Conseils pour le rtissage
- Laissez la viande (et non la volaille) en dehors du rfrigerateur
jusqu' ce qu'il atteigne la temprature ambiant (30 minutes - 1 Heure)
et enfournez-l.
- Lorsque vous utilisez un thermomtre viande, insrez le bout dans
la partie la plus paisse de la peau afin de ne pas toucher des graisse ou d'os.
- Continuous roasting at a low temperature results in a juicy
roast, but you can brown the roast, by preheating the oven to
450° F then adjust to 325° F when you put the roast in.
- Remove the roast from the oven when its internal temperature
is 10-15° F below the desired final resting temperature (see chart)
and let it stand for 15-30 minutes before slicing. The internal
temperature of the meat will continue to rise, even after the
meat is taken out of the oven because the heat from its exterior
still conducting heat towards the centre of the roast. This is
known as carry-over cooking.
- Boneless roasts cook more slowly than roasts with the bone-in
of the same weight (because bone conducts heat faster than flesh).
- Small chickens are roasted at 400° F so that they brown well
in the short cooking time. They may also be done at 325° F but
will take longer and will not be as brown.
- Increase cooking time 15 to 20 minutes for stuffed chicken and
duck.
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