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Roasting Guide
Oven Approximate Roa_tin_ Time Internal
Type Temperature Doneness in Minutes per Pound Temperature
, .......... j
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
°C
325°E (163 .,)
325_E (163°C.)
° °C
325 E (I63 0,,)
325°F (t63°C.)
325°E (I63°Co)
325°E (163°C$
350°E (177°C.)
325°E (163°C,,)
Rare:
Medium:
Wel! Done:
R_re:
Medium:
Well Done:
Well Done:
Well Done:
TO Warm:
3 to 5 lbs,
(L4 to 2.3 kg)
24-35
35-39
39-45
21-25
25-30
30-35
35-45
35-45
18-23 minutes per pot
(450 grams) any weigh
3 to 5 lbs_
(1.4 to 2.3 kg)
6 to 8 Ibs.
(2.7 to 3,6 kg)
18-25
25-31
31-33
20-23
24-28
28-33
30-40
30-40
Over 5 Ibso
(2,3 kg)
140-150OE (60-66°C.)'_
150-160°E (66-7!°C.)
170-185°E (77-85°C)
140-150°E (60-66_C,)t
150-I60OE (66-71°C.)
170-I85°E (77-85°C.)
170-180°E (77-82"Co)
170-180°E (77-82°Co)
115-125°E (46-52°C)
Well Done:
Well Done:
Well Done:
35-40 30-35
35-40
10 to !5 lbso Over I5 Ibs,
(4.5 to 6_8kg) (6.8 kg)
16-22 12-19
185-t90°E (85-88°C)
I85-190°E (85-88°C.)
m thigh:
185-190°E (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,
"_The U,S. 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 Re_. June 1985.)
!9
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