ROASTING
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.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set BAKE or TIMED
BAKE. Roasting is easy; just follow these steps:
1.
Place the shelf
in A or B
position. No
preheating
is necessary.
2. Check the
weight of the
meat. Place the
meat fat-side-up
or poultry breast-side-up, on roasting rack in a
shallow pan. The melting fat will baste the meat.
Select a pan as close to the size
the meat as
possible. (Broiler pan with rack is a good pan for
this.) Line broiler pan with aluminum foil when
using pan for marinating, cooking with fruits,
heavily cured meats, or basting food
OVEN SET
Turn the
SET knob to BAKE. Turn the
OVEN
knob
Small poultry maybe
cooked at
for best browning. (You may hear
a slight c1
sound, indicating the oven is
working propel} ’.)
4. Most meats continue to cook slightly while
standing after being removed from the oven.
Standing time recommended for roasts is to
minutes. This allows roasts to firm
and makes
them easier to carve.
temperature will rise
about 5° to
to compensate for temperature
increase, if desired, remove the roast from the oven
when roast’s internal temperature is 5° to
less
than temperature shown in the Roasting Guide.
during
Avoid spilling these
NOTE: You may wish to use TIMED BAKE, as
inside the oven or inside the oven door.
described in the Baking section, to turn oven
and
off automatically.
Remember that food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
For Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
Thaw most frozen poultry before roasting to ensure
without thawing, but allow 10 to 25 minutes
even doneness. Some commercial frozen poultry can
additional time per pound (1 O minutes additional time
be cooked successfully without thawing. Follow
per pound for roasts under 5 pounds, more time for
directions given on package label.
larger roasts).
