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Roasting (coot nued)
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc,,, can be started
without thawing, but allow 15 to 25 minutes per pound
(450 grams) additional time [15 minutes per pound for
roasts under 5 pounds (2°3 kg), more time for larger
roasts].
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly. Some
commercial frozen poultry can be cooked successfu}ly
without thawing, Follow the directions given on the
package label,
Roasting Guide
Oven Approximate Roasting Time Internal
Type Temperature Doneness in Minutes per Pound Temperature
Meat
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 shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Welt Done:
Well Done:
To Warm:
3 to 5 Ibs. 6 to 8 Ibs,
(t ,4 to 2.3 kg) (2.7 to 3.6 kg)
24-35 18-25
35-39 25-31
39-45 3t -33
2t-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
18-23 minutes per pound
(450 grams) any weight
140-150°F(60-66°C)t
150-160°F(66-71°C)
170-185°F(77-85°C)
140-150°F(60-66°0)1
150-160°F(66-71°C)
170-185°F(77-85°C)
170-180°F(77-82°C)
170-180°F (77-82°C)
t15-125°F(46-52°C)
325°F(I63°C)
350°F(t77°C)
325°F(t63°C)
Well Done:
Well Done:
WeN Done:
3to 51bs, Over51bs.
(1.4 to 2.3 kg) (2,3 kg)
35-40 30-35
35-40
10 to 15 Ibs. Over 15 Ibs.
(4.5 to 6.8 kg) (6.8 kg)
t6-22 12-19
185-!90°F(85-88°C)
185-190°F(85-88o0)
In thigh:
,_ 185-190OF (85-88°C)
*For boneless rolled roasts over 6" (15 cm) thick, add 5 to 10 minutes per pound (450 grams) to times given above.
¢The US Department of Agriculture says, "Rare beef is popular, but you should know that cooking it to only 140°F.
(60°C) means some food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide.
USDA Rew June 1985.)
2O
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