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Roasting Guide
1. Position oven shelf at B for
small-size roasts (3 to 7 lbs. ) and
at A for larger roasts.
Place meat fat-side-up, or
2.
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 thermometer for more
accurate doneness. (Do not place
thermometer in stuffing.)
Type
Meat
Tender cuts: rib, high quality sirloin
tip, rump or top round'fi
Lamb lcg or bone-in
Pork loin. rib or shoulder:~
Ham, precooked
Ham,
*Fro- boneless rolled rotists over 6
inches thick. add 5 to 10 minutes per
Poultry
Chicken or
Chicken pieces
3. Remove fat and drippings as
necessary, Baste as desired.
4. Standing time recommended for
roasts is 10 to 20 minutes. This
them easier to carve. Internal
temperature wi]] rise about 5° to
10° F. If yoLl wish to compensate
the roast from the oven sooner (at
5° to 10"F. less than temperature in
this guide).
Oven
Temperature
Doneness
. -.
Well Done:
. -.
Medium:
Well Done:
Well Done:
. -.
Well Done:
To Warm:
. -.
Well Done:
Well Done:
3500
Well Done:
Well Done:
5. Frozen roasts can be
conventionally roasted by adding
10 to 25 minutes per pound more
time than given in guide for
refrigerated roasts. ( 10 minutes
pound for roasts under 5 pounds. )
Defrost poultry before roasting.
Approximate Roasting Time
in Minutes per Pound
to
lbs.
5
18-22
30-35
30-40"
Under 10 lbs.
10 to 15 lbs.
20-30"
17-20
Over 5 Ibs.
10 to 15 lbs.
Over 15 Ibs.
15-20
Internal
Temperature 'F.
-
130C- 1 40(
1500-1 60:
1 70;- I 85-
1 30('- I 40C
-
l 60J
1700-185 '
-
180J
l25C-130'
-
In thigh:
185G- 190-
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