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Roasting Guide
Roasting
1. Position oven shelf at B for 3. Remove fat and drippings as
5. Frozen roasts can be
small-size roasts (3 to 7 lbs.) and
necessary. Baste as desired. conventionally roasted by adding
at A for larger roasts.
4. Standing time recommended for
10to 25 minutes per pound more
2. Place meat fat-side up, or poultry
time than given in guide for
roasts is 10to 20 minutes to allow roast
breast-side up, on broiler pan or
to firm up and make it easier to
refrigerated roasts. (10 minutes
other shallow pan with trivet. Do
carve. Internal temperature will rise
per pound for roasts under 5 pounds.)
Defrost poultry before roasting.
not cover. Do not stuff poultry until
about 5° to 10”F.; to compensate for
just before roasting. Use meat
temperature rise, if desired, remove
thermometer for more accurate
roast from oven at 5° to 10°F. less
doneness. (Do not place
than temperature on guide.
thermometer in stuffing.)
Oven
Approximate Roasting llme,
Internal
Type
Temperature
Doneness
in Minutes per Pound
Temperature “F
Meat
3 to 5-ibs.
6 to 84bs.
Tender cuts; rib, high quality sirloin tip,
325°
Rare:
24-30
18-22 130°-140°
rump or top round*
Medium: 30-35
22-25 150°-1600
Well Done:
35-45
28-33 170°-1850
Lamb Leg or bone-in shouider*
325° Rare: 21-25
20-23
130°-1400
Medium:
25-30
24-28 150°-1600
Well Done: 30-35
28-33
170°-185°
Vwd shoulder, leg or loin*
325°
Well Done: 35-45
30-40
170°-I80°
Pork loin, rib or shoulder*
325°
Well Done:
35-45 30-40
I70°-180°
Ham, prccookcd
325° To Warm:
10minutes pcr pound (any weight)
125°-1300
Under 10-IIM.
10to 15-lbs.
Ham, raw
325°
Well Done: 20-30
17-20
I60°
*For boneless rolled masts over 6-inches thick, add 5 to 10mmutes per pound to times given above.
I
Poultry
3 to 5-lbs.
Over 5-lbs.
Chicken or Duck
325°
Well Done: 35-40
30-35
185°-1900
Chicken plcccs
375°
Well Done:
35-40
185°-1900
10to 15-lbs.
Over 15-lbs.
In thigh:
Turkey
325°
Well Done:
20-25
15-20
185°-1900
35