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just beforeroasti~]g.Use meat temperaturerise, if desired, remove
probe for more accuratedoneness.
Ioastfrom ovenat5°t0100F. less
Control signalswhen foodhas
than temperatureorIguide.
reached set temperature. (Do not
place probe in stuffing.)
Oven
ApproximateRoastingTime,
Internal
Type
Temperature Doneness
in Minutesper Wund
Temperature‘F
Meat
3 toS-lbs.
6 to$-lbs.
Tendercuts; rib, highquality
Sii lointip,
325° Rare: 24-30
18-22 130°-1400
rump ortop roundy
Medium: 30-35
22-25
150°-160”
WellDone: 35-45
28-33
170°-1850
Lamb Legor bone-inshoulder*
325°
Rare:
21-25
20-23
130°-1400
Medium: 25-30
24-28
150”-160°
WellDone:
30-35
28-33
170°-1850
Vealshoulder, legor loin* 325°
WellDone: 35-45
30-40
170’-180°
Pork loin, ribor sh[julder* 325° ;
WellDone: 35-45
30-40
1700-180°
Ham, precooked
325° ToWarm:
10minutesperpound (anyweight)
125°-1300
Under 10-lbs.
10to 15-Ibs.
Ham, raw
325° WellDone:
20-30
17-20
160°
*Forbonelessrolled roastsover6-inchesthick, add5 to 10minutesper poundtotimesgivenabove.
Poultry
3 to 5-]bs.
Over5-lbs.
:hicken or Duck
325°
WellDone:
35-40
30-35
1850-190°
:hicken picccs
375” WellDone: 35-40
185°-190°
lo
tO 15-Ibs.
Over M-lbs.
In
thig!l:
rurkey
325° WellDone:
20-25
15-20
185°-190°