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USING YOUR OVEN
[
HOW
TO ROAST
Frozenmeat may be cookedin the
Roasting isthe cooking oftender c uts
Cookingtime is determined by the
sameway asfreshmeatifthemeatis
of meatwith dry heat. No water is
weightof the meat and the desired thawed first. It is also possible,
added nor is the cooking utensil
aloneness. Usethe chartgivenbelow
however, to cook meat from the
covered.Searingis unnecessary. If
as a guide in determining cooking frozen state. Follow the same
desired,seasonmeat with salt and
times.For themostaccurate results,
roasting instructionsbut increase
pepper,
use a meat thermometer. Insertthe
cookingtime approximately10to 25
thermometer so thetip isinthecenter
minutes per pound. When using
Check weightof meatandplacemeat
of thethickest p artof themeatandis
frozen packaged meat, follow
fat-side-upon a rack in a shallow
not touchingboneor fat.
package directions. Frozen poultry
roasting pan.
should always be thawed before
Aftercooking, r emovemeatfromthe
cooking except when package
Placeoven rack in one of the two
oven and let stand 15to 20 minutes
directionsrecommend cookingfrom
bottomrack positions before ovenis
for easier carving.Rareor medium the frozenstate suchas for frozen
turned on. Preheating i s unnecessary rare meatsshouldbe removed from
turkey rolls. DO NOT REFREEZE
for roasting meats,
the ovenwhenthe internaltempera-
MEATS THAT HAVE NOT BEEN
ture is 5 to 10 ° less than the final
COOKED F IRST.
Meatsare roasted at 325°Fgenerally
desiredtemperature sincemeatwill
(except tenderloin, 425°Fandsmaller
continue to cook slightly while
PORK
poultryat 375°Fto 400°F).
standing.
Porkshouldalwaysbe cooked to an
internal temperatureof 170 ° (well
ROASTING C HART
done) throughout.
APPROXIMATE
CUTOFMEAT
WEIGHT
INTERNAL TEMP.
TEMP.
TIME
BEEF
StandingRib
6 to 8 Ibs,
140°F(rare)
23 to 25 min/Ib.
160°F(medium)
300-325°F
27 to 30 rain/lb.
170°F(well done)
32 to 35 rain/lb.
4 to 6 Ibs.
t40°F (rare)
26 to 32 min/Ib.
160°F(medium)
300-325°F
34 to 38 rain/lb.
170°F(well done)
40 to 42 rain/lb.
RolledRib
5 to 7 Ibs.
140°F(rare)
32 min/Ib.
160°F(medium)
300-325°F
38 min/Ib,
170°F(well done)
48 rain/lb.
Rib Eye
4 to 6 Ibs.
140°F(rare)
18 to 20 min/Ib.
160°F(medium)
350°F
20 to 22 min/Ib,
170°F(well done)
22 to 24 rain/lb.
Tenderloin, Whole
4 to 6 Ibs.
140°F(rare)
425°F
40 to 60 minutes
(total time)
2 to 3 Ihs.
140°F(rare)
425°F
45 to 50 minutes
(total time)
SirloinTip
3 to 4 Ibs.
140- 170°F
325-350°F
35 to 40 rain/lb.
(highquality)
6 to 8 Ibs.
140- 170°F
30 to 35 rain/lb.
RolledRump
4 to 6 Ibs.
150- 170°F
325-350°F
25 to 30 rain/lb.
(highquality)
PORK LOIN
Center
3 to 5 Ibs.
170°FThroughout
325°F
30 to 35 min/Ib,
Half
5 to 7 Ibs.
170°FThroughout
35 to 40 rain/lb.
LAMB,LEG
5 to 9 Ibs.
160°F(medium)
! 325°F
25 to 30 min/Ib.
170- 180 ° (well)
30 to 35 min/Ib.
11
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