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‘f. pOSitiOnoven shelf at B for small-size roasts (3 to 7 Ibs.) and
at A for larger roasts.
Z?.Place meat fat side up or poultry breast-side up on broiler
pan or other shallow pan with trivet. Do not cover. Do not stuff
poultry until just before roasting. Use meat probe, for most
accurate doneness. Control signals when food has reached set
temperature. (Do not place probe in stuff ing. )
3. Remove fat and drippings as necessary. Baste as desired.
Type
Meat
Tendercuts: rib, high quality
sirloin tip, rump or top round*
Lamb Leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, pre-cooked
Ham, raw
●For boneless rolled roasts over 6-in. thi
Poul&ry
Chicken or Duck
Chicken pieces
Turkey
oven
Temp.
325°
325°
325°
325°
325°
325°
add 5 to 10 mi
325°
375°
325°
4. St.mding time recommended for roasts is 10 to 20 min. to
allow roast to firm up and make it easier to carve. It will rise
about 5° to 10° internal temperature; to compensate for temper-
ature rise, if desired, remove roast from oven at 5° to 10° less
than temperature on chart.
5. Frozen roasts can be conventionally roasted by adding 10
to 25 min. per pound more time then given in chart for refriger-
ated, (10 min. per lb. for roasts under 5-lbs, ) Defrost poultry
before roasting,
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
]er lb. to times giv[
Well Done:
Well Done:
Well Done:
ApproximateRoasting Time,
in Minutesper Pound
3 to 5=llbs. 6 to tldbs.
24-30 18-22
30-35 22-25
35-45 28-33
21-25 20-23
25-30 24-28
30-35
28-33
35-45 30-40
35-45 30-40
10 reins. per lb. (any weight)
Under 10=NJs.
toto15=ibs.
20-30 17-20
~bove.
380 5dbs. Over 54x5.
35-40
30-35
35-40
10to15-lbs. Over 1%lbs.
20-25 15-20
—
fhtermt
‘lh?mp.‘F
130°-1400
1500-160°
170°-1850
130°-140°
1500-160°
170°-1850
170°-1800
170°-1800
125°-1300
160°
185°-190°
185°-190°
Inthigh:
185°-190°
2’1
.—.——