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"
Roasting
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1. PositionovenshelfatB for
3. Remove fatanddrippings as
5.Frozen
roasts
canbe
small-size roasts(3to 7 lbs.)and
necessary. B asteas desired.
conventionally roastedbyadding
at A forlargerroasts.
4. Standingtimerecommended f or
10to 25minutes per poundmore
2. Placemeatfat-side up,orpoultry
timethangivenin guidefor
roasts is IOto 20minutes t oallow roast
breast-side up,onbroilerpanor
to firmupandmakeit easierto
refrigerated roasts.(10minutes
othershal!ow panwithtrivet.Do
carve.Internaltemperature w illrise
perpound forroastsunder5pounds.)
Defrostpoultrybeforeroasting.
notcover.Do notstuffpoultryuntil
about5°to 10"F.; t ocompensate for
just beforeroasting.U;e meat
temperature r ise,ifdesired,remove
thermometer f ormoreacctirate
roastfromovenat 5°to 10"F. l ess
doneness. ( Donotplace
thantemperature onguide.
thermometer i n stuffing,)
Oven
ApproximateRoastingTime,
Internal
VW
Temperature
Doneness
in Minutes per Pound
Temperature'F
Meat
3 to 5-lbs.
6 to 8-lbs.
Tender c uts;rib,highqualitysirlointip,
325°
Rare:
24-30
18-22
130°-1400
rumpor topround*
Medium:
30-35
22-25
150°-1600
WellDone:
35-45
28-33
170°-1850
LambLegor bone-in shoulder*
325°
Rare:
21-25
20-23
130°-1400
Medium:
25-30
24-28
150°-1600
WellDone:
30-35
28-33
170°-1850
Veal s houlder, l egor loin*
325°
WellDone:
35-45
30-40
170°-1800
Porkloin,ribor shoulder*
325°
WellDone:
35-45
30-40
1'70°-1800
Ham,precooked
325°
ToWarm:
10minutes perpound(anyweight)
125°-1300
Under NMbs.
10to 15-lbs.
-iam,raw
325°
WellDone:
20-30
17-20
160°
'Forboneless rolledroastsover6-inchesthick,add5 to 10minutes per pound totimesgivenabove.
I
'oultI"y
3 to 5-lbs.
Over 5-lbs.
;hicken or Duck
325°
WellDone:
35-40
30-35
185°-1900
;hicken pieces
375°
WellDone:
35-40
185°-1900
10 to 15-lbs.
Over 15-lbs.
In thigh:
urkey
325°
WellDone:
zO-25
15-20
!85°-1900
.
-L.;.
,.
,,.
, :.
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