Roasting
Chart
1. Po
si
tion oven shelf
at
B for small-size roasts
(3
to 7 Ibs.) and
at
A for larger roasts.
2.
Place
me
at fat side up
or
poultr
y
br
east-side up on broil
er
pan
or
other
shallow pan with trivet.
Do
not
cover.
Do
not stuff
poultry until
just
before roasting. Use meat thermometer, for
more accurate doneness. (
Do
not
pla
ce
thermometer in stuffing.)
3. Remove fat and
dr
ippings as necessary. Baste as desired.
Oven
Type
Temp.
Doneness
Meat
Tender
cuts:
rib, high
qu
ality 325
0
R
are
:
sirloin tip,
rump
or
t
op
ro
und'
Medium:
Well Done:
Lamb Leg
or
bone-in
shou
ld
er'
325
0
Rare:
Medium:
Well Done:
Veal
shoulder
, leg
or
loin'
325
0
Well Done:
Pork loin, rib
or
shoulder'
325
0
Well Done:
H
am
, pre-cooked 325
0
To Warm:
H
am
,
raw
325
0
Well
Done
:
4. Standing time recommended fo r roasts
is
10
to
20
min. to
allow roast to firm up
and
make
it
easier to carve.
It
will rise
about
5°
to 1
00
internal temperature; to compensate for tempera-
ture rise, if desired, remo
ve
roast from oven
at
5°
to
100
less
than
temperature on chart.
5. Frozen roasts can be conventionally roasted by adding
10
to
25
min. per pound more time
than
given in
chart
for refrigerated.
(10 min. per lb . for roasts under 5-lbs.) Defrost
poultr
y before
roasting.
Approximate
Roasting Time,
Internal
in
Minutes
per
Pound
Temp. 0 F
3
to
5-lbs.
6
to
8-lbs.
24-30
18-22
13
00-
14
00
30-35 22-
25
15
00-1
600
35-45
28
-
33
1700-185
0
21-25
20-23
1300-1400
25-30 24-28
1500-1600
30-35 28-33
1700-185
0
35-45
30-40
1700
-1
800
35-45
30-40
1700
-1800
10
mins. per lb. (any weight)
125
0
-1300
U
nder
10-lbs.
10
to
15-lbs.
20-30 17-20
1
600
'F
or
boneless rolled roasts over 6-in.
thick,
add
5 to
10
min. per lb .
to
times given above.
Poultry
3 to 5-lbs.
Over
Sibs.
Chicken
or
Duck 325
0
Well Done: 35-40
30-35
185
0
-19
00
Chicken pieces
375
0
Well
Done
: 35-40
185
0
-1900
10
to
15-lbs. Over 15-lbs.
In thigh:
Turkey
325
0
Well
Done
: 20-25 15-20
185
0
-1900
17
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