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Roasting
(Thawed
MeaLs
Only)
internal
Approx.
ApproX!
Temperature
Convection
Radiant
Approx,
Temperature
of Meat - End of Roasting Time
Roasting Time
Variety and
Weight
(not preheated)
Roasting Time
(minutes per
(minutes per
Cut of Meal
(pounds)
°F
°F
pound)
pound)
'I
i
BEEF
I
Rib Roast
4to
325 °
1400 (rare)
20-25
25-30
1600 (medium)
25-30
30-35
Rib Eye Roast
4t06
....
3250
140 ° (rare)
20-25
25-30
160 ° (medium)
25-30
30-35
Loin Tenderloin
Roast
2 to 3
400 °
140 ° (rare)
15-20
20,25
Round
Eye Round
Roast
4 to 5
325 °
140 ° (rare)
20-25
25-30
160 ° (medium)
25-30
30-35
Top Sirloin
Roast
3 to 6
325 °
140 ° (rare)
20-25
25-30
160 ° (medium)
25-35
30-35
Round Tip Roast
4 to 6
325 °
140 ° (rare)
20-25
25-30
160 ° (medium)
25-30
30-35
PORK
Shoulder
Blade Roast,
4 to 6
325 °
170 °
30-40
35-45
Boneless
Shoulder
Blade Roast
4 to 6
325 °
170 °
25-35
30-40
Loin Blade or Sirloin
Roast
3 to 4
_
325 °
170 °
30-40
35-45
Leg (Fresh Ham)
10 to 16
325 °
170 °
20-30
25-35
Ham, Half (Fully cooked)
5 to 7
325 °
140 °
20-30
25-35
Ham, Half (Cook-
5 to 7
275 °
160 o
30-40
35-45
before-eating)
Arm Picnic Shoulder
5 to 8
325 °
140 o
20-25
25-30
LAMB
Shoulder
Roast, Boneless
3V2to 5
325 °
160 ° (medium)
30-35
35-40
170 ° (well)
35-40
40-45
Leg, Whole
5 to 7
325 °
160 ° (medium)
25-30
30-35
170 ° (well)
30-35
35-40
Leg, Shank Half
3 to 4
325 °
160 ° (medium)
25-30
30-35
170 ° (well)
30-35
35-40
Leg, Sirloin
Half
3 to 4
325 °
160 ° (medium)
30-35
35-40
170 ° (well)
35-40
40-45
VEAL
Rib Roast
3 to 5
325 °
170 °
35-40
40-45
Shoulder,
Boneless
'
4 to 6
325 °
170 °
35-40
40-45
_eg, Half, Boneless
3 to 5
325 °
170 °
35-40
4050
POULTRY
Turkey, unstuffed
8 to 12
325 °
180°-185 °
15-17
20-22
Turkey, unstuffed
12 to 16
325 °
1800-185 °
13-15
18-20
Turkey, unstuffed
16 to 20
325 °
180°-1850
11-13
16-18
Turkey, unstuffed
20 to 24
325 °
180°-185 °
9-11
14-16
Turkey, Whole, Boneless
4 to 6
350 °
170°-175 °
25-35
35-45
Turkey, Breast
3 to 8
325 o
180 o
25-35
30-40
Chicken;
Fryer
21/_to 31/_
375 °
185 °
18-22
20-24
Chicken,
Roaster
4 to 6
375 °
185 °
15-20
20.25
Capon, unstuffed
5 to 8
375 °
t80°-185 °
15-20
20-25
Cornish
Game Hen
1 to 1 V2
375 °
180_.185 °
35-45
45-55
Ouck
4to6
,
350_
185 °
J
15-20
20-25
33
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