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Roasting
(9
Roasting is cooking by dry heat.
Step
2: Check weight of roast.
Step 4: Most meats continue to
Tender meat or poultry can be
Place meat fat-side-up or poultry
cook slightly while standing after
roasted uncovered in your oven.
breast-side-up on roasting rack in a
being removed from the oven.
Roasting temperatures,
which
shallow pan. The melting fat will
Standing time recommended
for
should be low and steady, keep
baste the meat. Select a pan as
roasts is 10 to 20 minutes to allow
spattering to a minimum. When
close to the size of meat as possible.
roast to firm up and make it easier
roasting, it is not necessary to sear,
(Broiler pan with rack is a good
I
baste, cover, or add water to your
Pan for this. )
I
meat. Roasting is easy, just f~llow
"
I
these steps:
Step 3: Turn OVEN TEMP to
desired temperature. Check the
Step
1. Position oven shelf at
Roasting G~ide for temperatures
second from bottom position (B)
and app~oximate cooking times.
for small size roast (3 to 5 lbs.) and
at bottom position (A) for larger
roasts.
Roasting Guide
to carve. Internal temperature will
rise about 5° to 10"F.; to compensate
for temperature rise, if desired,
remove roast horn oven at 5° to 10"F.
less than temperature on guide.
Frozen Roasts
Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 15 to 25 minutes
per pound additional time (15
minutes per pound for roasts under
5 pounds, more time for larger
roasts).
Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successful] y without
thawing. Follow directions given
on packer's label.
Oven
Approximate Roasting llme
VP
Internal
Temperature
Doneness
in Minutes per Pbund
Temperature W
Meat
3 to 54bs.
6 to 8-lbs.
Tender cuts; rib, high quality
325°
Rare:
24-30
18-22
130°-1400
sirloin tip, rump or top round*
Medium:
29-33
22-25
150'-160"
Well Done:
35-45
28-33
170°-1850
Lamb leg or bone-in shoulder*
325°
Rare:
21-25
20-23
130°-1400
Medium:
25-30
24-28
150°-1600
Well Done:
30-35
28-33
170°-1850
Veal shoulder, leg or loin*
325°
Well Done:
35-45
30-40
170°-180°
Pork loin, rib or shoulder*
325°
Well Done:
35-45
30-40
170°-180°
Ham, pre-cooked
325°
To Warm:
18-23 minutes per lb. (any weight)
115°-1250
Under 10 lbs.
10 to 15-lbs.
Ham, raw
325°
Well Done:
27-35
24-27
170°
*For boneless rolled roasts over 6-inches
thick, add 5 to 10 minutes per lb. to times
given above.
I%ultry
3 to 5-lbs.
Over 5 lbs.
Chicken or Duck
325°
Well Done:
35-40
30-35
185°-1900
Chicken pieces
375°
Well Done:
30-35
185°-190°
10 to 15-lbs.
Over 15 Ibs.
In thigh:
Turkey
325°
Well Done:
16-22
13-19
185°-1900
. .
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