~WER
OWN
Roasting Guide
Romting
1.
Position oven shelf at B for
3. Remove fat and drippings as
5. Frozen roasts can be
small-size roasts (3 to 7 pounds)
necessa~. Baste as desired.
conventionally roasted by adding
and at A for larger
roast;.
2. Place meat fat-side-up, or poultry
breast-side-up, on broiler 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 place
thermometer in stuffing. )
4.
Stinding
time recommended
10 to 25 minutes additiond time per
for roasts is 10 to 20 minutes. This
pound to times given in guide for
allows roasts to firm up and makes
refrigerated roasts (10 minutes
them easier to carve. Internal
additional time per pound for
temperature will rise about 5° to
roasts under 5 pounds, more time
10°F.;
to compensate for temperature
for larger roasts.) Defrost poultry
before roasting.
rise. if desired. remove the roast
from oven sooner (at 5° to
10°F.
less than temperature in the guide).
mm
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
Ham, raw
*For boneless rolled roasts over 6-inches
thick, add 5 to
10
minutes per pound to
times
given
above.
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven
Temperature
325°
325°
325°
325°
325”
325°
325°
350°
325°
Doueness
Wre:
Medium:
Well Done:
Wre:
Medium:
Well Done:
Well
Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3 to 5 Ibs. 6 to 8 Ibs.
24-30
18-22
30-35
22-25
35-45
28-33
21-25 20-23
25-30 24-28
30-35
28-33
35-45
30-40
35-45
30-40
10 minutes per pound (any weight)
Under 10 Ibs.
10 to
E
lbs.
20-30
17-20
3
to5
Ibs.
Over 5 Ibs.
3540
30-35
35-40
10 to
E
Ibs.
Over
B
Ibs.
20-25
15-20
Internal
Temperature “F
130°-1400
150°-1600
170°-1850
130°-1400
150°-160”
170°-1850
170°-1800
170°-1800
125°-1300
170°
185°-1900
185°-1900
1ss
thigh:
185°-1900
—
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