Advertisement
1.
Position oven
shelf at B for small-size roasts (3 to 7 lbs.) and at
4.
Standingtime recommended f'orroasts is 10to 20 min. to
A for larger roasts.
"allowroast to firm up and make it easier to carve. It will rise
2. Place meat fat side up or poultry breast-side up on broiler pan
about 5° to 10° internal temperature; to compensate for tempera-
or other shallow pan with trivet. Do not cover. Do not stuff
ture rise, if desired, remove roast from oven at 5° to 10° less than
poultry until just before roasting. Use meat thermometer, for
temperature on chart,
more accurate doneness. (Do not place thermometer in stuffing.)
5. Frozen roasts
can
be conventionally roasted by adding 10 to 25
3. Remove fat and drippings as necessary. Baste as desired.
min. per pound more time than given in chart for refrigerated.
Type
INleat
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, pre-cooked
Ham. raw
Oven
Temp.
325°
325"
325°
325°
325"
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
(10 min. per lb. for roasts under5-lbs.) Defrost poultry before
roasting.
ApproximateRoastingTime,
in Minutesper Pound
3
to 5-lbs.
24~30
30-35
35-45
21-25
25-30
30-35
35-45
35-45
6
to
8-!ZM.
18-22
22-25
28-33
20-23
24-28
28-33
30-40
30-40
10reins. per lb. (any weight)
Under 10-lbs.
I
10 to 15-lbs.
20-30
17-20
*For boneless rolled roasts over 6-in. thick, add 5 to 10 min.
per
lb. to times given above.
I
Poultry
Chicken or Duck
Chicken pieces
Turkey
325°
375"
3
to 5-lbs.
Over
5
lbs.
Well Done:
35-40
30-35
Well Done:
35-40
10
to t5-lbs.
Over 15-lbs.
325°
I
Well
Done:
I
20-25
I
15-20
Interna!
Temp.0F
130"-!40°
150°-1600
170°-1850
130'3-1400
150°-1600
170°-1850
170°-1800
170°-1800
125°-1300
160°
?a?Am!–
—.
—
—
—.
—
———
—-
—.
—
— — .—.—
—
185°-1900
185°-1900
In thigh:
185°-1900
— —.
—
—
33
Advertisement
