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small-sizeroasts(3to7Ibs.)and
atA forlargerroasts.
2. Placemeatfat-sideup,orpoultry
breast-sideup,onbroilerpanor
othershallowpanwithtrivet.Do
notcover.Do notstuffpoultryuntil
justbeforeroasting.Usemeat
probeformoreaccuratedoneness.
ContrQ’signalswhenfoodhas
reachedsettemperature.(Donot
placeprobeinstuffing.)
necessary.Basteasdesired.
4. Stinting timerecommendedfor
roastsis 10to20minutestoMowroast
tofirmup andmakeit easierto
carve.Internaltemperaturewillrise
about5°to 10”F.;to compensatefor
temperaturerise,ifdesired,remove
roastfromovenat5°to 10”F.less
thantemperatureonguide.
conventionallyroastedbyadding
10to25minutesperpoundmore
timlethangiveninguidefor
refrigeratedroasts.(10minutes
perpoundforroastsunder5pounds.)
Defrostpoultrybeforeroasting.
Oven
ApproximateRoastingTime,
Interred
Nw
~mperature
Doneness inM]nutesper~und
~mperature‘F
Meat
3to5-lbs.
6to$-lbs.
Tendercuts;rib,highqualitysirlointip,
325° Rare: 24-30
18-22 130°-1400
rumpor topround*
Medium:
30-35
22-25
150°-1600
WellDone: 35-45
28-33 170°-1850
LambLegor bone-inshoulder*
325° Rare:
21-25
20-23 130°-1400
Medium: 25-30
24-28 150°-1600
WellDone: 30-35
28-33 170°-1850
‘.’ealshoulder,legor loin*
325°
WellDone: 35-45 30-40 1700-180°
Porkloin,rib orshoulder* 325°
WellDone: 35-45
30-40 170°-180°
Ham,precooked
325°
ToWarm: 10minutesperpound(anyweight)
125°-1300
Under10-lbs.
10to15-lbs.
Ham,raw
325°
WellDone:
20-30
17-20 160”
*Forbonelessro~]~roas~over6-inchesthick,add5 to lominutesperpoundtotimesgivenabove.
Poultry
3to5-lbs.
Over5-lbs.
Chickenor Duck
325°
WellDone:
35-40
30-35 185°-190°
Chickenpieces
375°
WellDone: 35-40
185°-1900
10to 15-lbs.
OverE-lbs. Inthigh:
Turkey 325°
WeliDone:
20-25
15-20 185°-1900
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