Table of Contents
Advertisement
Conventional R oastingChati
1. Position oven shelf at B for small-size roasts (3 to 5-lbs,) and at A for larger roasts.
2. Place meat or poultry fat side up on broiler pan or other shallow pan with trivet. Do not cover. Do not stuff poultry until just before roasting,
Use meat thermometer if your oven has one, for most accurate doneness. Thermometer signals when food has reached set temperature.
3. Remove fat and drippings as necessary, Baste as desired.
4. Standing time recommended for roasts is 10to 20 min. to allow roast to firm up and make it easier to carve. It will rise about 5°to 10°in internal
temperature; to compensate for temperature rise, if desired, remove roast from oven at 5° to 10° less than temperature on chart.
!5. Frozen roasts can be conventionally roasted by adding 10to 25 min. per pound more time than given in chart for refrigerated. (10min. per lb. for
roasts under 5-lbs.). Defrost poultry before roasting.
Type
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, pre-cooked
Ham, raw
For boneless rolled roasts over 6-in
Pouhy
Chicken or Duck
Turkey
Oven
Temp.
325°
325°
325°
325°
325"
325°
ck, add5to10r
325°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
per lb. to times giv
Well Done:
Well Done:
Approximate Roasting Time,
in Minutes per Pound
3 to 5-lbs.
6 to 84bs.
24-30
18-22
30-35
22-25
35-45
28-33
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30-40
10 reins. per lb. (any weight)
Under 10=lbs.
10 to 15=lbs.
20-30
17-20
above.
3 to 5=Hbs.
Over 5=lbs.
35-40
30-35
10
tO
1$lbs.
Over 15=lbs.
20-25
15-20
Internal
Temp. 'F
130°-1400
1500-160°
1700-185°
130°-140°
1500-1 6@
1700-185°
1700-180°
1700-180°
1250-130°
In thigh:
1850-190°
30
Advertisement
Table of Contents
