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OVEN USE
15
Roasting is the method for cooking large, tender cuts of meat
thus allowing better heat circulation for even cooking. As the
uncovered, without adding moisture,
fat on top of the roast melts, the meat is basted naturally,
'
Roasting Tips:
eliminating the need for additional hasting.
Most meats are roasted at 325°F. It is not necessary to
The cooking time is determined by the weight of the meat
preheat the oven. Place the roasting pan on either of the two
and the desired doneness. For more accurate results, use
a meat thermometer. Insert it so the tip is in the center of the
lowest rack positions,
thickest part of the meat. It should not touch fat or bone.
Use tender cuts of meat weighing three pounds or more.
Some good choices are: Beef rib, ribeye, top round, high
Remove the roast from the oven when the thermometer
quality tip and rump roast, pork loin roast, leg of lamb, veal
registers the desired internal temperature.
shoulder roast and cured or smoked hams.
NOTE: For more information
about food
safety, call I
Season meat, if desired, either before or after roasting. Rub
USDA's Meat & Poultry Hotline at 1-800-535-4555.
For I
into the surface of the roast if added before cooking,
cooking information write to the National Live Stock and I
Place the meat fat-side-up
on a rack in a shallow roasting
Illinois 60611.
pan. Placingthemeatonarackholdsitoutofthedrippings,
Meat Board, 444 North Michigan
Avenue,
Chicago,
Approximate
Oven
Approximate*
Weight
Temperature
internal
Roasting Time
Cut of Meat
(pounds)
in °F
Temperature
(rain. per lb.)
Beef
RibRoast (cut-side-down)
4 to 8
325°F
145°F (medium/rare
25-35
160°F (medium)
30-35
Rib Eye Roast
4 to 6
350°F
145°F (medium/rarE
25-35
160°F (medium)
30-35
Loin TenderloinRoast
2 to 3
400°F
145°F (medium/rarE
20-30
Pork, Fresh
ShoulderBlade Roast, (boneless)
4 to 6
325°F
160°F
35-45
Shoulder Blade Roast
4 to 6
325°F
160°F
30-40
LoinBladeor SirloinRoast
3 to 4
325°F
160°F
35-40
BonelessPorkLoin
6 to 8
325°F
160°F
25-35
Pork, Smoked
Ham, Half (fully cooked)**
5 to 7
325°F
140°F
25-35
Ham, Half (cook-before-eating)
5 to 7
325°F
140°F
35-45
Poultry
Turkey,unstuffed***.
12 to 16
325°F
180° 185°F
;8-20
16 to 20
325°F
t 80°-185°F
16-18
20 to 24
325°F
180°-185°F
14-16
t
Turkey,Breast
3 to 8
325°F
180°F
30-40
'
Chicken,Fryer
2 1/2 to 3 1/2
350-375 °
180°F
20-25
'_
Chicken, Roaster
4 to 6
350-375°F
180°F
20-25
Lamb
Leg (boneless)
2 to 3
325°F
160°F
35-40
170°F
40,45
i
Whole Leg
5 to 7
325°F
160°F
30-35
* Cooking times are approximate and may vary depending on the shape of the roast. A meat thermometer is the most accurate wa
to determine doneness.
** Add water and follow package directions.
*** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent overbrowning and drying of skin.
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