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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*
Veal shoulder,
leg or loin*
Pork loin, rib
or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
325°E (I63°C.)
325°E (163°C.)
325°F, (I63°C.)
325°E (163°C.)
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
3 to 5 lbso
(1.4 to 2.3 kg)
24-35
35-39
39-45
6 to 8 lbs.
(2°7 to 3.6 kg)
18-25
25-31
31-33
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
140-150°E (60-66°C.)t
150-160°E (66-7I°C0
170-185°E (77-85°C0
140-150°E (60-66°C)t
150-160°E (66-71°C°)
170-185°E (77-85°C)
170-180°E (77-82"C.)
170-180_F, (77-82°C.)
I t5-125°E (46-52°C,)325°E (163°C.)
325°F (t63°C)
350°F. (I77°Co)
325°E (163°C_)
18-23 minutes per pound
(450 grams) any weight
To Warm:
3 to 5 lbso Over 5 lbs.
(1.4 to 2.3 kg) (2.3 kg)
_ell Done:
Well Done:
Wei1Done:
35-40 30-35
35-40
I0 to 15 lbs, Over 15 Ibs.
(4.5to 6.8 kO (6.8kO
t6-22 12-19
185-190°F,(85-88oC.)
185-19WE (85-88°C.)
In thigh:
185-190°F(85-88°Co)
*For boneless rolled roasts over 6" (t5 cm) thick, add 5 to 10 minutes per pound (450 grams) to times given above.
tThe UoS. Department of Agriculture says, "Rare beef is popular, but you should know that cooldng it to only 140°E (60°C) means some
food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev June 1985.)
I9
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