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Roasting Guide
Roasting
1. Position oven shelf at B for
3. Remove fat and drippings as
5. Frozen roasts can be
small-size roasts (3 to 7 Ibs.) and
necessary. Baste as desired.
conventionally roasted by adding
at A for larger roasts.
4.
Standing time
recommended for
10 to 25 minutes per pound more
2. Place meat fat-side up, or poultry
time than given in guide for
roasts is 10to 20 minutes to allow roast
breast-side up, on broiler pan or
to firm up and make it easier to
refrigerated roasts. (10 minutes
other shallow pan with trivet. Do
carve. Internal temperature will rise
per pound for roasts under 5 pounds.)
Defrost poultry before roasting.
not cover. Do not stuff poultry until
about 5° to 10°F.; to com~ensate for
just before roasting. Us~ mea~
temperature rise," if desira,
remove
probe for more accurate doneness.
roast from oven at 5° to 10"F. less
Control signals when food has
than temperature on guide.
reached set temperature. (Do not
place probe in stuffing.)
Oven
Approximate Roasting Time,
Internal
Type
Temperature
Doneness
in Minutes per Fbund
Temperature 'F
Meat
3 to 5-lbs.
6 to 8-lbs.
Tender cuts; rib, high quality sirloin tip,
325°
Rare:
24-30
18-22
130°-140°
rump or top round*
Medium:
30-35
22-25
150°-1600
Well Done:
35-45
28-33
1700-185°
Lamb Leg or bone-in shoulder*
325°
Rare:
21-25
20-23
130°-140°
Medium:
25-30
24-28
150°-1600
Well Done:
30-35
28-33
170°-185°
Veal shoulder, leg or loin*
325°
Well Done:
3545
30-40
170°-180°
Fork loin, rib or shoulder*
325°
Well Done:
35-45
30-40
170°-180°
Ham, precooked
325"
To Warm:
10 minutes per pound (any weight)
125°-130°
Under NJ-lbs.
10 to 15-lbs.
Ham. raw
325°
Well Done:
20-30
17-20
I60°
*For boneless rolled roasts over 6-inches thick, add 5 to 10 minutes per pound to times given above.
Fmdtry
3 to 5-lbs.
Over 5-lbs.
Chicken or Duck
325°
Well Done:
35-40
30-35
185°-1900
Chicken pieces
375°
Well Done:
35-40
185°-1900
10 to 15-lbs.
Over 15-lbs.
In thigh:
Turkey
325°
Well Done:
20-25
15-20
185°-1900
27
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