Kenmore Kitchen Grill - Manual (Page 16)

helpful cooking
ROASTING
Roasting is dry heat cooking (as opposed to boiling, for
example). It is suggested for poultry and tender cuts of
beef, lamb, pork and veal,. Always place the meat with
the fat side up for self-basting.
allows oven air to move around under foil Sealing the
foil will tend to steam the meat,
OVEN TEMPERATURE — For the best flavor and
tenderness, see the chart for suggested oven temper-
tures
MEAT THERMOMETER - An accurate meat ther­
mometer tells when your meat is roasted the way you
like it Put thermometer into the center of the largest
muscle of meat or in the inner thigh or breast of poultry
For a correct temperature reading, the tip of the ther­
mometer should not touch fat layers, bone or gristle
OVEN ROASTING TIPS
RACK ARRANGEMENT — Before fixing your meat, ar­
range the oven racks
ROASTING PAN — Use a shallow, open pan with the
meat on a rack that fits the size of the roast, A pan
that’s too small will allow your roast to drip over the
edge. Too large a pan results in more oven spatter. You
can cut down spatter by lining the bottom o f the
roasting pan with lightly crushed aluminum foil
ROASTING WITH FOIL — A foil “tent" can be used to
slow surface browning. This is good on a large turkey
Place tent-shaped foil loosely over the meal This
JUDGING DONENESS — To get a correct reading when
using a meat thermometer move it up and down 'A” or
so (see illust.). Roasts will be easier to carve it you let
them set for 10 to 20 minutes after removing from oven
For standing roasts, remove from the oven when the
thermometer registers 5“ to 10° lower that the preferred
doneness as meat will continue to cook after removal
ROASTING CHART
Kind of Meat
Approx.
Weight
(lbs.)
Oven
Temperature
(degrees F.)
internal
Temperature
(degrees F.)
Suggested
Cooking
Time Per Lb.
(minutes)
(rare to weli)
BEEF
Standing rib 6-8 325 140 (rare), 160 (med). 170 (well) 23-35
rolled rump 4-6 325 140 (rare). 160 (med), 170 (well) 25-30
sirloin tip 3'/?-4 325 140 (rare). 160 (med), 170 (well) 35-40
VEAL
leg 5-8 325 170 25-35
rolled shoulder 4 - 6 325 170 40-45
PORK, FRESH
picnic shoulder 5-8 350 170 30-35
leg 7- 10 350 170 25-30
PORK, SMOKED
Ham, to cook before
10-14 325 160 18-20
eating - whole
HAM
fully cooked 5-7 325 140 18-24
Canadian bacon 2-4 325 160 35-40
LAMB leg 5-8 325 175- 180 35-40
POULTRY
chicken 350 - 375 180- 185 30-35
Cornish hen 1 350 180-185 45-60
duck 5-6 350 180-185 20-25
turkey 6-8 325 180-185 20-25
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