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Roasting Guide
Roasting
1. Position oven shelf at B for
3. Remove fat and drippings as
5. Frozen roasts can be
small-size roasts (3 to 7 lbs.) and
necessary. Baste as desired.
conventionally roasted by adding
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
4. Standing time
recommended for
roasts is !0 to 20 minutes to allow roast
to firm up and make it easier to
carve. Internal temperature will rise
about 5° to 10"F.; to compensate for
just before roasting. Use meat
temperature rise, if desired, remove
probe for more accurate doneness.
roast from oven at 5° to 10°F. less
Control signals when food has
than temperature on guide.
reached set temperature. (Do not
place probe in stuffing.)
10 to 25 minutes per pound more
time than given in guide for
refrigerated roasts. (10 minutes
per pound for roasts under 5 pounds.)
Defrost poultry before roasting.
Oven
Approximate Roasting Time,
Internal
mm
Temperature
Doneness
in Minutes per Pound
Temperature 'F
Meat
3 to 5-lbs.
6 to Wbs.
Tender cuts; rib, high quality sirloin tip,
325°
Rare:
24-30
18-22
130°-140°
rump or top round*
Medium:
30-35
~~-~5
150°-1600
Well Done:
35-45
28-33
170°-1850
Lamb Leg or bone-in shoulder*
325°
Rare:
21-25
20-23
130°-140°
Medium:
25-30
24-28
150"-160°
Well Done:
30-35
28-33
170°-185°
Veal shoulder, leg or loin*
325°
Well Done:
35-45
30-40
170°-180°
Pork loin, rib or shoulder*
325°
Well Done:
35-45
30-40
170°-180°
Ham, precooked
325°
Tb Warm:
10 minutes per pound (any weight)
1~50.]300
Under 104bs.
10 to 15-ibs.
Ham, raw
325°
Well Done:
20-30
17-20
170°
*For boneless rolled roasts over 6-inches thick, add 5 to 10 minutes per pound to times given above.
I%ultry
3 to 5-lbs.
over 5-lbs.
Ch]cken or Duck
325°
Well Done:
35-40
30-35
185°-190°
Chicken pieces
375°
Well Done:
35-40
185°-190°
10 to 15-lbs.
Over 15-lbs.
In thigh:
Turkey
325°
Well Done:
20-25
15-20
185°-190°
17
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