1.Position oven shelf at Bfor
small-size roasts (3 to lbs.) and
at A for larger roasts.
2. Place meat fat-side up, or poultry
breast-side up, on broiler pan or
other shallowpan with trivet. Do
notcover. 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 probe in stuffing.)
Meat
Tendercuts;rib,highquaiitysiriointip,
rumportopround~
LambLegorbone-inshouidefi
Veaishouider,iegor ioinx
Porkioin,riborshouider*
Ham,precooked
Ham,raw
3. Removefat and drippingsas
necessary. Baste as desired.
4. Standing time recommendedfor
roastsis10t020minutestoallowroast
to firm up and makeit easier to
carve. Internal temperaturewillrise
about 5° to IO”F.;to compensatefor
temperaturerise, if desired, remove
roast from oven at 5°to 10”F4less
than temperature on guide.
&
325°
325°
325°
325°
325°
Rare:
Medium:
WeiiDone:
Rare:
Medium:
WeiiDone:
WeiiDone:
WeiiDone:
ToWarm:
325°
I
WeiiDone:
5Frozen r can be
conventionallyroasted by adding
10to 25 minutesper pound more
time than given in guide for
refrigerated roasts. (10minutes
perpmmdforroastsurider 5pounds.)
Defrost poultry before roasting.
3toWbs.
24-30
30-35
35-45
21-25
25-30
30-35
35-45
35-45
6tO$-ibs.
18-22
22-25
28-33
20-23
24-28
28-33
iO
minutesperpound(anyweight)
IJnder10-lbs.
10to15-lbs.
20-30 17-20
*Forboneiessroiiedroastsover6-inchesthick,add5to 10 perpoundtotimesgivenabove.
ihdtry
3to5-M+.
Over5-lbs.
ChickenorDuck
325° WeiiDone: 35-40
30-35
Chickenpieces
375° WeiiDone: 35-40
10to 15-lbs.
Over15-lbs.
Turkey
325°
WeiiDone: 20-25 15-20
Internal
Tem~rature‘1’
i50°-1600
170°-1850
i30°-1400
150°-1600
i70°-i850
i70°-1800
170°-1800
125°-1300
i60°
185°-1900
185°-1900
Inthigh:
185°-1900
C(MK
C(MJE
1
2
3
1
2
3
3
3
1
3
4
5
4
—
..
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