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RoastingGuide
1. Positionovenshelfat B for
3. Removefatanddrippingsas
5. Frown roasfi canbe
~
small-sizeroasts(3 to 7 lbs.)and necessan. Basteasdesired.
conventionallyroastedbyadding
.
atA for largerroasts. “
2. Placemeatfat-sideup,or poultry
breast-sideup,on broilerpanor
othershallowpan withtrivet.Do
notcover.Do notstuffpoultryuntil
just beforeroasting.Use meat
probefor moreaccuratedoneness.
Controlsignalswhenfoodhas
reachedsettemperature.(Donot
placeprobein stuffing.)
4. Stinding the recommendedfor
roastsis 10to20minutesto~ow roast
to firmup andmakeit easierto
carve.Intirnaltemperaturewillrise
about5°to 10”F.;to compensatefor
temperaturerise, if desired,remove
roastfromovenat5°to 10”F.less
thantemperatureon guide.
10to 25 minutesperpoundmore
timethangivenin guidefor
refrigeratedroasts.(10minutes
perpoundforroastsunder5pounds.)
Defrostpoultrybeforeroasting.
Oven
ApproximateRoasting Time,
Internal
Type Temperature
Doneness
in Minutes per Wund
Temperature ‘F
Met
3 to 5-lbs. 6 to $-lbs.
Tendercuts; rib,highqualitysirlointip,
325°
Rre:
24-30 18-22
130°-140°
rumportopround*
Medium: 30-35
22-25
150°-160°
WellDone:
35-45 28-33 1700-185°
Lambhg orbone-inshoulder*
325° Rare:
21-25
20-23
130°-1400
Medium: 25-30 24-28 150°-160°
WellDone:
30-35 28-33
170°-1850
Vealshoulder,legor loin*
325°
WellDone: 35-45
30-40 170°-1800
Porkloin,ribor shoulder*
325°
WellDone: 35-45 30-40
170°-180°
Ham,precooked
325°
ToWarm:
10minutesperpound(anyweight)
125°-1300
Under I&lbs.
10tO 15-lbs.
Ham,raw
325°
WellDone: 20-30 17-20
160°
*Forbonelessrolledroastsover6-inchesthick,add5 to 10mimltesper poundtotimesgivenabove.
Poultry
3 to 5-ibs. Over 5-lbs.
Chickenor Duck
325°
WellDone: 35-40 30-35
185°-1900
Chickenpieces
375°.
WellDone: 35-40
185°-1900
10 to E-lbs. Over15-lbs. In thigh:
~rkey 325°
WellDone: 20-25 15-20
185°-1900
.
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