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Roasting Guide
1. Position oven shelf at B for
small-size roasts (3 to 7 Ibs.) 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 stuffkg.)
TvDe
Meat
Tender cuts; 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, precooked
Ham, raw
*For boneless rolled roasts over 6
inches thick, add 5 to 10 minutes per
pound to times given above.
Poultry
Chicken or Duck
Chicken pieces
Turkev
3. Remove fat and drippings as
5. Frozen roasts can be
necessary. Baste as desired.
conventionally roasted by adding
4. Standing time recommended
10 to 25 minutes per pound more
for roasts is 10 to 20 minutes.This
time than given in guidefor
allowsroaststo firm up and makes
refrigerated roasts. (10 minutes per
them easier to carve. Internal -
pound for roasts under 5 pounds.)
Defrost poultry before roasting.
temperature will rise about 5°to
10°F.; to compensatefortemperature
increase, if desired, remove the roast
from oven sooner (at 5° to 10”F.
less than temperature in this guide).
Oven
Temperature
325”
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
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 oer Pound
3 to 5 Ibs.
6 to 8 Ibs.
24-30 18-72
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 minutes per pound (any weight)
Under 10 Ibs.
10 to 15 Ibs.
20-30 17-20
3 to 5 lbs.
Over 5 Ibs.
35-40 30-35
35-40
10 to 15 Ibs. Over 15 Ibs.
20-25
15-20
Internal
Temperature ‘F.
130°-140°
150°-160°
170°-185°
130°-140°
150°-160°
170°-185°
170°-180°
170°-180°
125°-130°
170°
185°-190°
I85°-190°
In thigh:
I85°-190°
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