Roasting is cooking by dry heat. Tender meat or
pan for marinating, cooking with fruits, cooking
poultry can be roasted uncovered in your oven.
heavily cured meats, or basting food during
Roasting temperatures, which should be low and
cooking. Avoid spilling these materials inside the
steady, keep spattering to a minimum. Roasting is
oven or inside the oven door.
easy, just
follow these steps:
1. Position oven shelf
at second from
bottom position (B)
for small size roast
(3 to 5 pounds) and
at bottom position
(A) for larger roasts.
3.
Push the BAKE pad and turn SET knob until
desired temperature is displayed. Check the
Roasting Guide for temperatures and approximate
cooking times.
4. Most meats continue to cook slightly while
standing after being removed from the oven.
Standing time recommended for roasts is 10 to 20
minutes. This allows roasts to firm up and makes
2. Check weight of roast. Place meat fat-side-up or
them easier to carve. Internal temperature will rise
poultry breast-side-up on roasting rack in a shallow
about 5° to 10”F.; to compensate for temperature
pan. The melting fat will baste the meat. Select a
increase, if desired, remove the roast from the oven
pan as close to the size of the meat as possible.
when its internal temperature is 5° to 10”F. less
(Broiler pan with rack is a good pan for this.) Line
than temperature shown on the Roasting Guide.
the broiler pan with aluminum
when using the
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be
Thaw most frozen poultry before roasting to ensure
started without thawing, but allow 15 to 25 minutes
even doneness. Some commercial frozen poultry can
additional time per pound (15 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).
ROASTING GUIDE
Oven
Type
Temperature
Meat
Tender cuts; rib, high quality sirloin
325°
tip, rump or top
Lamb leg or bone-in
325°
Veal shoulder, leg or
325°
Pork loin, rib or
325°
Ham, precooked
325°
Ham, raw
325°
Poultry
Chicken or Duck
325°
Chicken pieces
350°
Turkey
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Done:
To Warm:
Done:
Well Done:
Well Done:
Well Done:
Approximate Roasting
Minutes per Pound
3 to 5 lbs.
6 to 8 lbs.
18–22
35-39
22-29
40-45
30–35
21-25
20-23
25–30
24-28
30–35
28–33
35–45
30-40
35-45
30-40
17-20
minutes per pound (any weight)
Under 10 lbs.
10 to 15 lbs.
20-30
17-20
3 to 5
lbs.
Over 5 lbs.
35–40
30–35
35-40
10 to 15 lbs.
Over 15 lbs.
18-25
15-20
Internal
Temperature ‘F.
140°–1500*
150°–1600
1700–1 85°
140°–1500*
150°–1600
1700–1 85°
170°–1800
170°–1800
1 150–1 25°
170°
185°–1900
1850–1 90°
In thigh:
185°-1900 ‘
boneless rolled roasts over 6 inches
add 5 to
10
minutes per pound to
above.
*The Us.
Agriculture
“Rare
beef popular, but you should know that cooking
some food poisoning organisms may survive.”
(Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
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