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oRoasting
Guide
—
Roasting
1. Positionovenshelfat B for
3. Removefatanddrippingsas
5. Wozenroask canbe
small-sizeroasts(3 to 7 lbs.) and
necessary.Basteas desired.
conventionally roastedby adding
at
A for largerroasts.
2. Placemeatfat-sideup, or poultry
breast-sideup, on broilerpanor
othershallowpan withtrivet.Do
notcover.Do notstuffpoultryuntil
just beforeroasting.Use meat
probefor moreaccuratedoneness.
(Do notplaceprobein stuffing.)
4. Standingtimerecommended
for roastsis 10to 20 minutesto
allowroastto firm up andmakeit
easierto carve.Internaltemperature
willrise about5°to 10°F. T o
compensate for temperaturerise, if
desired,removeroastfromoven
earlierthanindicated.
10to 25 minutesper poundmore
timethangivenin guidefor
refrigeratedroasts.(10minutes
perpoundforroastsunder5pounds.)
Defrostpoultrybeforeroasting.
Oven
Approximate R oasting Time,
Internal
NW
Temperature
Doneness
in MinutesperPound
Temperature ' F
Meat
3 to5-lbs.
6 to 8-lbs.
Tendercuts;rib, highqualitysirlointip,
325°
Rare:
24-30
18-22
130°-1400
rumpor topround*
Medium:
30-35
22-25
150°-1600
WellDone:
35-45
28-33
170°-1850
LambLegor bone-inshoulder*
325°
Rare:
21-25
20-23
130°-1400
Medium:
25-30
24-28
150°-1600
WellDone:
30-35
28-33
170°-1850
Vealshoulder, l egor loin*
325°
WellDone:
35-45
30-40
170°-1800
Porkloin,rib or shoulder*
325°
WellDone:
35-45
30-40
1700-180°
Ham,precooked
325°
ToWarm:
10minutes perpound(anyweight)
125°-1300
UnderIo-lbs.
10to 15-lbs.
Ham,raw
325°
WellDone:
20-30
17-20
160°
*Forbonelessrolledroastsover6-inchesthick,add5 to 10minutesper poundto timesgivenabove.
Poultry
3 to5-lbs.
Over5-lbs.
Chicken or Duck
325°
WellDone:
35-40
30-35
185°-1900
Chicken pieces
375°
WellDone:
35-40
185°-1900
10to M-lbs.
Over15-lbs.
In thigh:
~rkey
325°
WellDone:
20-25
15-20
185°-1900
19
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