Roastingiscookingbydryheat.
Tendermeatorpoultrycanbe
roasteduncoveredinyouroven.
Roastingtemperatures,which
shouldbelowandsteady,keep
spatteringtoaminimum.When
roasting,itisnotnecessaryto
sear,baste,coveroraddwater
toyourmeat.
Roastingisreallyabaking
procedureusedforrneats.Therefore,
ovencontrolsaresettoBAKE.(You
mayhearaslightclickingsound,
indicatingtheovenisworking
properly.)Roastingiseasy;just
followthesesteps:
Wep4:Mostmeatscontinueto
cookslightlywhilestanding,after
beingremovedfromtheoven.
Standingtimerecommendedfor
roastsis10to20minutestoaHow
roasttofirmupandmakeiteasierto
carve.Internaltemperaturewillrise
about5°to 10”F.;tocompensatefor
temperaturerise,ifdesired,remove
roastfromovenat5°toIO°F.less
thantemperatureinguideonpage12.
NOFE:YoumaywishtouseTIME
BAKE,asdescribedonpage8,to
turnovenonandoffautomatically.
Rernemberthatfoodwillcontinue
tocookinthehotovenandtherefore
shouldberemovedwhenthedesired
internaltemperaturehasbeen
reached.
Roasb
~Frozenroastsofbeef,pork,
lamb,etc.,canbestartedwithout
thawing,butallow10to25minutes
perpoundadditionaltime(10
minutesperpoundforroastsunder
5pounds,moretimeforlarger
roasts).
~Thawmostfrozenpoultrybefore
roastingtoensureevendoneness.
$omecommercialfrozenpoultry
canbecookedsuccessi%llywithout
thawing.Followdirectionsgiven
onpacker’slabel.
StepL Checkweightofmeat,and
place,fatsideup,onroastingrack
inashallowpan.(Broilerpanwith
rackisagoodpanforthis.)Line
broilerpanwithaluminumfoilwhen
usingpanformarinating,cooking
withfruits,cookingheavilycured
meats,orforbastingfoodduring
cooking.Avoidspillingthese
materialsonovenlinerordoor.
Step2: Placeinovenonshelfin
AorB position.Nopreheatingis
necessary.
,.
~-
,,
Q.Is it necessarytoAd for
Ckmm?ssW&hameatihxmmekr?
A. Checkingthefinishedinternal
temperatureatthecompletionof
cookingtimeisrecommended.
TemperaturesareshowninRoasting
Guideonpage12.Forroastsover
8pounds,cookedat300°F.with
reducedtime,checkwith
thermometerathalf-hourintervals
afterha~fthetimehaspassed.
Q.why ismyroast crumbling
WhenI try to carveit?
A. Roastsareeasiertosliceif
allowedtocool10to20minutes
afterremovingfromoven.Besure
tocutacrossthegrainofthemeat.
Q.DoI needto preheat my
Oveneachtime I Cooka roast
or poultry?’
A. Itisrarelynecessarytopreheat
youroven,onlyforverysmall
~
roasts,whichcooka shortlength
oftime.
—
QeWhenbuyingaroast,are
theremy specialtipsthatWORM
helpmecookitmoreevenly?
A. Yes.Buya roastasevenin
thicknessaspossible,or buyrolled
roasts.
Q. Can I sealthe sidesofmyfoil
“tent”whenroastinga turkey?
A. Sealingthefoilwillsteamthe
meat.Leavingitunsealedallowsthe
airtocirculateandbrownthemeat. ‘
S@3: TurnOVENSET’toBAKE
andOVENTEMPto325°F.SmaH
poultrymaybecookedat375°F.
forbestbrowning.
_
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