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Positionovenshelfat B for small-size roasts(3 to
4. Standingtimerecommended for roastsis 10to
7 Ibs.)andat A for largerroasts.
20 minutes.Thisallowsroaststo firmup and
2. Placemeatfat-sideup,or poultrybreast-sideup,
makesthemeasierto carve.Internaltemperature
on broilerpan or othershallowpan withtrivet.
willrise about5° to 10°F.;to compensate for
Do notcover.Do not s~ff poultryuntiljust before
temperature increase,if desired,removetheroast
roasting.Use meatthermometer f or moreaccurate
fromovensooner(at 5° to 10"F. l essthan
doneness.(Donotplacethermometer i n stuffing.)
temperature in thisguide).
3. Removefat and drippingsas necessary. B aste
5. Frozenroastscanbe roastedby adding10to
as desired.
25 minutesperpoundmoretimethangivenin
guidefor re~rig;rated roasts.(10 minu~es p er
poundfor roastsunder5 pounds.)Defrostpoultry
beforeroasting.
Meat
Tender c uts; r ib,highquality
sirloin tip,rumportopround*
Lamblegor bone-inshoulder*
Vealshoulder, l egor Ioiri*
Porkloin,rib or shouIder*
Ham,~recooked
Poultry
Chickenor Duck
Chickenpieces
Turkev
oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
DonenM
Rare:
Medium:
WelIDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWarm:
WellDone:
WellDone:
WellDone:
Approximate Roasting Time
in Mnutes per Pound
3
to
5
lbs.
24-33
35–39
40-45
21-25
25-30
30-35
3545
35-45
6
to 8 lbs.
18–22
22–29
30-35
20-23
24-28
28–33
3W0
3W0
17–20minutesperpound (anyweight)
3 tO5
Ibs.
Over 5 lbs.
35-40
30-35
3540
10
tO
15
Ibs.
Over 15 lbs.
18–25
15-20
Internal
Temperature "F.
140°–1500T
150°–1600
170°–1850
140°–1500*
150°–1600
170°–1850
170°–1800
170°–1800
1250–1 3 0°
185°–1900
185°–1900
In thigh:
185°–1900
'KFor bonelessroIIedroastsover6 inchesthick,add5 to 10minutesper poundto timesgivenabove.
f The U.S.Department o f Agriculture says,"Rarebeefis popular,but youshouldknowthatcookingit to only 140"F. m eanssomefood
poisoningorganismsmaysurvive."(Source:SafeFoodBook.— YourKitchenGuide.USDARev.June 1985.)
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