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Roasting (continued)
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc.., can be started
without thawing, but allow t5 to 25 minutes per pound
additional time [15 minutes per pound (450 grams) for
roasts under 5 pounds (2,3 kg), more time for larger
roasts]°
Make sure poultry is thawed before roasting°
Unthawed poultry often does not cook evenly. Some
commercial frozen poultry can be cooked successfully
without thawing° Follow the directions given on the
package label.
Dual Sheff Cooking
This allows more than one food to be cooked at
the same time.. For example: While roasting a 20-1b..
(10 kg) turkey on shelf (R), a second shelf (if so
equipped) may be added on position D so that scal-
loped potatoes can be cooked at the same time.
Calculate the total cooking time to enable both dishes
to complete cooking at the same time. Atlow 15 to 20
minutes of additional cooking time for the potatoes°
Roasting Guide
Oven internal
Type Temperature Doneness Temperature
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
325°F (163°C)
325°F (I63°C)
325°F (163°C)
325°F (163°C)
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Weli Done:
Approximate Roasting Time
in Minutes per Pound
3 to 5 Ibs. 6 to 8 Ibs,
(1,4 to 2,3 kg) (2_7to 3.6 kg)
24-35 18-25
35-39 25-31
39-45 3t -33
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30--40
140-150°F (60--66°C)-[
150-160°F (66-71 °C)
170-185°F (77-85°C)
140--150°F (60-66°C)t
150-160°F (66-7t°C)
170-185°F (77-85°C)
t 70-180°F (77-82°C)
170-t80°F(77-82°C)
325°F (163°C)
325°F(163°C)
350°F(!77°C)
325°F(163°C)
To Warm:
Well Done:
Welt Done:
Well Done:
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)
35-40 3O-35
35-40
10 to 15 Ibs. Over 15 lbs.
(4°5 to 6,8 kg) (6,8 kg)
t6-22 12-19
115-125°F (46-52°C)
185-190°F (85-88°C)
t85-190°F (85-88°C)
in thigh:
185-190°F (85-88°0)
*For boneless rolled roasts over 6" (15 cm) thick, add 5 to t0 minutes per pound (450 grams) to times given above.
tThe U.S. 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.)
t8
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