Meat Roasting Guide

ds_Baking Dish 1

Note: This chart is a reference guide only, as variables such as size, temperature and individual preferences may affect the cooking time. Recipe or package directions should always take precedence. Keep a record of your results, preferred temperatures and times.


MEAT ROASTING GUIDE: Additional Cooking Tips

  1. Place oven rack in correct position before preheating oven.
  2. After reading the thermometer insert another 1/2″ (1 cm) and read again. If it reads lower than the first then continue cooking.
  3. Meat continues to cook after removal from oven, therefore allow meat to stand about 15-20 minutes before carving.

MEAT ROASTING GUIDE: Convection Cooking

  1. For convection roasting, insert the grease filter in the back of the oven and place the raised roasting rack over the two-piece broiler pan (broiler rack is necessary to prevent spattering).
  2. Convection cooking may cook faster; times may often be reduced up to 10 minutes per lb (.5 Kg).  Large pieces of meat should be checked shortly before the suggested minimum cooking time.
  3. Recommended for “all” tender meats to give a brown outside with a juicy, tender inside. For extra browning brush lean meats with oil.
  4. Place all roasts fat side up on raised roasting rack.