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1, Position oven shelf at B for small-sizeroasts (3 to 7 lbs.) and at
A for larger roasts.
SK?4wa
-“A
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4, Standing time recommended for roasts is 10to 20 min. to
allow
roast to firm up and make it easier to carve. It will rise
about
5° to !OOinternaltemperature;to compensatefortempera-
turerise,ifdesired,removeroastfromovenat 5° to 10°lessthan
temperatureonchart.
5.
Frozen roasts can be conventionally roasted by adding 10to 25
min. per pound more time than given in chart for refrigerated.
(10min. per lb. for
roasts under 5-lbs.) Defrost poultry before
roasting,
2. Place ;neat fat side up or poultry breast-side up on broiler pan
or other shallowpan withtrivet. Do not cover.
Do not stuff
poultry untiljust before roasting.
Use meat thermometer, for
more accurate doneness. (Do not place thermometer in stuffing.)
3. Remove fat and drippings as necessary.
Basteasdesired.
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ApproximateRoastingTime,
inMinutes
per Pound
Oven
Temp.
Internal
Temp.0F
Type
L~~(!at
Tendercuts: rib, highquality
sirloin tip. rump or top round*
Lamb Legor bone-inshouider*
veal shoulder, legor Ioin*
Pork loin, rib or shoulder*
Ham, pre-cooked
I-tam,raw’
Doneness
3
tO 5-lbs.
24-30
30-35
3545
21-25
25-30
30-35
3545
35-45
I
6
tot+lbs.
18-22
22-25
28-33
%0-23
24-28
28-33
30-40
30-40
325”
325°
325°
325°
325°
325°
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
We]]Done:
WellDone:
To Warm:
WellDone:
30”-140”
50°-1600
70°-1850
30”-140”
50°-1600
170°-1850
1700-180°
170°-1800
1250-130°
IOreins.pcr lb, (any weight)
Under10-lbs. 10to 15-lbs.
20-30
17-~o
160°
*For bonelessrolledroasts over 6-in.thick. add 5to 10min
lerlb.to timesgivenabove.
3
to5-lbs.
WellDone:
35-40
WC]]Donc:
35-40
10to IS-lbs.
WellDone:
20-25
Poultry
Chickenor Duck
L
325°
Chickenpieces
375”
“Turkey
325°
Over5 Ibs.
30-35 185°-1900
185°-1900
In thigh:
185°-1900
Over154bs.
15-20
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