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Roasting Guide
Roasting
1. Position oven shelf at B for
smaller roasts (3 to 7 lbs.) and
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
just before roasting. Us~ mea~
thermometer for more accurate
doneness. (Do not place
thermometer in stuffing.)
Meat
Tender cuts; rib, high quality sirloin tip,
rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Ham, raw
*For boneless rolled roasts over 6-inches thick, add 5 to 10 minutes per pound to times given above.
Poultry
Chicken or Duck
Chicken pieces
Turkey
3. Remove fat and drippings as
4. Standing time recommended
for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes
them easier to carve. Internal
temperature will rise about 5° to
rise, if desir~d, remove the ~oast
from oven sooner (at 5° to 10°F.
less than temperature in the guide).
Oven
Temperature
Doneness
325°
Rare:
Medium:
Well Done:
325°
Rare:
Medium:
Well Done:
Well Done:
325°
325°
Well Done:
325°
To Warm:
325°
Well Done:
325"
Well Done:
350°
Well Done:
325"
Well Done:
5. Frozen roasts of beef, pork,
lamb. etc.. can be roasted without
thawing, but allow 10 to 25 minutes
additional time per pound (allow 10
minutes additional time per pound
for roasts under 5 pounds, more
time for larger roasts). Defrost
poultry before roasting.
Approximate Roasting Time,
in Minutes per Pound
6 to 8-lbs.
3 to 5-Ibs.
18-22
24-30
30-35
22-25
28-33
35-45
21-25
20-23
24-28
25-30
30-35
28-33
30-40
35-45
35-45
30-40
10 minutes per pound (any weight)
10 to B-lbs.
Under 10-Ibs.
20-30
17-20
Over 5-lbs.
3 to 5-Ibs.
35-40
30-35
35-40
10 to B-lbs.
Over K-lbs.
20-25
15-20
Internal
Temperature 'F
130°-1400
150°-1600
170°-1850
130°-1400
150°-1600
170°-1850
170°-180"
170°-1800
125°-1300
170°
185°-1900
185°-1900
In tbigh:
185°-1900
19
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