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. When roasting, it is
not necessary to sear, baste or add
water to your meat.
The oven has a special low shelf
support (R) just above the oven
bottom. Use it when extra cooking
space is needed; for example, when
roasting a large turkey.
Roasting is easy, just follow these
steps:
Step 1:
Position oven shelf on shelf
support B for small roasts (3 to 5
Roasting Guide
Type
Meat
cuts; rib, high quality
tip. rump or tnp
Lamb
bone-in
Veal shoulder,
or
Pork loin, rib shoulder*
Ham, precooked
*For
over 6 inches thick,
5 10 minutes per pound times given
Poultry
Chicken Duck
Chicken pieces
Turkey
pounds) and on shelf support A for
larger roasts.
Step 2:
Check weight of roast.
Place 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 of the meat as possible.
(Broiler pan with rack is a good pan
for this.)
Step 3:
Turn OVEN CONTROL
knob to desired temperature.
Check the Roasting Guide for
temperatures and approximate
cooking times.
Step
4: Most meats continue to
cook slightly while standing after
being removed from the oven.
Recommended standing time for
roasts is 10 to 20 minutes. This
allows roasts to firm up and makes
them easier to carve. Internal
temperature will rise about 5° to
10”F. If you wish to compensate for
Oven
Temperature
325°
325°
325°
325°
325°
350”
325°
Doneness
Rare:
Medium:
Well
Rare:
Medium:
Well Done:
Well Done:
Done:
Tn Warm:
Well Done:
Well Done:
Well Done:
temperature rise, remove the roast
from the oven when its internal
temperature is 5° to 10”F. less than
temperature shown in the Roasting
Guide.
Frozen Roasts
Frozen roasts of beef, pork,
lamb, etc., can be roasted without
thawing, but allow 15 to 25 minutes
additional time per pound (allow 15
minutes additional time per pound
for roasts under 5 pounds; allow
more time per pound for larger
roasts).
Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. F
O
11
OW
directions given
on packer’s label.
Dual Shelf Cooking
This allows more than one food to
be cooked at the same time. For
example: While roasting a 20-lb.
turkey at position R, a second shelf
may be positioned on shelf support
D so that scalloped potatoes can be
cooked at the same time. Calculate
the total cooking time that will
enable both dishes to complete
cooking at the same time.
15 to 20 minutes of additional
cooktime for the potatoes.
Approximate Roasting Time
in Minutes per Pound
3 5 Ibs.
6 to 8
24-35
18-25
35-39
25-31
39-45
31-33
21-’25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30-40
18-23 minutes per
weight)
3 to 5 Ibs.
Over 5 Ibs.
35-40
30-35
35-40
10 to 15 Ibs.
Over Ibs.
12-19
Internal
Temperature
I 30°-
160°
1 30°- 140°
150°- 1600
I 70°- 1
70°- 180°
I 70°- I 80”
I 15°-
190°
In thigh:
1 85°- I
90”
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