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Roasting Guide
~
1. Positionoven shelfat B for
small-sizeroasts (3 to 7 ]bs.)and
—
at
A for largerroasts.
2. Placemeat fat-side-up,or
poultlybreast-side-up, o n broiler
pan or other shallowpan with
trivet.Do not cover.Do not stuff
poultryuntiljust beforeroasting.
Use meat thermometerfor more
accuratedoneness.(Do notplace
thermometerin stuti~ng.)
Meat
Tendercuts;rib,highqualitysirloin
tip,rumpor topround*
Lambleg or bone-inshoulder*
Vealshoulder, l eg or loin*
Porkloin,rib or shoulder*
Ham,precooked
Ham,raw
*Forbonelessrolledroastsover6
inchesthick,add5 to 10minutesper
poundto timesgivenabove.
_—_
—
Poult~
Chickenor Duck
Chickenpieces
..
Turkey
3. Removefat anddrippingsas
5. ~rozenroas~ can be
necessary, B asteas desired.
conventionally roastedby adding
4. Standingtimerecommended for
10to 25 minutesper poundmore
timethan givenin guidefor
roastsis 10to 20 minutes.This
allowsroaststo firmup and makes
refrigeratedroasts. (10 minutesper
themeasierto carve.Internal
poundfor roastsunder5 pounds.)
temperaturewillrise about5°to
Defrostpoultrybeforeroasting.
10"-F. I f you wishto compensate
for temperature increase,remove
theroastfromthe ovensooner(at
5° to 10°F.less thantemperature in
thisguide).
.
Oven
Tempera~
325°
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWarm:
WellDone:
WellDone:
WellDone:
WellDone:
Approximate Ro~ting Time
in Minutes per
Pound
3
to 5 lbs.
24-30
30-35
35-45
21-25
25-30
30-35
35-45
35-45
6
to
8 lbs.
18-22
22-25
28-33
20-23
24-28
28-33
30-40
~
30-40
10minutesper pound(anyweight)
Under10lbs.
10to 15 lbs.
20-30
17-20
3 to 5 ]bs.
Over5 lbs.
35-40
30-35
35-40
10
to
15lbs.
Over15lbs.
20-25
15-20
Internal
Temperature " F.
130°-1400
150°-160°
170°-185°
130°-1400
150°-1600
170°-185°
170°-180°
170°-180°
125°-1300
170°
185°-1900
185°-1900
In
thigh:
185°-190°
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