Loading ...
Loading ...
Loading ...
Roasting Guide
Type
Must
‘1’cndercuis:
rih,
high
qwdily
si[loin
[ip.
ItIIIIp{)I-tOl~It)UIId*
Veal
sll~)uldcr.
leg
or
lrrin*
R)rh
It)in,
trill
III
shoulder*
}[211).
pn-cooked”
Ham,
rilw
‘*[:(x
txmclcss
rolled
r~)mts
OVCI
-
() inches
thick,
AI
5
(o
1 () minutes
pcl
lb.
II)
[inks given
Jbovc.
Poultry
(’hiL’kC1]
01-
I)
LIc’k
(’hickcn
picccs
(hen
Temperature
3~5.
315.
325°
3~5~
325°
325°
325°
350”
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Dune:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3
to 5 Ibs.
6
to
8 Ibs.
24-33 18-22
35-39
22-29
40-45
30-35
21-25 20-23
25-30 24-28
30-35 28-33
35-45
30-40
35-45
30-40
17-20
minutes per
lb.
(any weight)
Under 10 Ibs.
10 to 15 Ibs.
27-35 24-27
3 to 5 Ibs. Over 5 Ibs.
35-40
30-35
35-40
10 to 15 Ibs. Over 15 Ibs.
18-25
15-20
Internal
I’emperature
“F
140°
150°-160”
170°-[85”
130”- 140”
150”- 160°
170”-
I 85°
1700-1
80°
170°-
1 80°
115°-125”
1700
185°-1900
185°-1900
In
tbigb:
185°-1900
13
Loading ...
Loading ...
Loading ...