USINGYOUROVEN
HOWTOROAST
To set ovenfor roastingseepage9, Cookingtime is determinedby the Frozenmeat may be cookedin the
#2. weightof the meatand thedesired samewayasfreshmeatifthemeatis
doneness.Usethechartgivenbelow thawed first, it is also possible,
Roastingisthecookingoftendercuts as a guidein determiningcooking however,to cook meat from the
of meatwith dry heat. Nowater is times.Forthemostaccurateresults, frozen state. Follow the same
added nor is the cookingutensil use a meatthermometer.Insertthe roasting instructionsbut increase
covered.Searingis unnecessary,if thermometersothetipisinthecenter cookingtimeapproximately10to 25
desired,seasonmeatwith salt and of thethickestpartof themeatandis minutes per pound. When using
pepper, nottouchingboneor fat. frozen packaged meat, follow
packagedirections.Frozenpoultry
Checkweightofmeatandplacemeat Aftercooking,removemeatfromthe should always be thawed before
fat-side-upon a rack in a shallow ovenandlet stand15to 20 minutes cooking except when package
roastingpan. for easiercarving.Rareor medium directionsrecommendcookingfrom
raremeatsshouldbe removedfrom the frozenstatesuchas for frozen
Place ovenrack in one of the two the ovenwhentheinternaltempera- turkey rolls. DO NOT REFREEZE
bottomrackpositionsbeforeovenis ture is 5 to 10° lessthan the final MEATS THAT HAVE NOT BEEN
turnedon.Preheatingisunnecessary desiredtemperaturesincemeatwill COOKEDFIRST.
for roastingmeats, continue to cook slightly while
standing. PORK
Most meats are roasted at 325°F Porkshouldalwaysbecookedto an
except tenderloin at 425°F and internal temperatureof 170° (well
smallerpoultryat 375°Fto 400°F. done)throughout.
ROASTINGCHART
APPROXIMATE
CUTOFMEAT WEIGHT INTERNALTEMP. TEMP. TIME
BEEF
StandingRib 6 to 8 Ibs. 140°F(rare) 23to 25 min/Ib.
160°F(medium) 300-325°F 27to 30 rain/lb.
170°F(well done) 32to 35 rain/lb.
4 to 6 Ibs. 140°F(rare) 26to 32 min/Ib.
160°F(medium) 300-325°F 34to 38 min/Ib.
170°F(well done) 40to 42 rain/lb.
RolledRib 5 to 7 Ibs. 140°F(rare) 32 rain/lb.
160°F(medium) 300-325°F 38 min/Ib.
170°F(well done) 48rain/lb.
Rib Eye 4 to 6 Ibs. 140°F(rare) 18to 20 min/Ib.
160°F(medium) 350°F 20to 22 min/Ib.
170°F(well done) 22to 24 min/Ib.
ir
Tenderloin,Whole 4 to 6 Ibs. 140°F(rare) 425°F 40to 60 minutes
(total time)
2 to 3 Ibs. 140°F(rare) 425°F 45to 50 minutes
(total time)
SirloinTip 3 to 4 Ibs. 140- 170°F 325-350°F 35 to 40 min/Ib.
(high quality) 6 to 8 Ibs. 140- 170°F 30 to 35 min/Ib.
RolledRump 4 to 6 Ibs. 150- 170°F 325-350°F 25 to 30 rain/lb.
(high quality)
PO'RKLOIN
Center 3 to 5 Ibs. 170°FThroughout 325°F 30 to 35 min/Ib.
Half 5 to 7 Ibs. 170°FThroughout 35to 40 min/Ib.
LAMB,LEG 5 to 9 Ibs. 160°F(medium) 325°F 25to 30 rain/lb.
170- 180°F(well) 30 to 35 min/Ih.
10
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