Maytag CWE5800 - Manual (Page 14)

How to Roast
Roasting is the cooking of tender cuts of meat
with dry heat. No water is added nor is the
cooking utensil covered. Searing is unnecessary.
If desired, season meat with salt and pepper.
Check weight of meat and place meat fat-side-up
on a rack in a shallow roasting pan.
Place oven rack in one of the two bottom rack
positions before oven is turned on. Preheating is
unnecessary for roasting meats.
Meats are roasted at 325°F generally (except
tenderloin, 425°F and smaller poultry at 375°F to
400°F).
Cooking time is determined by the weight of the
meat and the desired doneness. Use the chart
given below as a guide in determining cooking
times. For the most accurate results, use a meat
thermometer. Insert the thermometer so the tip
is in the center of the thickest part of the meat
and is not touching bone or fat.
Roasting Chart
After cooking, remove meat from the oven and
let stand 15 to 20 minutes for easier carving. Rare
or medium rare meats should be removed from
the oven when the internal temperature is 5 to
10° less than the final desired temperature since
meat will continue to cook slightly while standing.
Frozen meat may be cooked in the same way as
fresh meat if the meat is thawed first. It is also
possible, however, to cook meat from the frozen
state. Follow the same roasting instructions but
increase cooking time approximately 10 to 25
minutes per pound. When using frozen packaged
meat, follow package directions. Frozen poultry
should always be thawed before cooking except
when package directions recommend cooking
from the frozen state such as for frozen turkey
roUs. Do not refreeze meats that have not
been cooked first.
Cut of Meat
Approximate
Weight
Internal
Temp.
Cooking
Temp. Time
Beef
Standing Rib 6-8 lbs. 140°F (rare)
160°F (medium)
170°F (well done)
300-325°F
23-25 min./lb.
27-30 min./lb.
32-35 min ./lb.
4-6 lbs. 140°F (rare)
160°F (medium)
170°F (well done)
300-325°F
26-32 min./lb.
34-38 min./lb.
40-42 min./lb.
Rolled Rib 5-7 lbs. 140°F (rare)
160°F (medium)
170°F (well done)
300-325°F
32 min./lb.
38 min./lb.
48 min./lb.
Rib Eye 4-6 lbs. 140°F (rare)
160°F (medium)
170°F (well done)
350°F
18-20 min./lb.
20-22 min./lb.
22-24 min./lb.
Tenderloin,
Whole
4-6 lbs.
2-3 lbs.
140°F (rare)
140°F (rare)
425°F
425°F
40-60 mins,
(total time)
45-50 min.
(total time)
Sirloin Tip
(high quahty)
3-4 lbs.
6-8 lbs. 140-170°F
140-170°F 325-350°F 35-40 min./lb.
30-35 min./lb.
Rolled Rump
(high quality)
4-6 lbs. 150-170°F 325-350°F 25-30 min./lb.
Pork Loin
Center
Half 3-5 lbs.
5-7 lbs. 160°F Throughout
160°F Throughout 325°F 30-35 min./lb.
35-40 min./lb.
Lamb, Leg 5-9 lbs. 160°F (medium)
170-180°F (well) 325°F 25-30 min./lb.
30-35 min./lb.
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