Table of Contents
Advertisement
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc. can be started
without
thawing,
but allow 15 to 25 minutes per pound
additional
time (t5 minutes
per pound for roasts under
5 pounds,
more time for larger roasts).
Thaw
most frozen
poultry
before
roasting
to ensure
even donenesso
Some commercial
frozen poultry can
be cooked
successfully
without thawing.
Follow direc-
tions given on package
label.
Dual Shelf Cooking
This allows
more than one food to be cooked
at the
same
timer For example:
While
roasting
a 20-lb.
turkey
on shelf (R), a second
shelf (if so equipped)
may be added on position
D so that scalloped
pota-
toes can be cooked
at the same time. Calculate
the
total cooking
time to enable
both dishes to complete
cooking
at the same time° Allow
15 to 20 minutes
of
additional
cooktime
for the potatoes°
Roasting Guide
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*
Oven
Internal
Temperature
Doneness
Temperature °F,
325°
325°
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Wel! Done:
Well Done:
Approximate
Roasting Time
in Minutes per Pound
3 to 5 Ibs,
6 to 8 Ibs°
24-35
18-25
35-39
25-31
39-45
31-33
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30-40
325°
325 °
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
325 °
325 °
350 °
325 °
To Warm:
Well Done:
Well Done:
Welt Done:
18-23 minutes per pound (any weight)
3 to 5 Ibs,
Over 5 Ibso
35-40
30-35
35-40
10 to 15 Ibs,
Over 15 Ibs,
16-22
12-19
140°-150°t
150°-160 °
170°-185 °
140°-150°1-
150°-160 °
170°-185 °
170°-180 °
170°-180 °
115°-125 °
185°-190 °
185°-190 °
In thigh:
185o-190°
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
1"The U.S Department of Agriculture says, "Rare beef is popular, but you should know that cooking it to only 140°F. means
some food poisoning organisms may survive" (Source: Safe Food Book. Your Kitchen Guide USDA Rev, ,June 1985o)
33
Advertisement
Table of Contents
