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How to Roast
Roasting is tile choking of tender cuts of meat
with d_'heat. No water is a&led nor is the
cooking utensil covered. Seamlg is mmeeessaD=
If'desired, season meat u_ith salt and pepper.
Check weight of meat and place )neat fi_t-side-up
on a rack in a shallow roasting pan.
Place oven rack in one of the two bottom rack
positions before oven is turned on. Preheating is
unnecessary for roasting meats.
Meats are masted at 3'25°F generally (except
tenderloin, 425°F and smaller poulto, at 375°F to
400°F).
Cooking time is detennined by the weight of the
meat and the desired aloneness. Use the chart
given below as a gnide in detennining cooking
times. For the most accurate results, use a meat
thermometer. Insert the thermometer so the tip
is in the center of the thickest part of the meat
and is not touching bone or fat.
Atler choking, remove lneat front the riven _uKI
h't stand 15 to 215minntvs tbr easier caning. Rare
or medium rare meats should be remox ed t'nnu
tile oven when the internal temperature is 5 to
I0 ° less than the final desired temperature since
meat will eontinuc to eook slightly while standin_i.
Frozen meat may be eooked in the same way _L_
fresh meat if the meat is thawed first. It is al[so
possible, however, to cook meat from the frozen
state. Follow the same roasting instructions but
increase cooking time appmxinlately 10 to g5
minutes per pound. When using frozen packaged
meat. _bllow package directions. Frozen ixndto '
shouM ahvavs, be thawed before cooking except
when package directions reconunend eooldng
from the frozen state such as for frozen turkey
rnlls, Do not refreeze meats that have not
been cooked first,
Roasting Chart
Cut of Meat
Beef
Standing Bib
Internal
Temp,
Approximate
Weight
6-8 Ibs.
4-6 lbs.
5-7 Ibs.
4-6 lbs.
4-6 lhs.
2-3 lbs.
3-4 lbs.
6-8 Ibs.
4-6 Ibs,
3-5 Ibs.
5-7 Ibs.
5-9 Ibs.
141)°F irare)
160°F (mediuud
170°F tuvll done)
140°F (rare)
160°F (medium)
170°F (well dotw)
140°F (rare)
I60°F (ll/Piliu)tl}
IT0°F (well dont')
14(I°F (rare5
160°F [reed[and
170°F (well done)
140°F (rare)
Telrlp,
3(X)-325°F
cooking
'lime
300-325°F
Rolled Rib
300-3_5°F
Rib Eve
350°F
Tenderloin, 425°F
V_'hole
140°F (rare) 4_5"F
Sirloin Tip 140-17(5°F 325-350°F
(high qmdity) 140-170 ° F
Rcdled Rump 150-170 ° F 325-35[5 °F
(high quality)
Pork Loin
Center I80°F Throughout 325°F 30-35 iuin./lb.
Half 160°F ThrougJlout &5-40 rain.lib.
Lamb, Leg 160°F (medium) 325 °F 25-30 min./Ib.
170-180 °F (wt-I1) 30-35 mln./Ib.
23-25 min./lb.
27-3[) min./lb.
32-35 min./lb.
26-32 min./lb.
34-3S min./lb.
4(I-42 min./Ib.
32 min./lb.
3S min./[b.
48 imnJlb.
18-20 min./Ib.
20-22 min./lb.
22-24 mirl./Ib,
40-60 thins.
(total time)
45-50 mira
(total time)
&5-4(I min./lb.
30-35 min./lb.
_5-3(5 min./lh
PAGE 12
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