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,
BEEF
2
Standing
Rib
Rare
Medium
Well Done
Rolled Rib
M%IB
Leg
$ihx.rkkr
PORK,
fresn
Loin
Fresh Ham, Shoulder
PQRK,
cured
Ham, Precooked
!-fare, Cook bfMhw
EaiirJg
Shoulder,
Picnic
POULTRY
Chicken
Ready-to-Cook
wt.
Turkey
Ready-to-Cook
wt.
5.
h40st mea
k
continue
to
cook slightly whilu
standing after heingremovedfrom the oven. I;'Or
ram or IYJed iurn internal doneness} if
meat k t~?
stand 10-20
minutes while making gravy or for
easier carving, you may wish to remove meat
from oven when internal temperature
is 5-IO"F
below temperature
suggested ml &arL
If no
standing is planned, cook meat to suggested tem-
perature orI chart.
a. Frozen roasts of beef, pork, lamb, etc., can be
started without thawing, but
allow 10-25 minu-
tes
per pound additioncd time (10 min. per
pound for roasts under 5 pounds, more time for
larger roasts).
b.
Thaw most
frozen poultry before roastingto
ensure even doneness. Some commercial frozen
poultry can be cooked successfullywithoutthaw-
ing. Follow directions given on packer's label.
3-5 lb%
6-8 Ibs.1
24-30
min.
18-22
min.
30-35
min.
22-26
min.
35-45
min.
28-33
min.
Add 5-10 min./pound
to times given for standing
rib
roasts.
3-5 Ibs.
6-8
ibs.
25-WI min.
25-30
min.
~~r ~cne~
and
ro}jed
S~O~[der,
a~~
~~ rein,/
~ound
to ~im~s
gilr'en,
3-5 Ibs.
6-8 lbS.
35-40
min.
30-35
min.
30-40
min.
14-18 min. pm' lb.
Under 10 i!+
10-15 [bs.
.20-30 min.
'
17-20
min.
25-35
min.
3-5 Ibs.
Over 5 tbs.
35-40
min.
30-35
min.
Under 10 Ibs.
10-15 Ibs.
Over 15 Ibs.
20-30
min.
20-25 min.
15-20
min.
VEAL
I
3-5 Ibs,
5.8 Ibs.
300 and' rec~
thermometer
uce time,
Fi
for internal
gure the estima
temperature
at
ted time
from
half-hour
inter
n Thigh
185-190
180-185
2 Tendered
beef, found In some markets,
may req uirc less cooking time than regular
beef. When cooking
tendered
beef,
estimate
cook Irig time
using
shortest
time
given
in rn in utes/ pound
for desired
doneness.
Also this
type of beef
is ~usuaIIy well-done
a t 170 in terna I tern pera tu re.
**NOTE:
Line broi Ier pan with a Iumi num foi I when u!;irr~ pan for marinating,
cooking
with fruits,
Cookine
heavi Iy cured
meats.
or for bastt ng food c1 u rl ng cook In E. AVOId SPIIIIn g these materia Is on cve n I Ine r or door, See clean inE note, n!?
charts,
Care Sect Ion.
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