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 to BAKE or TIMED
BAKE. (You may hear a slight clicking sound,
indicating the oven is working properly.)
Roasting is easy; just follow these steps:
Step 1: Position in oven on shelf in
No preheating is necessary.
A or B position.
Step 2: Check
weight of meat,
and place,
side-up, or
poultry
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.) 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 inside the
oven door.
Step 3: Turn
OVEN SET to
BAKE and OVEN
TEMP to
Small poultry
may be cooked
at
for
best browning.
OVEN TEMP
on JMS 10 only)
Step 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
them easier to carve. Internal temperature will rise
about 5° to 10”F.; to compensate for temperature rise,
if desired, remove roast from oven sooner (at 5° to
10”F. less than temperature in the guide).
NOTE: You may wish to use TIMED BAKE, as
described in the Baking section of this book, to turn
oven on 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.
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 per
even doneness. Some commercial frozen poultry can
pound additional time (10 minutes per pound for
be cooked successfully without thawing. Follow
roasts under 5 pounds, more time for larger roasts).
directions given on package label.
