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Roasting Guide
Type
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven Approximate Roasting Time Internal
Temperature Doneness in Minutes per Pound Temperature °F,
325 °
325 °
325 °
325 °
325 °
325 °
350 °
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
3 to 5 Ibs. 6 to 8 Ibs.
24-35 18-25
35-39 25-3t
39-45 31-33
21-25 20-23
25-30 24-28
30-35 28-33
35-45 3O-4O
35-45 30-40
t8-23 minutes per pound (any weight)
3 to 5 Ibso Over 5 Ibs.
35-40 30-35
35-40
10 to 15 lbs. Over 15 Ibs.
t6-22 12-19325 °
140°-150 ° t
15O°- 160°
170°-185 °
140°-150° t
150°-160 °
170°-185 °
170°-180 °
170°-18O °
115°-125 °
185°-190 °
185°-190 °
In thigh:
185°-190 °
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
tThe U.S Department of Agriculture says, "Rare beef is popular, but you should know that cooking it to only t40_F, means
some food poisoning organisms may survive." (Source; Safe Food Book. Your Kitchen Guide USDA Rev. June t985.)
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