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oRoastingGuide
—
Roasting
1.Positionovenshelfat Bfor
3. Removefatanddrippingsas 5.Wozenroask canbe
small-sizeroasts(3to 7 lbs.)and necessary.Basteasdesired. conventionallyroastedbyadding
at A forlargerroasts.
2. Placemeatfat-sideup,orpoultry
breast-sideup,onbroilerpanor
othershallowpanwithtrivet.Do
notcover.Do notstuffpoultryuntil
justbeforeroasting.Usemeat
probeformoreaccuratedoneness.
(Donotplaceprobein stuffing.)
4. Standingtimerecommended
forroastsis 10to20 minutesto
allowroasttofirmupandmakeit
easiertocarve.Internaltemperature
willriseabout5°to 10°F.To
compensatefortemperaturerise,if
desired,removeroastfromoven
earlierthanindicated.
10to 25minutesperpoundmore
timethangiveninguidefor
refrigeratedroasts.(10minutes
perpoundforroastsunder5pounds.)
Defrostpoultrybeforeroasting.
Oven
ApproximateRoastingTime, Internal
NW
Temperature
Doneness inMinutesperPound
Temperature‘F
Meat 3to5-lbs. 6to8-lbs.
Tendercuts;rib,highqualitysirlointip,
325°
Rare: 24-30
18-22
130°-1400
rumportopround* Medium: 30-35 22-25 150°-1600
WellDone:
35-45 28-33
170°-1850
LambLegorbone-inshoulder* 325° Rare: 21-25 20-23 130°-1400
Medium: 25-30 24-28
150°-1600
WellDone:
30-35 28-33
170°-1850
Vealshoulder,legorloin* 325° WellDone: 35-45 30-40 170°-1800
Porkloin,riborshoulder*
325°
WellDone: 35-45
30-40
1700-180°
Ham,precooked 325° ToWarm: 10minutesperpound(anyweight)
125°-1300
UnderIo-lbs. 10to15-lbs.
Ham,raw
325°
WellDone: 20-30 17-20 160°
*Forbonelessrolledroastsover6-inchesthick,add5to 10minutesperpoundtotimesgivenabove.
Poultry 3to5-lbs. Over5-lbs.
ChickenorDuck 325°
WellDone: 35-40 30-35 185°-1900
Chickenpieces
375°
WellDone:
35-40 185°-1900
10toM-lbs. Over15-lbs. Inthigh:
~rkey
325°
WellDone: 20-25
15-20
185°-1900
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