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Roasting Guide
Oven Approximate Roasting Time Internal
Type Temperature Doneness in Minutes per Pound Temperature
Meat
Tender cuts; rib,
high quality sirloin tip,
rump or top round*
Lamb leg or bone-in
shoulder*
Vea! shoulder,
leg or loin*
Pork loin, rib
or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
325°E (163°C°)
325°E (163°C)
325°R (163°C)
325°R (163°Co)
Rare:
Medium:
Welt DOne:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
3 to 5 Ibso 6 to 8 Ibs.
(1o4 to 2.3 kg) (2.7 to 3.6 kg)
24-35 18-25
35-39 25-31
39--45 31-33
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 3O-40
140-150°F. (60-66°C,,)1"
150-160°R (66-71 °C,)
170-185°E (77-85°C,)
140-150°E (60-66°C,)1 -
150-160°E (66-71°C)
170-185°E (77-85°C ,)
170-180°E (77-82°C)
I70-180°E (77-82oc)
325°R (163°C,)
325oE (163°C,)
350oE (177oc,)
325°E, (I63°C,)
To Warm:
18-23 minutes per pound
(450 grams) any weight
3 to 5 Ibs. Over 5 ibs.
(1.4 to 2.3 kg) (2,3 kg)
115-125°R (46-52°C)
Well Done:
Well Done:
Welt Done:
35-4O 3O-35
35-4O
10 to 15 Ibs. Over 15 Ibs.
(4.5 to 6.8 kg) (6,8 kg)
16-22 12-19
185-190°E, (85-88°C_
I85-190°E (85-88°C.
In thigh:
185-190°E (85-88°C
*For boneless rolled roasts over 6" (15 cm) thick, add 5 to I0 minutes per pound (450 grams) to times given above..
1"TheUoS, Department of Agriculture says, "Rare beef is popular, but you should know that cooking it to only 140°R
(60°C.) means some food poisoning organisms may survive," (Source: Safe Food Book. Your Kitchen Guide., USDA
Rev.,June 1985)
21
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