4
OVEN USE 15
Roastingisthemethodforcookinglarge, tendercutsofmeat fat on top of the roast melts, the meat is basted naturally,
uncovered, without adding moisture. Most meats are eliminating the need for additional basting.
roasted at 325°E It is not necessary to preheat the oven. [
Place the roasting pan on either of the two lowest rack "The cooking time is determined by the weight of the meat
positions, and the desired doneness. For more accurate results, use
a meat thermometer. Insert it so the tip is in the center of the
Use tender cuts of meat weighing three pounds or more. thickest part of the meat. It should not touch fat or bone.
Some good choices are: Beef rib, ribeye, top round, high
quality tip and rump roast, pork loin roast, leg of lamb, veal Remove the roast from the oven when the thermometer
shoulder roast and cured or smoked hams. registers the desired internal temperature.
Season meat, if desired, either before or after roasting. Rub NOTE; For more information about food safety, call '
into the surface of the roast if added before cooking. USDA's Meat & Poultry Hotline at 1-800-535-4555. For
cooking information write to the National Live Stock and
Place the meat fat-side-up on a rack in a shallow roasting Meat Board, 444 North Michigan Avenue, Chicago,
pan. Placing the meat on a rack holds it out of the drippings, Illinois 60611.
thus allowing better heat circulation for even cooking. As the
:ROASTING CHART _hawedmeatsone)=
! Approximate Oven Approximate*
Weight Temperature Internal RoastingTime
Cut of Meat (pounds) in °F Temperature (rain.per lb.)
Beef
RibRoast (cut-side-down) 4 to 8 325°F 145°F(medium/rare)i 25-35
160°F(medium) I 30-35
RibEye Roast 4 to 6 350°F 145°F(medium/rare)l 25-35
160°F (medium) 30-35
LoinTenderloinRoast 2 to 3 400°F 145°F(medium/rare) 20-30
Pork, Fresh
ShoulderBlade Roast,(boneless) 4 to 6 325°F 160°F 35-45
ShoulderBlade Roast 4 to 6 325°F 160°F 30-40
LoinBlade or Sirloin Roast 3 to 4 325°F 160°F 35-40
BonelessPorkLoin 6 to 8 325°F 160°F 25-35
Pork, Smoked
Ham,Half (fullycooked)** 5 to 7 325°F 140°F 25-35
Ham,Half (cook-before-eating) 5 to 7 325°F 140°F 35-45
Poultry
Turkey,unstuffed*_'* 12to 16 325°F 180°-185°F 18-20
16to 20 325°F 180°-185°F 16-18
20 to24 325°F 180°-185°F 14-16
Turkey,Breast 3 to8 325°F 180°F 30-40
Chicken,Fryer 2 1/2to 3 1/2 350-375° 180°F 20-25
Chicken,Roaster 4 to 6 350-375°F 180°F 20-25
Lamb
Leg (boneless) 2 to 3 325°F 160°F 35-40
170°F 40-45
WholeLeg 5 to 7 325°F 160°F 30-35
* Cookingtimes are approximateandmay varydependingon the shapeof the roast. A meatthermometeris the mostaccurate way
to determinedoneness.
** Add water and followpackagedirections.
*'**Stuffed turkeyrequires additionalroasting time. Shield legsand breast withfoil to prevent overbrowningand drying ofskin.
To Next Page
Loading...
