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oastins is ~~~~in~ by dry heat.
~endm meat or poultry can be
roasteduncovered inyour oven.
Roastingtemperatures, which
shouldbe low and steady,keep
spatteringto a minimum. When
roasting,it is not necessary to sear,
baste,cover, or add water to your
Step2:Checkweightofroast.
Placemeatfat-side-upor poultry
breast-side-upon roastingrackin a
shallowpan. Themeltingfatwill
bastethemeat. Selecta panas
closetothesizeofmeataspossible.
(Broilerpanwithrackis agood
panforthis.)
Step ~: Most meats continue to
cook slightlywhile standingafter
being removed fromthe oven. For
rare or medium internal doneness,
if meat is to stand 10to 20 minutes
while making gravyor for easier
carving, you may wish to remove
meat from ovenjust before it is
meat. Roastingis easy,just f~llow -
Step3:TurnOVENTEMPcontrol
done.If nostandingis planned,
thesesteps:
todesiredtemperature.Checkthe
cookmeatto suggested
StepL Positionovenshelfat RoastingChafi fortemperatures
secondfrombottomposition(B)for andapproximatecookingtimes.
smallsize roast (3to-5lbs.)andat
bottomposition(A)for larger
roasts.
Roastingchart
temperature.
FrozenRoasts
Frozenroastsofbeef,pork,
lamb,etc., canbe startedwithout
thawing,butallow10to 25minutes
perpoundadditionaltime(10
minutesper poundforroastsunder
5 pounds,moretimeforlarger
roasts).
Thawmostfrozenpoultrybefore
roastingto ensureevendoneness.
Somecommercialfrozenpoultry
canbecookedsuccessfullywithout
thawing.Followdirectionsgiven
onpacker’slabel.
Oven
ApproximateRoastingTime
Internal
Type
Temperature
Doneness
inMinutesperPound
Temperature‘F
hfeat
3to5-lbs.
6to8-lbs.
Tendercuts; rib, highquality
325° Rare: 24-30
18-22
130°-1400
sirlointip, rump or topround*
Medium: 30-35
22-25 150°-1600
WellDone: 35-45
28-33 17~0-1850
Lamblegor bone-in shoulder*
325°
Rare:
21-25 20-23 130°-1400
Medium: 25-30
24-28
150°-1600
WellDone: 30-35
28-33 170°-1850
\’ealshnulcler,legor loin* 325°
WellDone: 35-45
30-40
170°-1800
PctK1oin,ribor shoulder*
325°
WellDone:
35-45
30-40 170°-180”
Ham, pre-cooked
325°
ToWarm: 10minutesper lb. (anyweight)
125°-1300
Under10lbs.
10to15-lbs.
Ham, raw
325°
WellDone: 20-30
17-20
160°
*Forbonelessrolled roastsover6-inches
thick, add5 to 10minutesper lb.totimes
gi~enabove.
Poultry
3to5-lbs. Over5Ibs.
Chickenor Duck
325°
WellDone:
35-40
30-35 185°-1900
Chickenpieces
375”
WellDone: 35-40
185°-1900
10to15-lbs. Over15lbs. Inthigh:
Turkey
325° WellDone:
20-25 15-20 185°-1900
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