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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
just before roasting.
Use meat
probe for more accurate doneness.
(Do not place probe in stuffing.)
3. Remove fat and drippings as
necessary. Baste as desired.
4. Standing
time reconunended
for roasts is 10 to 20 nmmtes to
allow roast to firm up and make it
easier to carve. Internal temperatnre
will rise about 5° to 10"F. To
compensate
for temperature
rise, if
desired, remove roast from oven
earlier than indicated.
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 nmmtes
per pound for roasts under 5 pounds.)
Defrost poultry before roasting.
"r_,De
Meat
Tender cuts; rib, high quality silloin tip,
llllllp
Of
top
round*
Lamb Leg or bone-in
shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shouldeI*
Ham, precooked
Ham.
raw
Ovell
Internal
Temperature
Doneness
Temperature
'F
325°
Rare:
Medimn:
Well Done:
325°
Rare:
Medium:
WellDone:
325°
Well Done:
325°
Well Done:
325°
To Warm:
325 °
Well Done:
*For boneless Iolled Ioasts oveI 6-inches thick, add 5 to 10 minutes per pound to times
Approximate
Roasting
Time,
in Minutes
per Pound
3 _o 5-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
10 minutes
per pound (any weight)
Under
10ribs.
20-30
given above
10 {o 15-1bs
17-20
Poult_-
Chicken
or Duck
Chicken
pieces
Turkey
325°
3750
325"
Well Done:
Well Done:
Well Done:
3 to 5-lbs
Over 5-1bs.
35-40
30-35
35-40
10 to 15-1bs.
Over 15-1bs.
20-25
15-20
130%1400
150°-1600
170°-1850
130°-1400
150°-1600
1700-1 85 °
170°-1800
i70°-i800
125°-1300
160°
185°-1900
185°-1900
In thigh:
185 °- 190°
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