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Roasting
Guide
1.
Positionovenshelfat B for
3. Remove fatanddrippingsas
5. Frown roasfi canbe
~
small-sizeroasts(3 to 7 lbs.)and
necessan. Basteas desired.
conventionally roastedby adding
.
at A for largerroasts.
"
2. Placemeatfat-sideup, or poultry
breast-sideup,on broilerpanor
othershallowpan withtrivet.Do
notcover.Do notstuffpoultryuntil
just beforeroasting.Use meat
probefor moreaccuratedoneness.
Controlsignalswhenfoodhas
reachedset temperature.(Donot
placeprobein stuffing.)
4. Stinding the recommended for
roasts is 10 to20minutes t o~ow roast
to firm up andmakeit easierto
carve.Intirnaltemperature willrise
about5°to 10"F.; t o compensate for
temperature rise, if desired,remove
roastfromovenat 5°to 10"F. l ess
thantemperature on guide.
10to
25
minutesper poundmore
timethangivenin guidefor
refrigeratedroasts.(10minutes
perpoundforroastsunder5pounds.)
Defrostpoultrybeforeroasting.
Oven
ApproximateRoasting Time,
Internal
Type
Temperature
Doneness
in Minutes per Wund
Temperature 'F
Met
3 to 5-lbs.
6 to $-lbs.
Tendercuts; rib,highqualitysirlointip,
325°
Rre:
24-30
18-22
130°-140°
rumpor topround*
Medium:
30-35
22-25
150°-160°
WellDone:
35-45
28-33
1700-185°
Lambhg or bone-inshoulder*
325°
Rare:
21-25
20-23
130°-1400
Medium:
25-30
24-28
150°-160°
WellDone:
30-35
28-33
170°-1850
Vealshoulder,legor loin*
325°
WellDone:
35-45
30-40
170°-1800
Porkloin, ribor shoulder*
325°
WellDone:
35-45
30-40
170°-180°
Ham,precooked
325°
ToWarm:
10minutesperpound(anyweight)
125°-1300
Under I&lbs.
10
tO
15-lbs.
Ham,raw
325°
WellDone:
20-30
17-20
160°
*Forbonelessrolledroastsover6-inches thick,add5 to 10mimltes per poundtotimesgivenabove.
Poultry
3 to 5-ibs.
Over 5-lbs.
Chickenor Duck
325°
WellDone:
35-40
30-35
185°-1900
Chickenpieces
375°.
WellDone:
35-40
185°-1900
10 to E-lbs.
Over 15-lbs.
In thigh:
~rkey
325°
WellDone:
20-25
15-20
185°-1900
.
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