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I
laPositionovenshelf
at B for
srndl-size roasts (3 to 7 lbs.) and
at A for larger roasts.
2. Place meat fat-sideup, or poultry
breast-sideup, orIbroiler pan or
ether shallowpan with trivet. Do
not cover. Do not stuff poultry until
3. ~emGvefat and drippingsas
necessary. Baste as desired.
4. Shnding time recommendedfor
roastsis 10to20rnim.ttes t oWowroast
to firm up and make it easier to
carve. Internal temperaturewill rise
about 5° to 10°F.;to compensatefor
just before roasting. Use meat
temperaturerise, if desired, remove
thermometer for more accurate
roast from oven at 5° to 10"F. l ess
doneness. (Do not place
than temperature
on
guide.
thermometer in stuffing.)
5. Wozenroast$
can be
conventionallyroasted by adding
10to 25 minutesper pound more
time than given in guide for
refrigeratedroasts. (10minutes
per ~und forroastsunder5 punds.)
Defrost poultry beforeroasting.
Oven
ApproximateRoastingTime,
Internal
Wp'e
Temperature
Doneness
in Minutes per Wund
TemyFature "F
Meat
3 to 5-lbs.
6 to $-lbs.
Tendercuts; rib, high quality sirloin tip,
325°
Rare:
24-30
18-22
130°-140°
rump or top round*
Medium:
30-35
22-25
150°-1600
WellDone:
35-45
28-33
170°-1850
,
Lamb Leg or bone-in shoulder*
325°
Rare:
21-25
20-23
130°-1400
,
Medium:
25-30
24-28
150°-1600
WellDone:
30-35
28-33
170°-185°
Vealshoulder, leg or loin*
325°
Well Done:
35-45
30-40
1700-180°
Pork loin, rib
or
shoulder*
325°
Well Done:
35-45
30-40
i70°-180°
Ham, precooked
325°
ToWarm:
10minutesper pound (any weight)
1259-1300
Under 10-lbs.
10to H-]bs.
Ham, raw
325°
Well Done:
20-30
17-20
170°
*For boneless rolled roasts over 6-inches thick, add 5 to 10minutes per pound to times given above.
I
hultry
3 to 5-1?)s.
Over 5-ibso
Chickenor Duck
325°
Well Done:
35-40
30-35
185°-1!300
~hicken pieces
375°
Well Done:
35-40
185°-1900
10to 15-lbs.
Over E-lbs.
In thigh:
~rkcy
325°
Well Done:
20-25
15-20
185°-190°
'-.
/
.
,"
-\
'.
.-
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