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ROASTING TIPS

-R

URBO

OASTING

• Roasting is a dry-heat method of cooking large pieces of meat uncovered on a rack,

with or without a supporting pan. When cooking, be sure that the roast does not

touch the lid or metal fan guard attached to the inside of the lid.

• Line the bottom of the glass pot with aluminum foil to catch drippings and juices.

• It is recommended that you use the low rack when roasting.

• There is no need to preheat, baste or turn.

• A meat thermometer is recommended. Roasting time varies with type of meat, type

of cut, and the amount of fat and tenderness according to age or maturity of animal.

The thickness and weight of each piece also has to be considered.

• A longer cooking time is required for frozen or partially thawed meats.

• If meat is lean, spray the rack and the side of the glass with a nonstick vegetable oil.

In the absence of meat thermometer, use the following table as a guide:

For the following meats, set temperature to 400°F.

MEAT

Beef (rib, rump, chuck)

Beef (boneless)

Pork (picnic)

Pork (boneless)

Pork (pork loin with bone)

Pork (ribs)

Ham (bone, fully cooked)

This chart is for reference only. Time may vary according to size or

depth of mixture, composition of ingredients and desired crispness.

TIME (min)

TEMPERATURE

10 min

400

20 min

300

35 min

300

8 min

325

20 min

300

10 min

400

12 min

400