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Roasting Guide
Type
Meat
Tender cuts; rib,
high quality sirloin tip,
rump or top round*
Lamb leg or boneqn
shoulder*
Veal shoulder,
leg or loin*
Pork loin, rib
or shoulder*
Ham,
precooked
Oven
Temperature
325°E (163°C.)
325°E (t63°C.)
Approximate
Roasting
Time
Doneness
in Minutes
per Pound
Pare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
"Well Done:
3toS b;[........
(1.4 to 2.3 kr)
24-35
! 8-25
35-39
25-31
39-45
31-33
.....................
i
..............
6 to 8 lhs.
(2.7 to 3,6 two)
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35--45
30-40
Internal
Temperature
140-150°E
(60-66°C.)y
150-t60*E
(66-71°C.)
170-I85°E
(77-85°C.)
140-150°E (60-66°C.))
150-160oE (66-7IOC.)
t70-185°E
(77-85°C.)
I70-180OE (77-82°C.)
325°E (163°C.)
325°E (163°C.)
Well Done:
325°E
(163°C.)
To Warm:
170-180OE (77-82°C.)
18-23minut_
per pound
115-125°E (46-52°C.)
(450 gmms) anyweigh t.............................
Poultry
Chicken
or Duclc
Chicken
pieces
Turkey
325_E (163°C.)
350°E (t77°C.)
325°E (163°C.)
Wdl Done:
"-Well D one:
Well Done:
3 to 5 lbs.
Over 5 Ibs.
(1.4 to 2.3 kg)
(2.3 lqg)
35--40
30-35
35--40
10 to 15 lbs.
Over 15 lbs.
(4.5 to 6.8 lw 0
(6.8 kg)
16-22
12-19
185-190°E
(85-88°C.)
185-190°E
(85-88°C.)
In thigh:
t85-190°E
(85-88°C.)
*For boneless rolled roasts over 6" (15 cm) thick, add 5 to I0 minutes
per pound (450 grams) to times given above.
tThe U.S, Department
of Agriculture
says, "Rare beef is popular,
but you should know that cooking it to only !40°E (60°C.) means some
food poisoning
organisms may survive." (Source: Safe Food Book. Your Kitchen
Guide.
USDA Rtw. June 1985.)
19
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