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Roasting
Roasting is cooking by dry heat. Tender meat or pout-
try 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 nec-
essary 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 fol-
low these steps:
Step 1: Position oven
shelf on shelf support B
for small roasts (3 to 5
pounds) and on shelf sup-
port 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 stze
of the meat as possible. (Broiler pan with rack is a
good pan for this.)
Step 3: Turn OVEN SET
knob to BAKE or TIME
BAKE and OVEN TEMP
knob to desired tempera-
tureo 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°R If you wish to compensate for tem-
perature rise, remove the roast from the oven when its
internal temperature is 5 ° to 10°E less than tempera-
ture shown in the Roasting Guide.
Frozen Roasts
Frozen roasts of beef, pork, lamb, etco, 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_ Follow direc-
tions given on packer's label.
Dual Shelf Cooking
This allows more than one food to be cooked at the
same timer 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. Allow 15 to 20 minutes of additional
cooktime for the potatoes°
Type
Meat
Tender cuts; rib, high quality sirloin tip,
rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin"
Pork loin, rib or shoulder*
Oven Approximate Roasting Time Internal
Temperature Doneness in Minutes per Pound Temperature °F
325°
325=
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
3 to 5 Ibs. 6 to 8 tbs°
24-35 18-25
35_39 25-31
39-45 31-33
21-25 20-23
25-30 24-28
30-35 28-33
3545 30-40
35-45 30-40
325°
325°
130=-140 _
150o-t60 °
170%185 °
130_140 _
150_t60 _
170o-185 °
170_t80 °
170_180 °
Ham, precooked 325= To Warm: 18-23 minutes per pound (any weight)
*For boneless rolled roasts over 6 inches thick, add 5 to t0 minutes per pound to times given above,
Poultry Over 5 Ibs.
Chicken or Duck 325° Well Done: 30-35
Chicken pieces 350° Well Done:
Turkey
325° Welt Done:
115°-125 °
3to 51bs.
35-40
35-40
10 to 15 Ibs..
16-22
Over 15 lbs.
12-19
185°-190"
185°-190 °
In thigh:
185°d 90°
24