Advertisement
see
chide
on page
If%
Roasting iscookingbydryheat.
Tlmderrneat o r poultrycanbe
roasteduncovered inyouroven.
Roasting temperatures, w hich
shouldbelowandsteady, k eep
spattering toa minimum.When
roasting,itisnotnecessaryto
sear,baste,coveror addwater
toyourmeat.
Roasting is reallya baking
procedure usedformeat.s. T herefore,
ovencontrolsaresetto BAKE.(You
mayheara slightclickingnoiseto
indicatetheovenis working
properly.)Roasting is easy;just
followthesesteps:
Step 1:Checkweightofmeat,and
place,fatsidedp,onroastingrack
ina shallow pan. @roilerpanwith
rackis a goodpanforthis.)Line
broilerpanwithahninum foilwhen
usingpanformarinating,cooking
withfruits,cookingheavilycured
meats,or forbastingfoodduring
cooking. A voidspillingthese
materialsonovenlineror door.
Step2: Placein ovenon shelfin
"A"or "B" position.Nopreheating
isnecessary.
W@:
TurnOWN
SETto BAKE
andOVENTEMPto 325°F.Small
poultrymaybecookedat375*E
forbestbrowning.
Step4: Mostmeatscontirmeto
cookslightlywhilestandingafter
beingremovedfromtheoven.For
rareor mediuminternaldoneness,
ifmeatisto stand10to20 minutes
whilemakinggravy,or foreasier
carving,youmaywishtoremove
meatfromovenwheninternal
temperatureis5 to 10"F. b elow
temperaturesuggested on guide.
If no standingisplanned,cook
meatto suggested temperature on
guideonpage18.
NOTE: YoumaywishtouseTIME
BAKE, a sdescribedonprecedingpage
toturnovenonandoffautomatically.
Also,ifyourovenisequippedwith
specia.lmeatthermometer,
seepage17
forusage.
For
RBa$ts
~Frozenroastsofbeef,pork?
lamb,etc., canbe startedwithout
thawing, b utallow10to25 minutes
perpoundadditionaltime(10
minutesper poundforroastsunder
5 pounds,moretimeforlarger
roasts).
~Thawmostfrozenpoultrybefore
roastingtoensureevendoneness.
Somecommercial f rozenpouhy
canbecookedsuccessfully without
thawing. F ollowdirectionsgiven
onpacker'slabel.
Q.
Is it
necessary
to
check
f
Cb'M-M%s
A. Checkingthe finishedinternal
temperatureat thecompletionof
cookingtimeis recommended.
Temperatures a re shownin Roasting
Guideon page 18.For roastsover8
lbs., cookedat 300"F.withreduced
time,checkwiththermometer a t
half-hourintervalsafterhalfthe
timehas passed.
Q.
w
is
my
roast
'
when
I
try to carveit?'
A. Roastsare easierto sliceif
allowedto cool 10to 20 minutes
afterremovingfromoven.Be sure
to cut acrossthe grainof themeat.
Q.
Do I need
to
preheatmyoven
eachtime~cooka roastorpwhy?
A.
It
is rarelynecessaryto preheat
youroven,onlyfor very small
roasts,whichcooka shortlength
of time.
Q. When buying a roast,are
thereanyspecialtips thatwould
helpme cookit moreevenly'?
A. Yes.Buya roastas evenin
thicknessas possible,or buyrolled
roasts.
Q
Can I seal the sidesd!my foil
"tent"whenroastinga turkey?
A. Sealingthe foilwill steamthe
meat.Leavingit uns@kdallowsthe
air to circulateandbrownthemeat.
16
Advertisement
