Table of Contents
Advertisement
Roasting Guide
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 thermometer for more
accurate doneness. (Do not place
thermometer in stuffing.)
TvDe
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin. rib or shoukier*
Ham, precooked
Ham. raw
*For boneless rolled roasts over 6
inches thick. add 5 to 10 minutes per
Dound to times ~iven above.
Poultry
Chicken or Duck
Chicken pieces
Turkey
3. Remove fat and drippings as
5. Frozen roasts can be
necessary. Baste as desired.
conventionally
roasted by adding
4. Standing time recommended
10 to 25 minutes per pound more
for roasts is 10 to 20 minutes. This
time than given in guide for
allows roasts to firm up and makes
refrigerated roasts. (10 minutes per
them easier to carve. Internal
pound for roasts under 5 pounds.)
Defrost poultry before roasting.
temperature will rise about 5° to
10° F.; to compensate for temperature
increase, if desired, remove the roast
from oven sooner (at 5° to 10"F.
less than temperature in this guide).
Oven
Temperature
325°
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3 to 5 lbs.
6 to 8 lbs.
24-30
18-22
30-35
22-25
35-45
28-33
21-25
20-z3
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30-40
10 minutes per pound (any weight)
Under 10 lbs.
10 to 15 Ibs.
~-j-30
17-20
3 to 5 lbs.
Over 5 Ibs.
35-40
30-35
35-40
10 to 15 Ibs.
Over 15 lbs.
~()-~5
I5-20
Internal
Temperature 'F.
130°-140°
150°-160°
170°-185°
130°-140°
150°-160°
170°-185°
170°-180°
170°-180°
125°-130°
170°
185°-1900
185°-[900
In thigh:
185°-1900
f-a,
k
',,
17
Advertisement
Table of Contents
