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Roasting
Chart
(Thawed
Meats
Only)
i
Inlemal
,
Oven
Temperature
I
Approximate
Approximate
Temperature
of Meat -- End of
I
Roasting Time
Variety and
Weight
(not preheated)
Roasting Time
(minutes per
Cut of Meat
BEEF
Rib
Roast
(outside
down)
t
I
160 ° (medium)
30-35
Rib Eye Roast
[
325 °
,
140 ° (rare)
25-30
160 ° (medium)
30-35
Loin Tenderloin
Roast
2 to 3
I
400 °
140 ° (rare)
i
20-25
Round Eye Round Roast
4 to 5
I_
325 °
,
140 ° (rare)
25-30
'
160 ° (medium)
30-35
Top Sirloin
Roast
3 to 8
325 °
140 ° (rare)
_
25-30
r
160 ° (medium)
30-35
Round Tip Roast
325 °
140 ° (rare)
25-30
/
160 ° (medium)
30-35
PORK
Shoulder
Blade Roast,
Boneless
Shoulder
Blade Roast
4 to 6
325 °
170 °
30-40
Loin Blade or Sirloin
Roast
3 to 4
325 °
170 °
35-45
Leg (Fresh Ham)
10 to 16
325 °
170 °
25-35
Ham, Half (Fully cooked)
5 to 7
325 °
140 °
25-35
I
Ham, Half (Cook-
5 to 7
275 °
160 °
35-45
before-eating)
Arm Picnic Shoulder
5 to 8
325 °
140 °
25-30
LAMB
Shoulder
Roast, Boneless
3V2to 5
325 °
160 ° (medium)
35-40
170 ° (well)
40-45
Leg, Whole
5 to 7
325 °
160 ° (medium)
30-35
170 ° (well)
35-40
Leg, Shank Half
3 to 4
325 °
180 ° (medium)
30-35
170 ° (well)
35-40
Leg, Sirloin
Half
3 to 4
325 °
160 ° (medium)
35-40
170 ° (well)
40-45
VEAL
Rib Roast
3 to 5
325 °
170 °
40-45
Shoulder, Boneless
4 to 6
325 °
170 °
40-45
Leg, Half, Boneless
3 to 5
325 °
170 °
40-50
POULTRY
Turkey, unstuffed
8 to 12
325 °
180°-185 °
20-22
Turkey, unstuffed
12 to 16
325 °
180°-185 °
18-20
Turkey, unstuffed
16 to 20
325 °
180°-185 °
16-18
Turkey, unstuffed
20 to 24
325°
I
180° °-185
1
14-16
i
Turkey, Whole, Boneless
4 to 6
350 °
I
170°-175 °
[
35-45
Turkey, Breast
3 to 8
325 °
180 °
30-40
Chicken,
Fryer
2V2to 3V2
375 °
185 °
20-24
Chicken,
Roaster
4 to 6
375 °
185 °
20-25
Capon, unstuffed
5 to 8
375 °
180°-185 °
20-25
Cornish
Game Hen
1 to 1V_
I
375°
180°-185°
45-55
Duck
4 to 6
I
350°
185°
20-25
23
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