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~. po~i~ionoven sh~lf at Bfof smalI.size roasts (3 to 5-lbs.) and at A for larger roasts.
~. place meator ~oultryfat side up on broiler pan or other shallow pan with trivet. Do not cover.
DOnot stuff Poultry until just before roastin9 ~<
Use meat thermometer if your oven has one, for most accurate doneness. Thermometer signals when food has reached set temperature,
3, Remove fat and drippings as necessary.Baste as desired.
& .SWwsdimgti~e recommendedfor roastsis10to 20 min.to allow roastto firm up and makeit easierto carve,It will riseabout 5°to 10°ininternal
temperature; to compensate for temperature rise, if desired, remove roast from oven at 5° to 10°less than temperature on chart.
5, Frozen roasts can beconventionally roasted byadding 10to 25 min. per pound more time than givenin chart for refrigerated. (10min. per lb,for
roasts under 5-lbs,). Defrost poultry before roasting.
43VMJ
Approximate !Rmsting ‘Timef
;- lntematl
Type
Temp. , !DCDnem?ss
inMiirmmx%!pIl?i’!POund
‘Temp.‘F
Meat
J
3 to 5=ubsa
6 to &ibs.
Tendercuts: rib, nigh quality
325° Rare: 24-30
18-22
: 130°-1400
sirloin tip, rump or top round+
Medium:
30-35
22-25 , 150°-160”
Well Done: ~
35-45
28-33
{, 170°-1850
Lamb Leg or bone-in shoulder*
325° ‘ Rare: 21.25
20-23
/ 130°- 140°
Medium: t
25-30
24-28
I ‘ 150°-1600
Well Done: ,~ 30-35
28-33 ~ 170°-1850
Veal shoulder, leg or loin*
325° Well Done:
:: 35-45
30-40 170°-1800
Pork loin, rib or shoulder*
325° ‘ Well Done:
35-45
30-40
‘ 170°-1800
,Ham,pre-cooked
325° ~EJŠ„Z••˜“’•è˜’•
r,
ToWarm:
,.
10 reins, per lb, (any weight)
‘ 125°-1300
?.
Uh@lerIcmbs.
‘uOto I!%ms. ;
Ham, raw
325°
well Done: ~: 20-30
17-20
*For boneless rolled roasts over 6-in. thick, add 5 to 10 min. ~er lb. to times aiv& above,
Fham’y
:’; 3 to 541ka Cw?$’5=Nbs.
Chicken or Duck
!’>
325° Well Done: I
35-40
30-35
40 to
15=UBS0
‘over
15=U3S.
:1:Brathigh:
Turkey
325° Well Done:
20-25
15-20 ,. 1850-190°