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Roasting Guide
Type
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
Oven
Temperature
325°F (163°C)
325°F (I63°C)
325°F (163_C)
325°F (t 63°C)
Dorleness
...........................3 to 5 lbso
(1,4 to 2.3 kg)
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Approximate Roasting Time Internal
tn Minutes per Pound Temperature
6 to 8 Ibs.
(2.7 to 3.6 kg)
24-35 t 8-25 140-150°F (60-66°C)1 -
35-39 25-31 150-160=F (66-71 °C)
39-45 3t-33 170-t 85°F (77-85°C)
21-25 20-23
25-30 24-28
30-35 28-33
3_5 3_0
3_5 3_0
Well Done:
140-150°F (60-66oc)t
150-160°F (66-71 °C)
170-185°F (77-85oc)
170-180°F (77-82oC)
170-180°F (77-82°C)
325°F (163°C) To Warm:
325°F (163°C) Weft Done:
350°F (t77°C) Well Done:
325°F (163°C) Welt Done:
!8-23 minutes per pound
(450 grams) any weight
3 to 5 ibs. Over 5 Ibs.
(1.4 to 2_3 kg) (2.3 kg)
115-125°F
35-40 30-35
35-40
10 to 15 ibs. Over 15 Ibs.
(4.5 to 6.8 kg) (6.8 kg)
16-22 12-19
(46-52°C)
185-190°F (85-88°C)
185-190°F (85-88°C)
In thtgh:
185-190°F (85-88°C)
• For boneless rolled roasts over 6" (15 cm) thick, add 5 to 10 minutes per pound (450 grams) to times given above.
t The U S Department of Agriculture says, "Rare beef is popular, but you should know that cooking it to only t40°F
(60°C) means some food poisoning organisms may survive." (Source: Safe Eood Book, Your Kitchen Guide_,USDA
Rev June 1985)
18
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