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Roasting
Place the meat f_it-side-up on a rack in a shallow
roasting pan. Placing tile meat on a rack holds it
Roasting is the method for
eoo_angl_- 1 _ mrge,tender
out of the drippings, thus 'allowing better heat
cuts of meat uneovered, without adding
circulation for even cooking. As the fat on top of
moisture,
the roast melts, the meat is basted naturally,
eliminating the need for additional basting.
General
Tips
Most meats are roasted at 325_F. It is not
The cooking time is determined by"the weight of
necessary" to preheat the oven. Place the roasting
the meat and the desired doneness. For more
pan on a rack which has been placed in either of
aecnrate results, use a meat thermometer.
Insert
the two lowest rack positions,
it so the tip is in the center of the thickest part of
the meat. It should not touch fat or bone.
Use tender euts of meat weighing three pounds
o _ ood choices are: beef rib,
Remove the roast from the oven when the
Some
or
more.
ribeye, top round, high quality tip and rump
thermometer
registers approximately 5°F below
roast, pork leg and loin roast, veal and lamb leg,
the doneness wanted. As the meat stands, the
shonlder roast and cured and smoked hams.
temperature will rise.
Season meat, if desired, either before or after
[ NOTE: For more information On cooking meat ]
roasting. Rub into the surface of the roast if
_d poultry; contact the USD A Meat and
J
added before cooking.
I Po_fl_ Hotline at 1-800;535-4555.
]
Roasting
Chart
(Thawed
Meats
Only)
Approximate
Oven
Approximate
Weight
Texnperature
in °F
Internal
Roasting
Time
Cut of Meat
(pounds)
(not preheated)
Temperature
(mln. per potmd) °
Beef
Rib Roast (cut side down)
4 to 8
325 °
140 ° (rare)
25 30
] 60 _ (medhlm)
30 35
Bib Eye Roast
4 to 6
325 °
140 ° (rare)
25-30
160 * (medium)
30-35
Loin Tenderloin Roast
2 to 3
400 °
140 ° (rare)
20-'25
Top Sirloin Roast
3 to 6
325 °
140 ° (rare)
25-30
160 ° (medium)
30-35
Pork
Shoulder Blade Roast, Boneless
4 to 6
325 °
160 °
35-45
Shoulder Blade Boast
4 to 6
325 °
160 °
30-40
Loin Blade or Sirloin Roast
3 to 4
325 °
160 °
35-45
Ham, Ha/f (fully cooked)
5 to 7
325 °
140 °
25 35
Ham, Half(cook-before-eating)
5 to 7
275 °
160 °
35 45
Lamb
Shoulder Boast, Boneless
3-U2 to 5
325 °
160 ° (medium)
35-40
170 ° (well)
40-45
Leg, ',','hole
5 to 7
325 °
160 _ (medium/
30-35
170 ° (well/
35-40
Veal
Rib Roast
3 to 5
325 °
170 °
40-45
Shoulder, Boneless
4 to 6
325 °
170 °
40 45
r'oultry
Turkey, unstuft'ed °*
12 to 16
325 °
180°-185 °
18 20
16 to 20
325 °
180°-185 °
16-18
20 to 24
325 °
180°-185 °
14-16
Turkey, Breast
3 to 8
325 °
180 °
30 40
Chicken, Fryer
2-1/2 to 3-i/2
375 °
185 °
20-24
Chicken, Boaster
4 to 6
375 °
185 °
20-25
_Times are approximate and may vary depending on the type of range used.
_°Stuffed turke,_.s take longer to cook; refer to cookbooks for approximate time.
PAGE 14
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