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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 (t63°C)
325oE (163°C.)
325OE (163°C)
325OE (163°C)
325°E (163°C.)
Pare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
TO Warm:
3 to 5 lbs. 6 to 8 lbs.
(1.4 to 2.3 kg) (2.7 to 3.6 kg)
24-35
35-39
39-45
21-25
25-30
30-35
35-45
35-45
18-25 140-150°E
25-31 150-16WE
31-33 I70-185°E
20-23 140-I 50°E
24-28 150-160°E
28-33 170-185°E
30-40 I70-180°E
30-40
18-23 minutes per pound
,(4,SO,,g_m_)any,,,e_ght
(6o-66°C)1
(66-71°C)
(77-85°C.)
(60-66°C)l
(66-71°C,
(77-85°C,
(77-82°Co
170-180°E (77-82°C
1I5-125°E (46-52°C)
325°E (!63_Co)
350°E (177°C,)
325°E (163°Co)
Well Done:
Welt Done:
Well Done:
3 to 5 Ibs. Over 5 lbs.
(1.4 to 2.3 _ (2.3 kg)
35-40 30-35
35-40
10 to 15 lbs. over 15 Ibs.
(4.5 to 6.8 kg) (6.8 kg)
16-22 12-19
185-190°E (85-88°C)
185-190°E (85-88_C.)
_othigh: o
i 185-i90F,(8>88c,)
*For boneless rolled roasts over 6" (15 cm) thick, add 5 to I0 minutes per pound (450 grams) to times given above
tThe U,S, Department of Agriculture says, "Rare beef'is popular, but you should know that cooking it to only ! 40°E (60°C) means some
food poisoning organisms may survive," (Source: Safe Food,Bo,Qk.,your Kitchen Guide, USDA Revr June 1985.)
21
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