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Roasting Guide
1. Position oven shelf at B for
small-size roasts
(3
to 7 lbs. ) and
at A for larger roasts.
2. 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 thermometer for more
accurate doneness.
(Do
not place
thermometer in stuffing.)
Type
Meat
Tender cuts: rib, high quality sirloin
tip, rump or top
round’fi
Lamb
lcg
or bone-in shouldet+
Veal
shoulder,
leg
or loin”:
Pork loin. rib or
shoulder:~
Ham, precooked
Ham,
l-21W
*Fro- boneless rolled
rotists
over
6
inches
thick.
add
5 to
10
minutes per
pound
to
times
~i~en
above.
Poultry
Chicken or
DLICk
Chicken
pieces
Turkey
3. Remove fat and drippings as
5. Frozen roasts
can
be
I
necessary, Baste as desired.
conventionally roasted by
adding
4. Standing time recommended for
10 to 25 minutes per pound more
time than given in guide
for
roasts is 10 to 20 minutes. This
a]lows
roasts to firm up and makes
refrigerated roasts. (
10
minutes
pa
them easier to carve. Internal
pound for roasts under 5 pounds. )
Defrost poultry before roasting.
temperature
wi]]
rise about 5° to
10° F. If
yoLl
wish to compensate
for
temperature increase, remove
the roast from the oven sooner (at
5° to 10”F. less than temperature in
this guide).
Oven
Temperature
q?’jo
.
-.
q-)f~
.
-.
3?50
.
-.
325’
325°
~?
~’
.
-.
1
325°
3500
325°
Doneness
R;u-e:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well
Done:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3
to 5 lbs.
6
to
8
Ibs.
24-30
18-22
.30-35
~~-~5
35-45
~~-j-j
21-25
20-23
~5_30
24-28
30-35
:g-.jj
35-45
30-40”
35--45 30-40”
1()
minutes per pound
(:my
weight)
Under
10
lbs.
10 to 15 lbs.
20-30”
17-20
3
to 5 lbs.
Over 5 Ibs.
35-40
30-35
35-40
10 to 15 lbs.
Over 15 Ibs.
~()-’?f
15-20
Internal
Temperature
‘F.
130C-
1 40(
-
1500-1
60:
1 70;- I 85-
1 30(’- I
40C
1
SOL
-
l
60J
1700-185
‘
1
70’- I
80’7
1
700
-
180J
l25C-130’
1
70”
1
85°-190
-
1
85°-190
In thigh:
185G-
190-
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