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OVEN USE
14
Roasting isthe method for cooking large, tender cuts of meat
thus allowing better heat circulation for even cooking. As the
uncovered, without adding moisture,
fat on top of the roast melts, the meat is basted naturally,
eliminating the need for additional basting.
RoastingTips
The cooking time is determined by the weight of the meat
Most meats are roasted at 325°F. It is not necessary to
and the desired doneness. For more accurate results, use
preheat the oven. Place the roasting pan on either of the two
a meat thermometer. Insert it so the tip is in the center of the
lowest rack positions,
thickest part of the meat. It should not touch fat or bone.
Use tender cuts of meat weighing three pounds or more.
Remove the roast from the oven when the thermometer
Some good choices are: Beef rib, ribeye, top round, high
registers the desired temperature.
quality tip and rump roast, pork loin roast, leg of lamb, veal
shoulder roast and cured or smoked hams.
NOTE: For more information about food safety, call
Season meat, if desired, either before or after roasting. Rub
USDA's Meat & Poultry Hotline at 1-800-535-4555.
For
into the surface of the roast if added before cooking,
cooking information write to the National Live Stock and
Meat Board, 444 North Michigan Avenue, Chicago,
Place the meat fat-side-up
on a rack in a shallow roasting
illinois 60611.
pan. Placing the meat on a rack holds it out of the drippings,
Approximate
L
Oven
Approximate*
Weight
Temperature
Internal
RoastingTime
Cut of Meat
_
(pounds)
in °F
Temperature
(min. per lb.)
Beef
Rib Roast (cut-side-down)
4 to 8
325°F
160°F (medium)
30-35
Rib Eye Roast
4 to 6
350°F
t 60°F (medium)
30-35
TopSirloin Roast
3 to 6
325°F
160°F (medium)
30-35
Pork, Fresh
Shoulder Blade Roast,(boneless)
4 to 6
325°F
160°F
35-45
Shoulder BladeRoast
4 to 6
325°F
t 60°F
30-40
LoinBladeor SirloinRoast
3 to 4
325°F
160°F
35-40
Boneless PorkLoin
6 to 8
325°F
160°F
25-35
Pork,Smoked
Ham, Half (fullycooked)**
5 to 7
325°F
140°F
25-35
Ham, Half (cook-before-eating)
5 to 7
325°F
160°F
35-45
Poultry
Turkey, u nstuffed***
12 to 16
325°F
180°-185°F
18-20
16to 20
325°F
t 80°-185°F
16-18
20 to 24
325°F
180°-185°F
14-16
Turkey,Breast
3 to 8
325°F
180°F
30-40
Chicken,Fryer
2 1/2 to 3 1/2
350-375 °
180°F
20-24
Chicken,Roaster
4 to 6
350-375°F
180°F
20-25
Lamb
Leg (boneless)
2 to 3
325°F
160°F
35-40
170°F
40-45
WholeLeg
5 to 7
325°F
160°F
30-35
* Cooking times are approximateand may vary depending on the shape of the roast. A meat thermometeris the most accurate way
to determine aloneness.
** Add water and follow package directions.
*** Stuffed turkey requires additionalroasting time. Shield legs and breast with foil to prevent overbrowning and drying of skin.
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