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Roasting Guide
Oven
Approximate
Roasting
Time
Internal
Type
Temperature
Doneness
in Minutes
per Pound
Temperature
M[eat
3 to 5 lbs°
6 to 8 1
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
325°E (163°C_)
325_E (163°C,)
325°E (163°C)
325°E (163°C)
325°E (163°C.)
I
Ra_e:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
(1.4 to 2.3 kg)
(2.7 to 3.6 kg)
24-35
18-25
35-39
25-31
39-45
3t-33
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30-40
140-150°F (60-66°C.)y
I50-160OE (66-7i _C)
170-185°E
(77-850C)
140-150°E (60-66°C_)t
150-160°E
(66-71°C.)
170-185°E
(77-85°C.)
I70-180°E
(77-82°C)
170-180°E
(77-82°C)
Poultry
325°E (163°C.)
350°E (1770C_)
To
Warm:
Chicken or Duck
Chicken pieces
Well Done:
Well Done:
18-23
minutes per pound
(450 grams) any weight
Turkey
325oE (163oc,)
Well Done:
3 to 5 lbs.
Over 5 lbso
(1.4 to 2.3 1_3
(2.3 kg
35-40
30-35
35-40
10 to 15 lbs.
Over I
lbs.
(4.5 to 6.8 _
(6.8
16-22
12-I9
115-125°E
(46-52°C.)
t85-190_E
(85-88°C)
t85-190°E
(85-88°C)
In thigh:
185-190°E
(85-88°Co)
*For boneless rolled roasts over 6" (15 cm) thick, add 5 m t0 minutes
per pound
(450 grams) to times given above.
tThe U_S,_Department
of Agriculture
says, "Rare beef is pop_ar,
but you should know that cooking it to only 140°F (60°C,)
means some
food poisoning
organisms may survive." (Source: Safe Food Book. Your Kitchen
Guide. USDA Rev. June 1985o)
19
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