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USING YOUR OVEN
HOW TO ROAST
To set oven for roasting see page 6, #2. Roastingisthecookingoftendercutsof meat with dry heat. No water is added nor isthe cooking utensilcovered. Searing is unnecessary. If desired, season meat with salt and pepper, Check weight of meat and place meat fat-side-up on a rackin ashallow roasting pan. Placeovenrackinoneofthetwobottom rack positions before oven is turned on. Preheating is unnecessary for roasting meats, Most meats are roastedat 325°F except tenderloin at 425°F and smaller poultry at 375°F to 400°F. Cooking time is determined by the weight of the meat and the desired aloneness.Use the chart given below as a guide in determining cooking times, For the most accurate resurts, use a meat thermometer. Insert the thermometersothetipisinthecenterofthe thickest part of the meat and is not touching bone or fat. Aftercooking, removemeatfromtheoven and let stand 15 to 20 minutes for easier carving. Rare or medium rare meatsshould be removed from the oven when the internaltemperature is5 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 thawedfirst, ltisalsopossible, 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 rolls. DO NOT REFREEZE MEATS THAT HAVE NOT BEEN COOKED FIRST.
PORK
Pork should always be cooked to an internal temperature of 170° (well done) throughout.
ROASTING CHART
BEEF Standing Rib
6 to 8 Ibs.
140° (rare) 160° (medium) 170° (well done)
300-325oF
23 to 25 min/Ib. 27 to 30 min/Ib. 32 to 35 min/Ib.
Rolled Rib
5 to 7 Ibs.
140° (rare) 160° (medium) 170° (well done)
300-325°F
32 min/Ib. 38 min/Ib. 48 min/Ib.
Tenderloin, Whole
4 to 6 Ibs. 2 to 3 Ibs.
140°F (rare) 140°F (rare)
425°F 425°F
40 to 60 minutes (total time) 45 to 50 minutes (total time)
Rolled Rump (high quality)
4 to 6 Ibs.
150 - 170°F
325-350OF
25 to 30 min/Ib.
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LAMB, LEG
5 to 9 Ibs.
160°F (medium) 170 - 180°F (well) -7-
325°F
25 to 30 min/Ib. 30 to 35 min/Ib.
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