ROAST MEATS

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Roast meats should be treated the same as steaks and chops, except that after the meat is seared the cooking should be done more slowly, which will, of course, take more time. This part of the cooking can be done with the broiler door closed, or can be done in the upper or baking oven. Allow about 20 minutes to the pound for a roast.

                                                                                                                                                                                                                                                                                                           

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