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Roasting G uide
Roasting
L Positionovenshelfat B for
small-sizeroasts(3to 7 lbs.)and
at A for largerroasts.
2. Placemeatfat-side up,orpoultry
breast-side u p,onbroiler panor
othershallow panwithtrivet.Do
notcover. D o notstuffpoultry until
just beforeroasting.Use meat
probefor moreaccuratedoneness.
Controlsignalswhenfoodhas
reachedset temperature. ( Donot
placeprobein stuffing.)
3. Remove fatanddrippingsas
necessary. B asteas desired.
4.
Standing t ime
recommended for
roasts is 10to20minutes t oallow roast
to firm up and makeit easierto
carve.Internaltemperature willrise
about5°to 10"F.; t o compensate for
temperature rise, if desired,remove
roastfromovenat 5°to 10"F. l ess
thantemperatureon guide.
Oven
Approximate Roasting Time,
Internal
'NW+
Temperature
Doneness
in Minutes perI%mnd
Temperature ' F
Meat
3 to5-lbs.
6 to 8-lbs.
Tendercuts; rib,highqualitysirlointip,
325°
Rare:
24-30
18-22
130°-1400
rumpor topround*
Medium:
30-35
22-25
150°-160"
WellDone:
35-45
28-33
170°-1850
LambLegor bone-inshoulder*
325°
Rare:
21-25
20-23
130°-1400
Medium:
..,.25-30
24-28
150°-1600
WellDone:
30-35
28-33
170°-1850
Vealshoulder, l egor loin*
325°
WellDone:
35-45
30-40
170°-1800
Porkloin,ribor shoulder*
325"
WellDone:
35-45
30-40
170°-1800
Ham,precooked
325°
ToWarm:
10minutes per pound(anyweight)
125°-1300
UnderNLlbs.
10to 15-lbs.
Ham,raw
325°
WellDone:
20-30
17-20
160°
*Forbonelessrolledroastsover6-inchesthick,add5 to 10minutes per poundto timesgivenabove.
PWdtry
3 to5-lbs.
Over5-lbs.
Chickenor Duck
325°
WellDone:
35-40
30-35
185°-1900
Chickenpieces
375°
WellDone:
35-40
185°-1900
10to 15-lbs.
Overl%lbs.
In thigh:
Turkey
325°
WellDone:
20-25
15-20
185°-1900
5. Frozenroastscanbe
conventionally roastedbyadding
10to 25 minutesperpoundmore
timethangiveninguidefor
refrigeratedroasts,(10minutes
perpoundforroastsunder5 pounds.)
Defrostpoultrybeforeroasting.
14
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