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Roasting (Thawed Meats Only)
Internal
Approx.
Approx.
Oven
Temperature
Convect.
Radiant
Temperature.
Of Meat-End
Roasting
Raostlng
Approx,
(not
Of Roasting
Time
Time
Variety and
Weight
preheated)
Time
(minutes
(minutes
Cut of Meat
(pound)
°F
°F
per pound)
per pound)
BEEF
Rib Roast
4 to 8
325°
140° (rare)
20-25
25-30
160° (medium)
25-30
30-35
Rib Eye Roast
4 to 6
325°
140° (rare)
20-25
25-30
160° (medium)
25-30
30-35
Loin Tenderloin Roast
2 to 3
400°
140° (rare)
15-20
20-25
Round Eye Round Roast
4 to 5
325°
140° (rare)
20-25
25-30
160° (medium)
25-30
30-35
Top Sirloin Roast
3 to 6
325°
140° (rare)
20-25
25-30
160° (medium)
25-35
30-35
RoundTip Roast
4 to 6
325°
140° (rare)
20-25
25-30
160° (medium)
25-30
30-35
PORK
Shoulder Blade Roast
4 to 6
325°
170°
30-40
35-45
Boneless
Shoulder Blade Roast
4 to 6
325°
170°
25-35
30-40
Loin Blade or Sirloin Roast
3 to 4
325°
170°
30-40
35-45
Leg (Fresh Ham)
10 to 16
325°
170°
20-30
25-35
Ham, Half (FuLlycooked)
5 to 7
325°
140°
20-30
25-35
Ham, Haft (Cook
5 to 7
275 °
160°
30-40
35-45
before eating)
Arm Picnic Shoulder
5 to 0
325°
140°
20-25
25-30
LAMB
Shoulder Roast, Boneless
3/2to 5
325 °
160° (medium)
30-35
35-40
170° (well)
35-40
40-45
Leg, Whole
5 to 7
325°
160° (medium)
25-30
30-35
170° (well)
30-35
35-40
Leg, Shank Half
3 to 4
325°
160° (medium)
25-30
30-35
170° (well)
30-35
35-40
Leg, Sirloin Half
3 to 4
325 °
160° (medium)
30-35
35-40
170° (well)
35-40
40-45
VEAL
Rib Roast
3 to 5
325°
170°
35-40
40-45
Shoulder, Boneless
4 to 6
325°
170°
35-40
40-45
Leg, Half, Boneless
3 to 5
325°
170°
35-40
40-45
POULTRY
Turkey, unstuffed
8 to 12
325°
180°-185°
15-17
20-22
Turkey, unstuffed
12 to 16
325°
180°-185°
13-15
15-20
Turkey, unstufied
16 to 20
325°
180°-185°
11-13
16-18
Turkey, unstuffed
20 to 24
325°
180°-185°
9-11
14-16
Turkey, Whole, Boneless
4 to 6
350°
170°-175°
25-35
30-40
Turkey, Breast
3 to 8
325°
180°
25-35
30-40
Chicken, Fryer
i21_2 to 31/2
375°
185°
18-22
20-24
Chicken, Roaster
4 to 6
375°
185°
15-20
20-25
Capon, unstuffed
5 to 8
375°
180°- 185°
15-20
20-25
CornishGame Hen
1 to 1_/2
375°
180°- 185°
35-45
45-55
Duck
4 to 6
350°
185°
15-20
20-25
28
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