Stephen Russell wrote: Hi Stephen,
> I mentally picture the pork 100% wrapped in foil, or no exposed meat > at all. Is that correct? Yes. > If so to brown that you will need to raise > the temp in cooking to 350-450. Now is this pan going in the oven or > on top of the range? It was on the range. > Why not back up here and go over "Roasting 101" > 1) You do not have to brown your meat to start. > 2) There is a general min per pound @ a temp rule that varies on ovens > and doneness for people. > > Base line in the sand is 350 degree F 20 min per pound = med to med > well. Well, hard to achieve 350, though. Starting from room temperature "2" gives you 475 in 17 minutes. But "3" never goes past 275. I wonder if the in-between positions do anything? I suppose if I set the timer for, say, 12 minutes. The piece of meat is 1/4 lb. Easy to burn it or dry it out, but, don't want undercooked food either. -- Regards, Pete http://pete-theisen.com/ http://elect-pete-theisen.com/ _______________________________________________ Post Messages to: [email protected] Subscription Maintenance: http://leafe.com/mailman/listinfo/profox OT-free version of this list: http://leafe.com/mailman/listinfo/profoxtech Searchable Archive: http://leafe.com/archives/search/profox This message: http://leafe.com/archives/byMID/profox/[email protected] ** All postings, unless explicitly stated otherwise, are the opinions of the author, and do not constitute legal or medical advice. This statement is added to the messages for those lawyers who are too stupid to see the obvious.
