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L Position ovenshelfat B for
small-sizeroasts(3 to 7 lbs.) and
at A for largerroasts.
2. Placemeatfat-sideup, or poultry
breast-sideup, on broilerpanor
othershallowpan withtrivet.Do
notcover.Do not stuffpoultryuntil
just beforeroasting.Use meat
probefor moreaccuratedoneness.
Controlsignalswhenfoodhas
reachedsettemperature.(Donot
placeprobein stuffkg.)
3. Removefatanddrippingsas
necessary.Basteas desired.
4. Standing time recommended for
roastsis 10t020minutes t oaliow roast
to firmup and makeit easierto
carve.Internaltemperature willrise
about5°to 10"F.; t o compensate for
temperature rise, if desired,remove
roastfromovenat 5°to IO°F. l ess
thantemperatureon guide.
5. Frozenmists canbe
conventionally roastedby adding
10to 25 minutesper poundmore
timethangivenin guidefor
refrigerated roasts.(10minutes
perpoundforroastsunder 5pounds.)
Defrostpoultrybeforeroasting.
Oven
Approximate RonSting T ime,
Internal
TYPe
Temperature
Doneness
inMinutesperPound
Temperature " F
Meat
3 to5-W.
6
S-k
Tendercuts; rib,highqualitysirlointip,
325°
Rare:
24-30
18-22
130°-1400
rumpor topround*
Medium:
30-35
22-25
150°-1600
WellDone:
3545
28:33
170°-1850
LambLegor bone-inshoulder*
325°
Rare:
21-25
20-23
130°-1400
Medium:
25-30
24-28
150°-1600
Wel~ Done:
30-35
28-33
170°-1850
Vealshoulder, l egor 1oin*
325°
WellDone:
35-45-
30-40
170''-180°
Porkloin,ribor shouldefi
325°
WellDone:
35-45
30-40
170°-1800
Ham,precooked
325°
ToWarm:
10minutes perpound(anyweight)
125 "-130°
Under 10-lbs.
10
to 15-UX.
'
Ham,raw
325°
WellDone:
20-30
17-20
160°
*Forbone]ess rolledroastsover6-inchesthick,add5 to 10minutes per poundtotimesgivenabove.
Poultry
3 to Wbs.
Over5-lbs.
Chickenor Duck
325°
WellDone:
35-40
30-35
185°-190"
Chickenpieces
375°
WellDone:
35-40
185°-1900
10to 15-lbs.
over 15-ibs.
h thigh:
Turkey
325°
WellDone:
20-25
15-20
185°-1900
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