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Roasting Guide
Roasting
1.
Position oven shelf at B for
small-size roasts (3 to 7
lbs.
) and
at A for larger roasts.
2.
Place meat fat-side up, or poultry
breast-side up, on broiler pan or
other shallow pan with trivet. Do
not cover. Do not stuff poultry until
3.
Remove
fat
and
drippings
as
necessary. Baste
as
desired.
4. Standing time recommended
for
roasts is 10 to 20 minutes to allow
roast
to firm up and make it easier to
carve. Internal temperature
will
rise
about 5° to
10°F.;
to compensate for
just before roasting. Use meat
temperature
rise,
ifdesir~u.
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. )
5.
Frozen roasts
can be
conventionally roasted by adding
10 to 25 minutes per pound more
time than given in guide for
refrigerated roasts.
(10
minutes
per pound for roasts under 5 pounds.)
Defrost poultry before roasting.
oven
Approximate
Rmssting
Time,
Internal
Ww
Iemperaturc
D(meness
in
Niinutes
per
Pmlsrd
Temperature
‘k.
Meat
3
to 5-11)s.
6
to
8-lhs.
Tender
cuts:
rib, high quality sirloin tip.
325°
R;trc:
24-30
I X-22
1300-
140”
rump
or
top round*
Medium:
30-35
??-25
1500
-
1600
Well
D{me:
35.45
28-33
1700-
185°
Lamb
Leg
or bune-in shoulder*
325”
Rare:
21-25 20-23
130”-
140°
Mcdiunl:
25
30
24-2X
150°- 160°
well
I)O1lC:
30.35 2s-33
1700-1
85”
Veal
shc~ulder,
leg
c~r
luin*
325”
Well
I)(>ne:
35-4s
30-40”
170°-1,s00
Pork loin, rib
ur
shoulder*
325°
Well
[)(]nc:
35-45
3(!.40
170°-
180°
Ham. precooked
325°
T()
W:lrm
10 minutes
per
pound
(any
weight)
1250-1
30°
LIndcr
1()-lhs.
10
to
15-ihs.
Ham,
raw
325°
Well
D(me:
20-30”
17-20
1600
*For boneless rolled
roasts
over 6-inches thick,
add
5 to 10
mirrl]
tcs
per
pt)und
to
times
given
:tbovt..
Poultry
3
t{)
5-lbs.
Over
S-lhs.
Chicken ur Duck
325°
Well
Done:
Chicken pieces
35-40
30-35
1 85°-
190”
3750
Well
Dt)nc:
35-40
185°- 190”
10
to
15-lhs.
()~er
15-lbs.
In thigh:
Turkey
325”
Well
Done: 20-25
15-20
185°-1900
17
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