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Ro88ti_ (continued)
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc. can be started
without thawing, but allow 15 to 25 minutes per pound
(450 grams) additional time [15 minutes per pound 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°
Roasting Guide
Type
Meat
Tender cuts; rib,
high quality sirloin tip,
rump or top round*
Lamb leg or boneqn
shoulder*
Veal shoulder,
leg or loin*
Pork loin, rib
or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven
Temperature Doneness
325°F (163°C) Rare:
Medium:
Well Done:
325°F (163°C) Rare:
Medium:
Well Done:
325°F (163°C) Well Done:
325°F(163°C) Well Done:
3 to 5 Ibs.
(1.4 to 2=3 kg)
24-35
35-39
39-45
Approximate Roasting Time
in Minutes per Pound
6 to 8 Ibs.
(2.7 to 3.6 kg)
18-25
25-31
31-33
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
Internal
Temperature
140-150°F (60-66°C)f
150-160°F (66-71 °C)
170-185°F (77-85°0)
140-150°F (60-66°C)t
150-160°F (66=7t °C)
170-185°F (77-85°C)
I70-180 °F (77-82 °C)
170-180°F (77-82°C)
325°F(163°C)
325°F(163°C)
350°F(177°C)
325°F (163°C)
To Warm:
Well Done:
Well 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 30-35
35-40
10 to 15 lbs. Over 15 Ibs.
(4.5 to 6.8 kg) (6.8 kg)
t 6-22 12-19
115-125°F (46-52°C)
185-190°F (85-88°C)
t 85-190°F (85-88°C)
In thigh:
185-190°F (85-88°C)
*For boneless rolled roasts over 6" (15 cm) thick, add 5 to 10 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°F.
(60°C) means some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide.
USDA Rev.. june 1985o)
16
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