—
—
10PositionovenshelfatB for
small-sizeroasts(3to7 Ibs.)and
atAforlargerroasts.
2. Placemeatfat-sideup,orpoultry
breast-sideup,onbroilerpanor
othershallowpanwithtrivet.Do
notcover.DonotstLlffpoultryuntil
justbeforeroasting.Usemeat
probeformoreaccuratedoneness.
Control.signalswhenfoodhas
reachedsettemperature.(Donot
placeprobeinstuffing.)
3.Removefatanddrippingsas
necessary.Basteasdesired.
4. SWndingtimerecommendedfor
roastsis10to20minutestoallowroast
tofirmup andmakeiteasierto
carve.Internaltemperaturewillrise
about5°to 10”F.;tocompensatefor
temperaturerise,ifdesired,remove
roastfromovenat5°to 10°F.less
thantemperatureonguide.
5.Frozen
roas@canbe
——
conventionallyroastedbyadding __ __
10to25minutesperpoundmore ==-= -
timethangiveninguidefor
-
~–
refrigeratedroasts.(10minutes
_-__—--
perpoundforroastsunder5pounds.) =.- —-----
Defrostpoultrybeforeroasting.
Oven
ApproximateRoastingTime,
Internal
Type
Temperature
Doneness
ill Minutes per Pound
Temperature‘F
Meat
3 to5-lbs.
6 to $-lbs.
Tendercuts;rib,highqualitysirlointip,
325°
Rare: 24-30 18-22
130°-1400
rumportopround*
Medium: 30-35
22-25 150°-1600
WellDone: 35-45 28-33
170°-1850
LambLegorbone-inshoulder*
325°
Rare:
21-25
20-23 130°-1400
Medium: 25-30
24-28
150°-1600
WellDone:
30-35 28-33
170°-185°
Vealshoulder,legorloin*
325°
WellDone: 35-45 30-40
170°-1800
Porkloin,riborshoulder*
325°
WellDone: 35-45 30-40 170°-180°
Ham,precooked 325°
ToWarm: 10minutesperpound(anyweight)
125°-1300
Under 10-lbs. 10to 15-Ibs.
Ham,raw
325°
WellDone: 20-30 17-20 170°
*Forbonelessrolledroastsover6-inchesthick,add5to 10minutesperpoundtotimesgivenabove.
Poultry
3
to 5-lbs. Over5-lbs.
Chickenor Duck
325°
WellDone: 35-40 30-35 185°-1900
Chickenpieces
375° WellDone: 35-40 185°-1900
10
to K-lbs. OverK-lbs. In thigh:
Turkey 325°
WellDone: 20-25
15-20
185°-1900
15
To Next Page
Loading...
