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1.
Position oven shelf
at
B for
3. Remove fat and drippings as 5.
Frozen roasts can be
small-size roasts (3 to 7
lbs.
) and
necessary.
Baste as desired. conventionally roasted by adding
at
A for larger roasts. 10 to 25 minutes per pound more
4.
Standing time recommended for
2.
Place meat fat-side up, or poultry
time than given in guide for
roasts is 10to 20 minutes to allow roast
breast-side up, on broiler pan or
to firm up and make it easier to
refrigerated roasts. (10 minutes
per pound for roasts under 5 pounds.)
other shallow pan with trivet. Do
carve. Internal temperature will rise
Defrost poultry before roasting.
not cover. Do not stuff poultry until
about 5° to 10”F.; to compensate for
just before roasting.
Use
meat
temperature rise, if desired, remove
probe for more accurate doneness.
roast from oven at 5° to 10”F. less
Control signals when food has
than temperature on guide.
reached set temperature. (Do not
place probe in stuffing. )
Oven Approximate Roasting Time,
Internal
T>
pe
Temperature
Doneness in Minutes per Pound
Temperature “F
Itleat
3 to 5-lbs. 6 to
t%-lbs.
‘render
cuts:
rib, high
quallty
slrloln
tip,
325”
Rare: 24-30
18-22
130°-1400
rump
(Jr
tt)p
rtwnd%
Medium: 30-35
22-25
150°- 160°
Well
Done:
35-45
28-33
170°-1850
I.amh
Leg
or borw-in
}ht)uldur:
325°
Rare: 21-25 20-23
130°-1400
Medium: 25-30
24-28
150°-1600
Well Done:
30-35
28-33
170°-1850
Veal shoulder,
leg
or loin*
325° Well Done: 35-45
30-40
1700-1 80°
Pork
Ic)]n,
rlh
or
shoulder
L
325° Well Done: 35-45
30-40
170°-1800
Htinl.
pl”e~OOhC?d
3z50
To
Warm: 10 minutes per pound (any weight)
125°- 130°
Under
10-lbs. 10 to 15-lbs.
Hanl,
raw
325°
Well Done: 20-30
17-20
160°
+
l-or
b\)nele\\ rolled masts
twer
6-inches thick.
add
5 to 10 minutes per pound to times given above.
Poultr~
3 to 54bs. Over
$lbs.
Chlchen
or
Duck
325°
Well Done: 35-40
30-35
185°-1900
~’hlckcn
pieces
375°
Well Done: 35-40
185°-1900
10 to 15-lbs.
Over 15-lbs.
In thigh:
Turkey
325°
Well Done: 20-25
15-20
185°-1900
20
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