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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 (163°C)
325°F (163°C)
325°F (163°C)
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Wetl Done:
Approximate Roasting Time
in Minutes per Pound
3 to 5 Ibs. 6 to 8 lbs.
(1.4 to 2,3 kg) (2.7 to 3.6 kg)
24-35 18-25
35-39 25-31
39-45 31-33
2 '1-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
140-150°F (60--66°C)t
150-160°F (66-71 °C)
170-185°F (77-85°C)
t40-150°F (60-66°C)t
150-160°F (66-71 °C)
t 70-t 85°F (77--85°C)
170-t 80°F (77---82°C)
170-180°F (77-82°C)
325°F (163°C)
325°F (163°C)
350°F (177°C)
325°F (t63°C)
To Warm:
Well Done:
Well Done:
18-23 minutes per pound
(450 grams) any weight
3 to 5 lbs. Over 5 Ibs.
(1.4 to 2.3 kg) (2.3 kg)
35-40 30-35
35-40
10 to 15 ibs, Over 15 Ibs.
(4.5 to 6.8 kg) (6.8 kg)
16-22 12-19Welt Done:
115-125°F (46-52°C)
185-190°F (85--88°0)
185-190°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.
t The U S. Department of Agriculture says, "Rare beef is popular, but you shoufd know that cooking it to only 140°F
(60°C) means some food poisoning organisms may survive.r" (Source: Safe Eood Book_ Your Kitchen Guide,. USDA
Rev. June 1985.)
18
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