Maytag CWG3600 - Manual (Page 14)

Roasting
Roasting fa the method for cooking large,
tender cuts of rneat uncovered, wltiroul adding
moisture.
General Tips
Most meats are roasted at 325^F. it is not
necessary to preheat the oven. Place tlic
roasting pan on a rack wliich has been placed
in either of the two lowest rack positions.
Use tender cuts of meat weighing tlrree
pounds or more. Some good choices are; beef
rib. rib eye, top round, high quality tip and
rump roast, pork loin roast, veal and lamb leg.
shoulder roast and cured or smoked hams.
Season meat, if desired, either before or after
rorrsttng, Rub into the surface of the roast if
added before cooking.
Place the meat fat-side-up on a rack in a
shallow roasting pan. Placing the meat on a
rack holds It out of the drippings, thus
allowing better lieai circulation for even
cooking. As ilie fat on top of the roast melts,
the meal is hasted naturally, eliminating tiie
need for additional basting.
The cooking time is determined by the weight
of the meat and the desired doneness. For
more accurate results, use a meat
tliermomeicr. insert it so the tip is in the
center of Uic thickest part of the meat. It
should not touch fat or bone.
Remove tire roast from the oven when the
tliermometer registers approximately b“F
below the doneness wanted. As the meat
stands, the temperature will rise.
f.
; • ■ - . ; . ! ■ • .
iVOr^;: For more information on, choking
meal and poultry, contact the USDA
Meat and Poultry Hotline at
1-B00-S35-4555. . :
Roasting Chart (Thawed Meats Only)
-'К'
■ : 1 "V ■ ' :
,..vA
y-chit ofMe^-v : y.; , V ; ;
■ Weight: . ■
Ipbonds)
O v^
Thm|№ratttre
(not preheated]
IntemaJ
T«nperature
=
: Approaiinate
tbiasthigTime
(n^n, per pqimd)*
Beef
Rib Roast icot-side-down) 4 lo S 325= 140* {rare!
160® (medium)
25-30
30-35
Rib Eye Roast 4 to e 325^ 140= (rare)
1
60® (medium)
25-30 ;
30-35 i
Loin Tenderloin Roast 2 to 3 400= 140= (rare) 20-25
Top Strloln Roast 3 io 6 325= :40= (rare)
160= imediurn)
2S-3D
30-35
Pork
Shoulder Blade Roast, Boneless 4 to 6 325* 160° 35-45
Shoulder Blade Roast 4 me 325= 160° 30-40
Loin Blade or Sirloin Roast 3 to 4 325= 160° 35-45
Наш. Half (fully rooked! 5 to 7 325= 140^* 25-35
Main. Half (cook-before-eatlng) 5 to? 275“^ 160° 35-45
Lam b
Shotildcr Roast, Boneless 3-1/2 to 5 325= 160° (niedium)
170"-' (well}
35-40
40-45
Leg, Whole .S to 7 325= l eO® (mcditim)
170° (well)
30-35
35-40
Poultry
Turkey, unstuffed** 12 to 16 325= 160°- 185° 18-20
16 to 20 325® 180'=- 1S5“ 16-18
20 to 24 .325= 1S0°- 183= 14-16
Turkev, Breast 3 to S 325= 180° .30-40
Chicken- Frver 2 -1/2 to .3-1/2 375= 185° 20-24
Chicken. Roaster 4 to 6 375= 185° 20-25
Cooking times are approximate and may vary depending on the shape of the rotist -
Stuffed turkeys take longer to cook; refer to cookbooks for approxlniate itme.
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