Timing roasts in a stoneware baker

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donnaohooh

Assistant Cook
Joined
Sep 26, 2004
Messages
27
Location
taunton,ma
I need help. I know that they say cooking time is reduced in a stoneware baker. My question is how short is the cooking time. I want to cook a bone-in rib end pork roast in mine. I would usually cook it for about 30 minutes a pound in a conventional roasting pan. That means for a 6 1/2 pound roast I would cook it for about 3 hours. In the stoneware roaster, do you think 2 to 2 1/2 hours would be enough?


Donna
 
Timing Roasts...

Sorry I cannot answer your question for absolute sure. I am going by my childhood memory...I beleive my Mother used to fiquire it was 30% less cooking time. Also I remeber her searing the outside of the roast to seal in the juices and give the roast some colour. The roaster acts almost like a steamer so I would make sure you season your roast well. Hope this is of some help. :D
 
I find a meat thermometer to be indispensible for this reason - no guessing.

Check out the Polder (or other brands) in-the-meat thermometer with a remote display. You insert the thermometer into the meat and plug it into a display that sits on the counter. Set the temperature alarm and it beeps when the meat is done.
 
I have one of those thermometers but I just moved this year and am having trouble finding all of my toys. I can't seem to remember where I put everything. Donna
 
I have got to get one of those remote thermometers Andy.
Been wanting one for the longest time, but been too cheap to buy one :roll: Guess I should just bite the bullet and get one.
It's got to be more convenient than opening and shutting the oven and using my instant read thermometer.
John.
 
I find my Polder thermometer indispensable. Spend the $20 and get one (doesn't have to be Polder even). It really is the best way to make sure your meat is cooked the way you want it.
 

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