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, . ..
,-
,2
~~~$1. Positionovenshelf at B for
'+~~" small-sizeroasts (3 to 7 lbs.) and
at.4
for
larger roasts.
2. Place meat fat-sideup, or poultry
breast-sideup, on broiler pan or
other shallowpan with trivet. Do
not cover. Do not stuff poultry until
just before roasting. Use meat
probe for more accurate doneness.
Control signals when food has
reached set temperature. (Do not
place
probein stuffing.)
Ww
L~eat
Tendercuts; rib, high quality sirloil~tip,
rump or top round*
Lamb Leg or bone-in shouider*
Vealshoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Ham, raw
3. Removefat and drippingsas
necessary.Basteas desired.
5.
Frozen roas@can be
conventionallyroasted by adding
4. Stinding time recommendedfor
roastsis 10to20minutestoallowroast
to firm up and make it easier to
carve. Internal temperaturewill rise
about 5° to 10"F.;to compensatefor
temperaturerise, if desired, remove
roast from oven at 5° to 10"F. l ess
than temperature on guide.
10to 25 minu~esper poufidmore
time than given in guide for
refrigerated roasts. (10minutes
per poundforromtsunder5 pounds.)
Defrost poultry before roasting.
Oven
Temperature
325°
325°
325°
325°
325°
325°
Doneness
Rare:
Medium:
WellDone:
Rare:
Medium:
Well Done:
WellDone:
WellDone:
To Warm:
Well Done:
.4pproximateRoastingTime,
in Minutes per Pound
3 to 5-lbs.
6
tO
~-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 minutes per pound (any weight)
U~lder10-lbs.
10to 15-lbs.
20-30
17-20
*Forboneless rolled roasts over 6-inches thick, add 5 to 10minutes per pound to times given above.
Poultry
Chicken or Duck
325°
Chicken pieces
375°
Turkey
325°
Well Done:
Well Done.
Well Done:
' -..
-
3 to 5-lbs.
Over 5-lbs.
35-40
30-35
35-40
10to 15-lbs.
Over 15-lbs.
20-25
15-20
Internal
Temperature'F
130°-1400
150°-1600
170°-1850
130°-140°
150°-160°
170°-i85°
170°-180°
170°-180°
125°-1300
160°
185°-190°
185°-1900
In thigh:
185°-1900
II
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