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1.
Position
oven
SIMM
at
B
for
small-size
roasts @to'7 lbs.) and
at A for larger roasts.
2. Place meat fat-sjdeup, or poultry
breast-sideup, on broiler pan or
other shallowpan with trivet. Do
not cover. Do not stuff poultry until
just before roasting. Use meat
probe for more accurate doneness.
Control signals when food has
reached set temperature. (Do not
place probe in stuffing.)
3. Removefat and drippingsas
necessary.Basteas desired.
% Standing time recommendedfor
roastsis 10to20minutestoallowroast
to firm up and make it easier to
carve. Internal temperaturewill rise
about 5° to 10"F.;to compensatefor
temperaturerise, if desired, remove
roast from ovenat 5° to K)*FO l ess
than temperatureon guide.
Oven
ApproximateRoastingT:me,
Internal
Type
Temperature
Doneness
in Minutes per Pound
Temperature"F
Meat
3 to 5-HIS.
6 to W3S.
TenderCUIS; r ib, high quality sirloin tip,
325°
Rare:
24-30
18-22
130°-1400
rump or top round*
Medium:
30-35
22-25
150°-1600
WellDone:
35-45
28-33
170°-1850
Lamb Leg or bone-in shoulder*
325°
Rare:
21-25
20-23
130°-1400
Medium:
25-30
24-28
150°-160°
WellDone:
30-35
28-33
170"-185°
veal sholdder, leg or loin*
325°
WellDone:
35-45
30-40
1700-180°
Pork loin. rib or shoulder*
325°
WellDone:
35-45
30-40
170°-180°
l-him.precooked
325°
To Warm:
10minutesper pound (any weight)
125°-1300
Under 10-Ws.
10 to 15-lbs.
Ham, raw
325°
Well Done:
20-30
17-20
160°
"Forboneless rolled roasts over 6-inches thick, add 5 to 10minutesper pound to times given above.
'oultry
3 to 5-lbs.
over 5-lbs.
;hickcn or Duck
325°
Well Done:
35-40
30-35
185°-190°
;hicken pieces
375°
Well Done:
35-40
185°-190°
10 to 15-lbs.
Over 154bs.
In thigh:
"u rkey
325°
Well Done:
20-25
15-20
185°-1900
5. l?mzen
masts
c an be
conventionallyroastedby adding
10to 25 minutesper pound more
time than given in guide for
refrigeratedroasts. (10minutes
perpoundforroastsunder5 pounds.)
Defrost poultry beforeroasting.
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