We judge ovr Baron to be
Tye,

properly dene when the we da
thermometer inserted into the
centre at 4:30 PRM. comes out
barely warm. If it fs still ice
cold, we've get "Beef Alaska”
So we turn the oven vp about
50 deqrees for the last hour.
Cooking of meat is effected
by the bene and the position
of the bone in the meat.
Boneless meats cook urcker.
Pork, veal, lamb and poultry
need to be well-done, but if
they are dry they are over-done.
Use your meat thermometer. If the
damn thing isn't done, put it back in
again. Its simple 5 and its YouR meat.

Cook the way You like it
ena":

it's got to be good.

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