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Roasting Guide
Position oven shelf at B for
and at A for larger roasts.
2. Place meat fat-side-up, or poul~
breast-side-up, on broiler pan or
other shallow pan with trivet. Do
not cover. Do not stuff poultry until
just before roasting. Use mea~
thermometer for more accurate
doneness. (Do not place
thermometer in stuffing.)
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Ham, raw
over 6
*For boneless rolled roasts
inches thick, add 5 to 10 minutes per
pound to times given above.
Poultry
Chicken or Duck
Chicken pieces
Turkey
3. Remove fat and drippings as
necessary. Baste as desired.
Standing time
recommended
for roasts is 10 to 20 minutes. This
them easier to carve. Internal
temperature will rise about 5° to
10° F.; to compensate for
temperature increase, if desired,
the roast's internal temperature is
5° to 10°F. less than temperature
shown in the Roasting Guide.
Oven
Rare:
325°
Medium:
Well Done:
325°
Rare:
Medium:
Well Done:
325°
Well Done:
Well Done:
325°
325°
To Warm:
325°
Well Done:
325°
Well Done:
350°
Well Done:
325°
Well Done:
Frozen roasts
5.
conventionally roasted by adding
10 to 25 minutes additional time
per pound to times given in guide
for refrigerated roasts. (10 minutes
additional time per pound for
roasts under 5 pounds, more time
for larger roasts.) Defrost poult~
before roasting.
Approximate Roasting Time
in Minutes Wr Pound
3 to 5 Ibs.
6 to 8 Ibs.
18-22
24-33
3s-39
22-29
40-4s
30-3s
21-25
20-23
2S-30
24-28
30-3s
28-33
3s-45
30-40
35-45
30-40
17-20 minutes per pound (any weight)
10 to 15 lbs.
Under 10 Ibs.
20-30
17-20
3 to 5 Ibs.
Over 5 Ibs.
3s-40
30-3s
35-40
10 to 15 lbs.
Over 15 Ibs.
18-2S
15-20
can be
-
Internal
Temperature 'F.
140°-1s00
1S0°-1600
170°-18S0
140°-1s00
170°-18S0
170°-1800
170°-1800
185°-1900
185°-1900
In thigh:
185°-1900
17
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