Ge 49-4992 Manuel d'utilisateur télécharger pdf (Page 14)

Roasting

Roasting is cooking by dry heat.

Tender meat or poultry can be

roasted uncovered in your oven.

Roasting tempenitures, which

should be low and steady, keep

spattering to a minimum. When

roasting, it is not necessary to sear,

baste, cover, or add water to your

meat. Roasting is easy, just follow

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Step i. Position oven shelf at

second from botioni position (B)

for small size roast (3 to 5 lbs.) and

at bottom position (A) for larger

roasts.

Step 2: Check weight of roast.

Place meat fat-side-up or poultry

brea.st-siuc-up on roasting rack in a

shallow pan. The melting fat will

baste the meat. Select a pan as

close to the size of meat as possible.

(Broiler pan with rack is a good

pan for this.)

Step 3: Push BAKE button and

turn SET knob until desired

temperature is displayed. Check the

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approximate cooking times.

Step 4: iMost meats continue to

cook slightly while standing after

being removed from the oven. For

rare or medium internal doneness,

you may wish to remove meat from

the oven Just before it is done if it is

to stand 10 to 20 minutes while you

make gravy or attend to other icuxls.

If no standing is planned, cook

meat to suggested temperature.

Erozen Roasts

Frozen roasts of beef, pork,

lamb. etc., can be started without

thawing, but allow 15 to 25 minutes

per pound additional time (15

minutes per pound for roasts under

5 pounds, more time for larger

roasts).

Thaw most frozen poultry before

roasting to ensure even doneness.

Some commercial frozen poultry

can be cooked successfully without

thawing. Follow directions given

on packer’s label.

Roasting Guide

Type

Oven

lêîiî peinture

Ocnoncss

Approximate Roasting Time

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Internal

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Meat

3 to 5-Ibs. .

6 to 8-lbs.

Ti»nHi»r riitc rih hioh niialitv 325°

Rare:

24-33

18-22

130°-140°

sirloin tip, rump or top round*

Medium:

35-39

22-29

150°-160°

Well Done:

40-45

30-35

170°-185°

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325° Rare:

21-25

20-23

___________

130°-140°

*

Medium:

25-30

24-28

150°-160°

Weil Done:

30-35

28-33

170°-185°

..........................

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veai snouiaer, leg or luiii •

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Pork loin, rib or shoulder*

325°

Well Done:

35-45

30-40

170°-180°

Ham, pre-cooked

325°

To Warm:

17-20 minutes per lb. (any weight)

115°-125°

Under 10 lbs.

10 to 15-lbs.

Ham, raw

325°

Well Done:

27-35

24-27

170°

♦For boneless rolled roasts over 6-inches

thick, add 5 to 10 minutes per lb. to times

given above.

Poultry

3 to 5-lbs.

Over 5 lbs.

Chicken or Duck

325°

Well Done:

35-40

30-35

185°-190°

Chicken pieces

375°

Well Done:

30-35

185°-190°

10 to 15-lbs.

Over 15 lbs.

In thigh:

Turkey

325°

Well Done:

18-25

15-20

185°-190°

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