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~. po~i~ionoven sh~lf at B fof smalI.size roasts (3 to 5-lbs.) and at A for larger roasts.
~. place meat or ~oultry fat side up on broiler pan or other shallow pan with trivet. Do not cover.
DO
not stuff Poultry until just before roastin9 ~<
Use meat thermometer if your oven has one, for most accurate doneness. Thermometer signals when food has reached set temperature,
3, Remove fat and drippings as necessary. Baste as desired.
& .SWwsdimg ti~e recommended for roasts is 10to 20 min. to allow roast to firm up and make it easier to carve, It will rise about 5°to 10°in internal
temperature; to compensate for temperature rise, if desired, remove roast from oven at 5° to 10° less than temperature on chart.
5, Frozen roasts can be conventionally roasted by adding 10to 25 min. per pound more time than given in chart for refrigerated. (10min. per lb, for
roasts under 5-lbs,). Defrost poultry before roasting.
43VMJ
Approximate !Rmsting 'Timef
;- lntematl
Type
Temp.
,
!DCDnem?ss
in
Miirmmx%
!pIl?i'
!POund
'Temp.'F
Meat
J
3 to 5=ubsa
6 to &ibs.
Tender cuts: rib, nigh quality
325°
Rare:
24-30
18-22
: 130°-1400
sirloin tip, rump or top round+
Medium:
30-35
22-25
, 150°-160"
Well Done:
~ 35-45
28-33
{ , 170°-1850
Lamb Leg or bone-in shoulder*
325°
'
Rare:
21.25
20-23
/
130°- 140°
Medium:
t
25-30
24-28
I ' 150°-1600
Well Done:
, ~ 30-35
28-33
~ 170°-1850
Veal shoulder, leg or loin*
325°
Well Done:
: :
35-45
30-40
170°-1800
Pork loin, rib or shoulder*
325°
'
Well Done:
35-45
30-40
' 170°-1800
,Ham,pre-cooked
325°
~EJŠ„Z••˜"'•è˜'•
r,
To Warm:
,.
10 reins, per lb, (any weight)
' 125°-1300
?.
Uh@lerIcmbs.
'uO to I!%ms.
;
Ham, raw
325°
well Done:
~:
20-30
17-20
*For boneless rolled roasts over 6-in. thick, add 5 to 10 min. ~er lb. to times aiv& above,
Fham'y
:';
3 to 541ka
Cw?$'
5 =Nbs.
Chicken or Duck
!'>
325°
Well Done:
I
35-40
30-35
40 to
15=UBS0 'over
15=U3S.
:1:
Bra t high:
Turkey
325°
Well Done:
20-25
15-20
,. 1850-1 90°
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