Sears KENMORE 73318 - Manual (Page 25)

Roasting is cooking by dry heat. Tender meat or poul­
try can be roasted uncovered in your oven. Roasting
temperatures, which should be low and steady, keep
spattering to a minimum. When roasting, it is not nec­
essary to sear, baste or add water to your meat.
The oven has a speciai
low shelf support (R) just
above the oven bottom.
Use it when extra cooking
space is needed; for
example, when roasting a
large turkey.
Roasting is easy, just fol­
low these steps:
Step 1 : Position oven
shelf on shelf support B
for small roasts (3 to 5
pounds) and on shelf sup­
port A for larger roasts.
Step 2: Check weight of
roast. Place meat fat-side-
up or poultry breast-side-
up on roasting rack in a shallow pan. The melting fat
will baste the meat . Select a pan as close to the size
of the meat as possible. (Broiler pan with rack is a
good pan for this )
Step 3: Turn OVEN SET
knob to BAKE or TIME
BAKE and OVEN TEMP
knob to desired tempera­
ture. Check the Roasting
Guide for temperatures
and approximate cooking
times.
Step 4; Most meats continue to cook slightly white
standing after being removed from the oven.
Recommended standing time for roasts is 10 to 20
minutes. This allows roasts to firm up and makes
them easier to carve. Internal temperature will rise
about 5° to 10°F. If you wish to compensate for tem­
perature rise, remove the roast from the oven when its
internal temperature is 5° to 10°F. less than tempera­
ture shown in the Roasting Guide,
Frozen Roasts
Frozen roasts of beef, pork, iamb, etc., can be roasted
without thawing, but allow 15 to 25 minutes additional
time per pound (allow 15 minutes additiona! time per
pound for roasts under 5 pounds; allow more time per
pound for larger roasts).
Thaw most frozen poultry before roasting to ensure
even doneness. Some commercial frozen poultry can
be cooked successfully without thawing. Follow direc­
tions given on packer's label.
Dual Shelf Cooking
This allows more than one food to be cooked at the
same time. For example; While roasting a 20-lb.
turkey at position R, a second shelf may be positioned
on shelf support D so that scalioped potatoes can be
cooked at the same time. Calculate the total cooking
time that will enable both dishes to complete cooking
at the same time. Allow 15 to 20 minutes of additional
cooktime for the potatoes.
Type
Oven
Temperature Doneness
Approximate Roasting Time
in Minutes per Pound Internal
Temperature °F
Meat 3 to 5 lbs. 6 to a lbs.
Tender Duts; rib, high quaiity sirloin lip, 325° Rare: 24-35 18-25 130”-140°
rump or iop round*
Medium; 35-39 25-31 150°-160°
Well Done; 39-45 31-33 170”-185°
Lamb leg or bone-in shoulder* 325° Rare: 21-25 20-23 130”-140°
Medium: 25-30 24-28 i50”-ieo'-
Wei! Done; 30-35 2S'33 170”-105°
Veal shoulder, leg or loin* 325° Wei! Done: 35-45 30-40 170“-100°
Pork loin, rib or shouidar* 325° Well Done; 35-45 30-40 170°-180°
Ham, precooked 325° To Warm; 18-23 minutes per pound (any weight) 115°-125°
‘For boneless rolled roasts over 6 inches i nick, add 5 to 10 rrinutes per pound to times given above.
Poultry 3 to S lbs. Over S lbs.
Chicken or Duck 32S° Well Done: 35-40 30-35 185°-190°
Chicken pieces 350° Well Done: 35-40 18S°-190°
10 to IS lbs. Over IS lbs. In thigh:
Turkey 325” Well Done: 16-22 12-19 185”-190°
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