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Roasting Guide
Roasting
1. Position oven shelf at B for
small-size roasts (3 to 7 lbs.) and
at A for larger roasts.
2. Place meat fat-side up, or poultry
breast-side up, on broiler pan or
other shallow pan with trivet. Do
not cover. Do not stuff poultry until
3. Remove fat and drippings as
necessary. Baste as desired.
4. Standing time recommended for
roasts is 10to 20 minutes to allow roast
to firm up and make it easier to
carve. Internal temperature will rise
about 5° to 10°F.; to compensate for
just before roasting. Use meat
temperature rise, if desired, remove
probe for more accurate doneness.
roast from oven at 5° to 10°F. less
Control signals when food has
than temperature on guide.
reached set temperature.
(Do not
place probe in stuffing.)
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
per pound for roasts under 5 pounds.)
Defrost poultry before roasting.
Oven
ApproximateRoasting Time,
Internal
NW
Temperature
Doneness
in Minutes per Pound
Temperature"F
Meat
3 to 5-lbs.
6 to 8-lbs.
Tender cuts; rib, high quality sirloin tip,
325°
Rare:
24-30
18-22
130°-1400
rump or top round*
Medium:
30-35
22-25
150°-1600
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°-160"
,Well Done:
30-35
28-33
170°-1850
Veal shoulder, leg or loin*
325°
Well Done:
35-45
30-40
170°-1800
Pork loin, rib or shoulder*
325°
Well Done:
35-45
30-40
170°-1800
Ham, precooked
325°
To Warm:
10 minutes per pound (any weight)
125°-130"
Under
10-lbs.
10to 15-lbs.
Ham, raw
325°
Well Done:
20-30
17-20
170°
*For boneless rolled roasts over 6-inches thick, add 5 to 10 minutes per pound to times given above.
Poultry
3
to 5-lbs.
Over 5-lbs.
Chicken or Duck
325°
Well Done:
35-40
30-35
185°-1900
Chicken pieces
375°
Well Done:
35-40
185°-1900
10to 15-lbs.
Over 15-lbs.
In thigh:
Turkey
325°
Well Done:
20-25
15-20
185°-1900
15
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