such as pork
and the desireddoneness. For moreaccurateresults, use
a meatthermometer.Insertitsothe tipis inthe centerofthe chopsata lowertemperatureto preventoverbrowning.Turn
thickest partof the meat. It shouldnot touchfat or bone. the knob to 400° or 450°F, rather than BROIL, for low
temperaturebroiling.Reducethe broiltemperatureto400to
Removethe roast from the oven when the thermometer 450°F if excessivesmoking or splatteringoccurs.
registersapproximately5°Fbelowthe donenesswanted.As
the meat stands,the temperaturewill rise. Meat should be turned once about halfway through its
cooking time. Check the doneness by cutting a slit in the
meat near the centerto checkthe color.
NOTE: For more information about food safety, call SeeCareandCleaningCharton page 13for instructionson
USDA'sMeat& Poultry Hotline at 1-800-535-4555.For cleaningthe broilerpan and insert.
cookinginformationwrite to the NationalLive Stock and
Meat Board, 444 North Michigan Avenue, Chicago,
Illinois60611.
NOTE:To purchasea two-piece broilerpan for your RV I
i
range,fill outthepurchaseorderformthatcamewithyour
RV1_800.544_551range.f3.Y°U dd not receive the form ca
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