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Roasth g Guide
1. Position oven shelf at B for
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at A for larger roasts.
_. rlace meat tat-sloe up, or poultry
breast-side
up, on broiler pan or
other shallow pan 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
reac.hed
_et temneratnr,_
(Do
nnt
................
_ ........
x ......
place probe in stuffing.)
3. Remove fat and drippings as
4. Standing time recommended
for
roasts is i0 to 20 minutes to allow roast
to firm up and make it easier to
carve. Internal tem.peramre will ri_e
about 5 ° to 10°E; to compensate
for
temperature
rise, if desired, remove
roast from oven at 5 ° to 10°F. less
than temperature
on guide.
5. Frozen roasts can be
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10 to 25 minutes per pound more
time than given in guide for
refrigerated
roasts. (10 minutes
per pound for roasts under 5 pounds.)
Defrost poultry before roasting.
"l_pe
Meat
Tender cuts; rib, high quality sirloin tip,
rump or top round*
Lamb Leg or bane-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
*For boneless rolled roasts over 6-inches thick
Poultry
Chicken or Duck
T_rkey
Oven
Temperature
325 °
325 °
325 °
325 °
325 °
Approximate Roasting Time,
Internal
Doneness
Temperature °F
Rare;
Medium:
Rare:
Medium:
Well
Done:
Well Done:
Well Done:
To Warm:
_1 t,^l i I-i ....
in Minutes per Pound
24-30
18-22
30-35
22-25
21-25
20-23
25-30
24-28
JU-J3
2_-.._.5
35-45
30-40
35-45
30-40
10 minutes per pound (any weight)
Under lO-Ibs.
10 to 15-1bs.
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. add 5 to 10 minutes per pound to times given above.
I
I
3 to g4bs.
325 °
Well Done:
35--40
10 to 15-1bs.
325 °
Well Done:
20-25
130°-140 °
150°-160 °
170_-185 _
130°-140 o
150°-160 °
170°-180 °
170°-180 °
125°-130 °
lrdrd
Over 5-1bs.
I
30-35
185°-190°
I
163_1_U_
OverlS-Ibs.
Inthigh:
15-20
185°-190 °
25
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