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-.
L Positionovexi s helfat B for
small-sizemasts (3 to 7 RN.)and
at A for largerroasts.
2. Placemeatfat-sideup, or poultry
breast-sideup, on broilerpan or
othershallowpan withtrivet.Do
notcover.Do not stuffpoultryuntil
just beforeroasting.Uie rneai
probefor more accuratedoneness.
Controlsignalswhenfoodhas
reachedsettemperature.(Donot
placeprobein stuffing.)
'&P
~ -.
-*-
Meat
Tendercuts;rib,highqualitysirlointip,
rumpor topround*
LambLegorbone-inshoulder*
Vealshoulder, l egor !oin*
Porkloin,ribor shoulder*
Ham,precooked
Ham,raw
3. Removefat anddrippingsas
5. Frozen roasts canbe
necessary. B asteas desired.
conventionally roastedby adding
4. Standing time recommended for
10to 25 minutesper poundmore
timethangivenin guidefor
roasts is IOto20minutes t oallow roast
refrigeratedroasts.(10minutes
to firmup and makeit easierto
carve.Internaltemperature willrise
per~oundforroasts&der5 pounds.)
Defrostpoultrybeforeroasting.
about5°to IO°F.; t o compensate for
temperature rise~ifdesir&i,remove
roa;t fromovenit 5°to 106F. l ess
thantemperatureon guide.
Oven
Temperature
325°
325°
325°
325°
325°
325°
Donene5s
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
TO Warm:
WellDone:
Approximate Roasting Time,
inIVlinutes perPound
3 to5-lbs.
6 to 8-lbs.
24-30
18-22
30-35
22-25
35-45
28-33
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30-40
10minutesper pound(anyweight)
Under10-Ibs.
10to 15-lbs.
20-30
17-20
*Forbonelessrolledroastsover6-inchesthick,add5 to 10minutesper poundtotimesgivenabove.
Poultry
3 to5-lbs.
Over5-ibs.
Chickenor Duck
325"
WellDone:
35-40
30-35
Chickenpieces
375°
WellDone:
35-40
.10 to 1541)S.
Over15-lbs.
Turkey
325°
WellDone:
20-25
15-20
Internal
Temperature " F
130°-1400
150°-1600
170°-1850
130°-1400
150°-1600
170°-1850
170°-1800
170°-1800
125°-1300
160°
185°-1900
185°-1900
In
thigh:
185°-1900
.—
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