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Roasting Guide
Internal
Temperature °E1)0pe
Meat
Tender cuLs;rib, high quality sirloin
tip. rump or top roun&
Lamb leg or bone-in shoulder*
Veal shouldm; teg or loin*
Pork loin, rib or shoulder*
Ham, precooked
*For boneless rolled roasts over 6
inches thick, add 5 to 10 minutes per
pound to times given above
Poultry
Chicken or Duck
Chicken pieces
Oven
Temperature Doneness
325° Rare:
Medium:
Well Done:
325° Rare:
Medium:
Welt Done:
Well Done:
Well Done:
325 °
325 °
325 °
Approximate Roasting Time
in Minutes per Pound
3 to 5 lbs_ 6 to 8 lbs,
24-33 f8-22
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
To Warm:
17-20 minutes per pound (any weight)
3 to 5 Ibso
325 ° Well Done: 35-40
350 ° WelI Done: 35-40
10 to 15 lbs,
325 ° Welt Done: 18-25
Over 5 ibso
30-35
Turkey
Over 15 lbs,
15-20
140°-150 °
150%160 °
!70°-I85 °
_40_-150 °
t50°-I60 _
170°-185 °
170°-I80 °
170°-t80 °
115°-I25 °
185°-190 °
185°-190 o
In thigh:
185°-190 °
r_
_m
Gt_
r_
it_to
CIQ
t_
15
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