Advertisement
Available languages
Available languages
Ro88ti_
(continued)
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc.
can be started
without
thawing,
but allow 15 to 25 minutes
per pound
(450 grams) additional
time [15 minutes
per pound for
roasts under 5 pounds
(2.3 kg), more time for larger
roasts].
Make
sure
poultry
is
thawed
before
roasting.
Unthawed
poultry
often does not cook evenly. Some
commercial
frozen poultry can be cooked successfully
without
thawing.
Follow
the directions
given
on the
package
label°
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
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven
Temperature
Doneness
325°F (163°C)
Rare:
Medium:
Well Done:
325°F (163°C)
Rare:
Medium:
Well Done:
325°F (163°C)
Well Done:
325°F(163°C)
Well Done:
3 to 5 Ibs.
(1.4 to 2=3 kg)
24-35
35-39
39-45
Approximate Roasting Time
in Minutes per Pound
6 to 8 Ibs.
(2.7 to 3.6 kg)
18-25
25-31
31-33
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30-40
Internal
Temperature
140-150°F
(60-66°C)f
150-160°F
(66-71 °C)
170-185°F
(77-85°0)
140-150°F (60-66°C)t
150-160°F
(66=7t
°C)
170-185°F
(77-85°C)
I70-180 °F (77-82 °C)
170-180°F
(77-82°C)
325°F(163°C)
325°F(163°C)
350°F(177°C)
325°F (163°C)
To Warm:
Well Done:
Well Done:
Well Done:
18-23 minutes per pound
(450 grams) any weight
3 to 5 Ibs.
Over 5 Ibs.
(1.4 to 2.3 kg)
(2.3 kg)
35-40
30-35
35-40
10 to 15 lbs.
Over 15 Ibs.
(4.5 to 6.8 kg)
(6.8 kg)
t 6-22
12-19
115-125°F
(46-52°C)
185-190°F
(85-88°C)
t 85-190°F (85-88°C)
In thigh:
185-190°F (85-88°C)
*For boneless rolled roasts over 6" (15 cm) thick, add 5 to 10 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 140°F.
(60°C) means some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide.
USDA Rev.. june 1985o)
16
Advertisement
