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Roasting Guide
Oven Approximate Roasting Time Internal
Type Temperature Doneness in Minutes per Pound Temperature
Meat
Tender cuts; rib,
high quality sirloin tip,
rump or top round*
Lamb leg or bone-in
shoulder*
VeaI shoulder,
leg or loin*
Pork loin, rib
or shoulder*
Haft=, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
3 to 5 Ibs.
(1.4 to 2.3 kg)
24-35
35-39
39-45 31-33
21-25 20-23
25-30 24-28
30-35 28-33
6to 81bs.
(2.7to 3.6 kg)
18-25 140-150°F
25-3'1 150-160°F
35-45 30-40
35-45 30-4O
(60-66°C)t
(66-71 °C)
170-185°F (77-85°C)
t40-150°F (60-66°C)1"
150-160°F (66-71 °C)
t70-185°F (77-85°C)
170-180°F (77-82°C)
170-180°F (77-82°0)
325°F (163°C)
325°F (163°C)
350°F (177°C)
325°F (163°C)
18-23 minutes per pound
(450 grams) any weight
"5o Wam_:
3 to 5 lbs. Over 5 Ibs.
(1.4 to 2.3 kg) (2.3 kg)
115-125°F (46-52_0)
Well Done:
Well Done:
Well Done:
35-40 30-35
35-40
10 to 15 lbs. Over 15 Ibs.
(4.5 to 6.8 kg) (6.8 kg)
16-22 12-t9
185-190°F (85-88°C)
185-190°F (85-88°C)
in thigh:
185-190°F (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.
I" The U_S. Department of Agriculture says, "Rare beef is popular, but you should know that cooking it to only 140°F
(60°0) means some food poisoning organisms may survive." (Source: __fe Food Book. Your Kitchen Guide. USDA
Rev. June 1985.)
18
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