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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
stuff ing. )
3. Remove fat and drippings as necessary. Baste as desired.
Type
Tender cuts: rib, high quality
sirloin tip, rump or top round*
Lamb Leg or bone-in shoulder*
Vealshoulder, leg or loin*
Pork loin, rib or shoulder*
l-lam, pre-cooked
Ham, raw
●For bonelessrolled roasts over 6-in.
Poultry
Chicken or Duck
Chicken pieces
Turkey
ov
-
325°
325°
325°
325°
325°
325°
4$.S4macting thuwe recommended for roasts is 10 to 20 min. to
allow roast to firm up and make it easier to carve. It will rise
about 5° to 10° internal temperature; to compensate for temper-
ature rise, if desired, remove roast from oven at 5° to 10° less
than temperature on chart.”
5. Frozen roasts can be conventionally roasted by adding 10
to 25 min. per pound more time than given in chart for refriger-
ated. (10 min. per lb. for roasts under 5-lbs. ) Defrost poultry
before roasting.
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
ApproximateRoastingTime,
in iMirwu8esper Pound
I
3
t 5-RX%
24-30
30-35
35-45
21-25
25-30
30-35
35-45
35-45
6
t a-lb%
18-22
22-25
28-33
20-23
24-28
28-33
30-40
30-40
10 reins. per lb. (any weight)
Under YO lbs.
20-30
k, add 5 to 10min. Derlb. to times qiven above.
325°
375”
325°
3 to 5-lbs.
Well Done:
35-40
Well Done:
35-40
‘i
o to 45 [k.
Well Done: 20-25
30
t o to 45 Ibs.
17-20
Over 5 Ibs,
30-35
Ower15 lbs.
15-20
huternd
Temp.”F
130°-140°
150°-160°
170°-185°
130°-140°
150°-160°
170°-185°
170°-1800
170°-180°
125°-130°
160°
185°-190°
185°-1900
Inthigh:
185°-190°
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