Roasting
Roasting is the method for cooking large, tender cuts of even cooking. As the fat on top of the roast melts, the
meat uncovered, without adding moisture, meat is basted naturally, eliminating the need for
additional basting.
Roasting Tips:
Most meats are roasted at 325°F. It is not necessary to The cooking time is determined by the weight of the meat
preheat the oven. Place the roasting pan on either of the and the desired doneness. For more accurate results,
use a meat thermometer, insert it so the tip is in the
two lowest rack positions, center of the thickest part of the meat. It should not touch
Use tender cuts of meat weighing three pounds or more. fat or bone. DO NOT USE A MEAT THERMOMETER IN
Some good choices are: Beef rib, ribeye, topround, high THE OVEN WHEN USING THE SPEED OVEN
quality tip and rump roast, pork loin roast, leg of lamb, FEATURE.
veal shoulder roast and cured or smoked hams.
Remove the roast from the oven when the thermometer
Season meat, if desired, either before or after roasting, registers approximately 5°F below the doneness
Rub into the surface of the roast if added before cooking, wanted. As the meat stands, the temperature will rise.
Place the meat fat-side-up on a rack in a shallow NOTE: For more information on cooking meat and
roasting pan. Placing the meat on a rack holds it out of poultry, contact the USDA Meat and Poultry Hotline
the drippings, thus allowing better heat circulation for 1-800-535-4555.
Roasting Chart (Thawed meats only)
INTERNAL ROASTING TIME
.... OVEN
....WEIGHT TEMPERATURE
TYPE OF MEAT (POUNDS) (NOT PREHEATED) TEMPERATURE _(MIN. PER POUND)*
BEEF
Rib Roast 4 to8 325°F 140° (rare) 25-30
160° (medium) 30-35
Rib Eye Roast 4 to 6 325°F 140° (rare) 25-30
160° (medium) 30-35
Loin TenderloinRoast 2 to 3 400°F 140° (rare) 20-25
TopSirloin Roast 3 to 6 325°F 140° (rare) 25-30
160° (medium) 30-35
PORK
Shoulder Blade Roast, Boneless 4 to 6 325°F 160° 35-45
Shoulder Blade Roast 4 to 6 325°F 160° 30-40
LoinBlade or SirloinRoast 3 to 4 325°F 160° 35-45
Ham,Half (fullycooked) 5 to 7 325°F 140° 25-35
Ham,Half (cook-before-eating) 5 to 7 275°F 160° 35-45
LAMB
Shoulder Roast, Boneless 3-1/2 to 5 325°F 160° (medium) 35-40
170° (well) 40-45
Leg,Whole 5 to 7 325°F 160° (medium) 30-35
170° (well) 35-40
VEAL
Rib Roast 3 to5 325°F 170° (well) 40-45
Shoulder,Boneless 4 to 6 325°F 170° (well) 40-45
POULTRY
Turkey,unstuffed 12to 16 325°F 180°- 185° 18-20
16 to 20 325°F 180°-185° 16-18
20to 24 325°F 180°-185° 14-16
Turkey, Breast 3 to 8 325°F 180° 30-40
Chicken,Fryer 2-1/2 to 3-1/2 375°F 185° 20-24
Turkey,Breast 4 to 6 375°F t 85° 20-25
* Timesare approximateand may vary depending on the shape of the roast.
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