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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
Oven
Temperature
325°E (163°C.)
325°E (t63°C.)
Approximate Roasting Time
Doneness in Minutes per Pound
Pare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
"Well Done:
3toS b;[........
(1.4 to 2.3 kr)
24-35 ! 8-25
35-39 25-31
39-45 31-33
..................... i ..............
6 to 8 lhs.
(2.7 to 3,6 two)
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35--45 30-40
Internal
Temperature
140-150°E (60-66°C.)y
150-t60*E (66-71°C.)
170-I85°E (77-85°C.)
140-150°E (60-66°C.))
150-160oE (66-7IOC.)
t70-185°E (77-85°C.)
I70-180OE (77-82°C.)
325°E (163°C.)
325°E (163°C.)
Well Done:
325°E (163°C.) To Warm:
170-180OE (77-82°C.)
18-23minut_ per pound 115-125°E (46-52°C.)
(450 gmms) anyweigh t.............................
Poultry
Chicken or Duclc
Chicken pieces
Turkey
325_E (163°C.)
350°E (t77°C.)
325°E (163°C.)
Wdl Done:
"-WellDone:
Well Done:
3 to 5 lbs. Over 5 Ibs.
(1.4 to 2.3 kg) (2.3 lqg)
35--40 30-35
35--40
10 to 15 lbs. Over 15 lbs.
(4.5 to 6.8 lw0 (6.8 kg)
16-22 12-19
185-190°E (85-88°C.)
185-190°E (85-88°C.)
In thigh:
t85-190°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.
tThe U.S, Department of Agriculture says, "Rare beef is popular, but you should know that cooking it to only !40°E (60°C.) means some
food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rtw. June 1985.)
19
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