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, cover or add water to
your meat.
Questions and Answers
Q. Is it necessary to
for
doneness with a meat
thermometer?
Roasting is easy; just follow
these steps:
Step 4: Most meats continue to
Step 1: Check weight of meat, and
cook slightly while standing after
removed from the oven.
place it, fat-side-up, on roasting
time recommended for
rack in a shallow pan. (Broiler pan
roasts is 10 to 20 minutes. This
with rack is a good pan for this.)
Do not cover. Do not stuff poultry
allows roasts to firm up and makes
them easier to carve. Internal
Q. Why is my roast crumbling
until just before roasting. Use a
temperature will rise about 5° to
when I try to carve it?
A. Checking the finished internal
temperature at the completion of
cooking time is recommended.
Temperatures are shown in
Roasting Guide on opposite page.
For roasts over 8 pounds, cooked
at
with reduced time,
check with thermometer
hour intervals after
the time
has passed.
meat thermometer for more
1
to compensate for
A. Roasts are easier to
accurate doneness (do not place
temperature increase, if desired,
allowed to cool to 20 minutes
thermometer in stuffing) or refer to
remove the roast from the oven
after removing from oven. Be sure
the Roasting Guide for
when roast’s internal temperature
to cut across the
of the
approximate cooking times. Line
broiler pan with aluminum foil
when using 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.
is 5° to
less than temperature
shown in the Roasting Guide.
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 without
thawing, but allow 10 to 25
minutes additional time per pound
(10 minutes additional time per
pound for roasts under 5 pounds,
more time for larger roasts).
●
Thaw most frozen poultry before
Q. Do need to preheat my oven
each time cook a roast or
poultry?
A. It is rarely necessary to preheat
oven;
for very small
which
a
length
of time.
Q. When buying a roast, are
there any special tips that would
help me cook it more evenly?
A. Yes. Buy a roast as even in
thickness as possible, or buy rolled
roasts.
Q. Can I
the sides of my foil
“tent” when roasting a turkey?
A. Sealing the foil will steam
the meat.
it unsealed
Step 2: Place in oven on shelf in A
or B position. No preheating is
roasting to ensure even doneness.
Some commercial frozen poultry
allows the air to
and
necessary.
brown the meat.
can be cooked successfully without
Step 3: Turn OVEN SET knob to
thawing. Follow
given
BAKE. Turn OVEN
knob
on package label.
to
Small poultry may be
cooked at
for best
browning. (You may hear a slight
clicking sound, indicating the oven
is working properly.)
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