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4. Position
own
shelf
at E?for small-size roasts (3 to 7 Ibs.) and
at A for larger roasts.
2, Place meat fat side up or poultry breast-side up on broiler
pan or other shallow pan with trivet. Do not cover. Do not stuff
poultry until just before roasting. Use meat probe, for most
accurate doneness. Control signals when food has reached set
tempera~ure. (Do not place probe in stuff ing.)
3. Remove fat and drippings as necessary. Baste as desired.
Type
%ea~
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
For boneless rolled roasts over 6-in. tl
Pou!iry
Turkey
Owen
Temp.
325°
325°
325°
325°
325°
325°
:, add 5 to 10 m
325°
325°
4.
~inm? recommended for roasts is 10 to 20 min. to
allow roast Lo firm up and make it easier to carve. It will rise
about 5° to 10° internal temperature; to compensate for tempera-
ture
rise, if desired, remove roast from oven at 5° to 10° less
than temperature on chart.
5, Frozen
masts
can be conventionally roasted by adding 10
to 25 min. per pound more time then given in chart for refriger-
ated, (10 min. per lb. for roasts under $lbs.)
Defrost poultry
mmene'ss
before roasting.
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
~er lb. to times giw
Well Done:
Well Done:
Approximate
F4txmstimgTimes
in Minutes
per Pound
3
to
wk.
63
to
a$lbs.
24-30
18-22
30-35
22-25
35-45
28-33
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30-40
10 reins. per lb. (any weight)
under
Io=nbs.
to to Is"ibss
20-30
17-20
above.
a to
%ubs.
over
5mk%
35-40
30-35
'10to 15=U9S.
over f5dbS%
20-25
15-20
Irrl!tem$d
Temp. 'F
130°-1400
1500-1 6 0°
1700-1 8 5°
130°-140°
1500-1 6 0°
170°-1850
170°-1800
170°-1800
125°-1300
m
thigh:
1850-190°
27
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