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I I
IIIII
I II IIIIIIII IIIII I II I I II
ROASTINGCHARI
IIIHIIIIII II IIIIIIII II _ I
(OVENTEMPERATURE325°)
!
CUT
,,,,,
Rib
Boneless Rib
RolledRump
(highquality)
,,, i iii1,11 ,i iii i, , i iii
Sirloin Tip
Pork(fresh)Loin
BonelssHam
Cookbeforeeatingham
Precookedham
i
Shoulderpicnicham
Lamb Leg
Shoulder (whole)
Shoulder (boned)
Veal
Leg.lamb shoulder
Poultry
Chicken
Turkey
APPROX.WEIGHT
6to 8 pounds
APPROX.MIN.
PERLB.
23-25
27-30
32-35
26-32
34-38
40,42
25-30
35-40
30-35
35-40
-45
-30
-20
14- 18
25-35
INTERNAL
MEATTEMP.
140Rare
160Med.
170Well
140
160
170
150- 170
4 to 6 pounds
4 to 6 pounds
3'/4to 4 pounds
3 to 5 pounds
5-7
2-5 30
H i
Under10pounds 20
10- 15 17
5 to 8 pounds
3 to 5 pounds
3 to 5 pounds
3 to 5 pounds
6 to 8 pounds
3 to 5 pounds
Over5 pounds
30-35
30-35
40-45
30-40
25-35
140- 170
170
170
170
155- 160
155- 160
130
170
170- 180
170- 180
170-190
170- 180
170- 180
6 to 16pounds
16to 20 pounds
Over20 pounds
30-40
35-40
20-25
18 - 20
15- 18
185- 190
185- 190
100- 185
100- 185
180- 185
,tt
(inthigh)
31
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