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Roasting
Place the meat fat-side-up on a rack in a shallow
roasting pan. Placing the meat on a rack holds it
Roasting is the method _br cooking large, tender
out of the drippings, thus allowing better heat
cuts of meat uncovered, without adding
circulation for even cooking. As the fiaton top of
moisture.
the roast melts, the meat is basted naturally,
eliminating tile need for additional basting.
General
Tips
Most meats are roasted at 325°F. It is not
The cooking time is determined by the weight of
necessary- to preheat the oven. Place the roasting
the meat and the desired doneness. For more
pan on a rack which has been placed in either of
accurate results, use a meat thermometer. Insert
the two lowest rack positions,
it so the tip is in the center of the thickest part of
the meat. It shonkt not touch fat or bone.
Use tender cuts of meat weighing three pounds
or more. Some good choices are: beef rib,
Remove the roast from the oven when the
ribeye, top round, high quality tip and romp
tbermometer
registers approximately 5°F below
roast, pork leg and loin roast, veal and lamb leg,
the doneness wanted. As the meat stands, the
shoulder roast and cured and smoked hams.
temperature _dll rise.
Season meat, if desired, either before or after
NOTE: For more information on cooking meat I
roasting. Rub into the surface of the roast if
and po_dtly; contact the USDA Meat and
I
added before cooking.
Poultry Hotline at 1-800-535-4555.
Roasting
Chart
(Thawed
Meats
Only)
Approximate
Oven
Approximate
Weight
Temperature
in °F
Internal
Roasting Time
Cut of Meat
(pounds)
(not preheated)
Temperature
(min. per pound) _
Beef
Rib Boast (cut side dog,m)
4 to 8
325 °
140 ° (rare)
2,5 30
160 ° (nledium)
30-35
Bib Eye Boast
4 to 6
325 °
140 ° (rare)
25-30
i60 ° (medium)
30 35
Loin Tenderloin Boast
2 to 3
4t10°
] 40 ° (rare)
20-25
Top Sirloin Roast
3 to 6
325 °
140 ° (rare)
25-30
160 ° (mediuln)
30-35
Pork
Shoulder Blade Boast, Boneless
4 to 6
325 °
I60 °
35-45
Shoulder Blade Roast
4 to 6
325 °
160 °
30 40
Loin Blade or Sirloin Roast
3 to 4
325 °
160°
35-45
Ham, HaIf (fully cooked)
5 to 7
325 °
14(1 °
25-35
Ham, Half (cook-before-eating)
5 to 7
275 °
160°
35 45
Lamb
Shoulder Roast Boneless
3-1/2 to 5
325 °
160 ° (medium)
35 40
17t1° (well)
40 45
Leg, Whole
5 to 7
325 °
160 ° (medium)
3(/-:35
170 ° (well)
35-4(t
Veal
Rib Boast
3 to 5
325 °
170°
40- 4,5
S]loulder. Boneless
4 to 6
325 °
170°
40-45
Poultry
Turkey, unstut't}ed_
12 to 16
325 °
180%185 °
/8-20
16 to 20
325 °
180 °-185 °
I6-18
20 to 24
325 °
180 ° 185 °
14-16
Turkey, Breast
3 to 8
325 °
180 °
30- 40
Chicken, Fryer
2 1/2 to 3-1/2
375 °
185 °
20-'24
Chicken, Roaster
4 to 6
375 °
185 °
20-25
°Times are approximate and may vary depending on the type of range used.
**Stuffed turkeys take longer to cook; relSr to cookbooks tbr approximate time.
PAGE 14
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