I
LOWER OVEN
I
Roasting
Gtide
1. Position oven shelf at B for
small-size
roasts (3 to 7 lbs.) and
at A for larger roasts.
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 probe for more accurate
doneness. Control signals when
food has reached set temperature.
(Do not place thermometer
in stuffing.)
Meat
Beef, 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
3. Remove fat and drippings as
5. Frozen roasts can be
necessary. Baste as desired.
conventionally roasted by adding
4. Standing time recommended
10 to 25
minutes per pound more
for roasts
is
10 to 20 minutes.
This
time
than given in guide for
allows roasts to firm
up and
m~es
refrigerated roasts. (10 minutes per
them easier to carve. Internal
pound for roasts under 5 pounds.)
temperature will rise about 5° to
Defrost poultry before roasting.
10°F.;
to compensate for
temperature rise, if desired,
remove the roast from oven sooner
at 5° to
10°F.
less than temperature
in this guide.
Oven
Temperature
325°
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
Well
Done:
Rare:
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 lbs.
24-33
18-22
35-39 22-29
40-45
30-35
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30-40
17-20 minutes per pound
(any
weight)
Under 10
Ibs.
10 to 15 lbs.
20-30
17-20
3 to 5 lbs. Over 5 lbs.
35-40 30-35
35-40
10 to 15 lbs.
Over 15 lbs.
18-25
15-20
Internal
Tem~erature
‘F.
140°-1500
150°-1600
170°-1850
130°-1400
150°-1600
170°-1850
170°-1800
170°-1800
115°-1250
170°
185°-1900
185°-
190°
In thigh:
185°-1900
41
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