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Roastingis cookingby dry heat.
Ttmdermeat or pouitry can be
roasteduncoveredin your oven,
oastingtemperatures,which
shouldbe low and steady,keep
spatteringto a minimum, When
roasting,it is not necessaryto sear,
baste,coveror add water to your
meat. Roastingis easy,just follow
these steps:
Step 1: Positionovenshelf at
secondfrom bottomposition(B)
for small size roast (3 to 5 lbs.) and
a
bottomposition(A) for larger
roasts.
Roastingw
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Step2: Check weightof roast.
Place meat fat-side-upor poultry
breast-side-upcmroastingrack in a
shallowpan. The meltingfat will
bastethe meat. Select a pan as
close to the size of meat as possible,
(Broilerpan with rack is a good
pan for this.)
Step 3: Push BAKEbuttonand
turn SET knob until desired
temperatureis displayed.Check the
RoastingGuidefor temperaturesand
approximatecookingtimes.
— —
Oven
Temperature
3
2
3
2
3
2
3
2
3
2
3
2
3
~
3
7
3
2
Doneness
R
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W
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Step 4: Most meatscontinueto
cook slightlywhile standingafter
being removedfrom the oven.
Standingtime recommendedfor
roastsis 10to 20 minutes.This
allowsroasts to firm up and makes
them easier to carve. Internal
temperaturewill riseabout5° to
10"F.; t o compensatefor temperature
rise, if desired, removeroast from
ovenat 5" to IO°F.less than
temperatureon guide.
FrozenRoasts
Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing,but allow 15to 25 minutes
per pound additionaltime (15
minutesper pound for roasts under
5 pounds, more time for larger
roasts).
Thaw most frozen poultry before
roasting to ensure evendoneness.
Some commercial frozen poultry
can be cooked successfullywithout
thawing. Follow directions given
on packer'slabel.
ApproximateRoastingTime
in Minutesper Pound
3
to 5-lbs.
6 to 8-lbs.
2
4
1
8
3
5
2
2
4
0
3
0
2
1
2
0
2
5
2
4
3
0
2
8
3
5
3
0
3
5
3
0
1
7
m
i
n
p l
(
w
e
Under 10lbs.
10to Is-lbs.
27-35
24-27
3
to 5-lbs.
Over 5 Ibs.
35-40
30-35
30-35
10to 15-lbs.
(lver 15lbs.
18-25
15-20
Internal
Temperature"F
!30°-1400
150°-1600
1700-1 85°
130°-1400
150°-1600
170°-1850
170°-1800
170°-1800
115°-1250
170°
1 "
1
8
I
thigh:
185°-1900
1
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