13.
ROASTING CHART
Amount Preheat Minutes
Cut Pounds Temp./Roast Per
Temp. Pound
BEEF Chuck Pot Roast 2 – 5 450°/350°* 40 – 50
Sirloin Tip 4 – 5 350° 25 – 30
Tenderloin 3 – 4 450° 17 – 22
LAMB Leg (semi-boneless) 5 – 8 350° 18 – 23
Rolled Shoulder 4 – 5 350° 20 – 25
PORK Country-Style Ribs 8 – 10 300° 20 – 25
Center-Cut Loin Roast
(single boneless) 5 – 6 325° 20 – 25
Rolled Shoulder
(boneless) 5 – 6 350° 32 – 37
POULTRY Chicken (whole) 5 – 6 375° 12 – 17
Chicken (pieces) 4 – 5 375° 11 – 16
Cornish Hens 1
1
⁄4 oz. 400° 14 – 19
Duck 6 – 7 425° 17 – 22
Turkey (prebasted) 10 – 14 400°/350°/400°** 10 – 15
Turkey (prebasted,
tie wings close to body) 14 – 20 400°/325°/400°** 11 – 16
Turkey Breast
(with bones) 4 – 7 325° 31 – 36
VEAL Loin 5
1
⁄2 – 6
1
⁄2 350° 26 – 31
* Preheat at 450°, add the meat, then cook at 350°.
**Preheat and roast turkeys at 400° for the first and last hour, roast at 350° (10 to
14 pounds) or 325° (14 to 20 pounds) for the remaining time.
TMR_TMRST18A/BCAN_IB_29-6-05 6/29/05 7:52 PM Page 13
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