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Roasting (Thawed Meats Only)
Internal Approx. Approx.
Oven Temperature Convect. Radiant
Temperature. Of Meat-End Roasting Raostlng
Approx, (not Of Roasting Time Time
Variety and Weight preheated) Time (minutes (minutes
CutofMeat (pound) °F °F per pound) per pound)
BEEF
Rib Roast 4 to8 325° 140° (rare) 20-25 25-30
160° (medium) 25-30 30-35
Rib Eye Roast 4 to 6 325° 140°(rare) 20-25 25-30
160° (medium) 25-30 30-35
Loin Tenderloin Roast 2 to 3 400° 140° (rare) 15-20 20-25
Round Eye Round Roast 4to 5 325° 140° (rare) 20-25 25-30
160° (medium) 25-30 30-35
TopSirloinRoast 3 to6 325° 140° (rare) 20-25 25-30
160° (medium) 25-35 30-35
RoundTip Roast 4 to6 325° 140°(rare) 20-25 25-30
160° (medium) 25-30 30-35
PORK
Shoulder Blade Roast 4 to 6 325° 170° 30-40 35-45
Boneless
Shoulder BladeRoast 4 to 6 325° 170° 25-35 30-40
Loin Blade or SirloinRoast 3 to 4 325° 170° 30-40 35-45
Leg (Fresh Ham) 10to 16 325° 170° 20-30 25-35
Ham, Half (FuLlycooked) 5 to 7 325° 140° 20-30 25-35
Ham, Haft(Cook 5 to 7 275° 160° 30-40 35-45
beforeeating)
Arm Picnic Shoulder 5 to 0 325° 140° 20-25 25-30
LAMB
Shoulder Roast, Boneless 3/2to 5 325° 160° (medium) 30-35 35-40
170° (well) 35-40 40-45
Leg,Whole 5 to 7 325° 160° (medium) 25-30 30-35
170° (well) 30-35 35-40
Leg,Shank Half 3 to 4 325° 160° (medium) 25-30 30-35
170°(well) 30-35 35-40
Leg,Sirloin Half 3 to 4 325° 160° (medium) 30-35 35-40
170° (well) 35-40 40-45
VEAL
Rib Roast 3 to 5 325° 170° 35-40 40-45
Shoulder, Boneless 4 to 6 325° 170° 35-40 40-45
Leg,Half, Boneless 3 to 5 325° 170° 35-40 40-45
POULTRY
Turkey, unstuffed 8 to 12 325° 180°-185° 15-17 20-22
Turkey, unstuffed 12 to 16 325° 180°-185° 13-15 15-20
Turkey, unstufied 16 to 20 325° 180°-185° 11-13 16-18
Turkey, unstuffed 20to 24 325° 180°-185° 9-11 14-16
Turkey, Whole,Boneless 4 to 6 350° 170°-175° 25-35 30-40
Turkey, Breast 3 to 8 325° 180° 25-35 30-40
Chicken, Fryer i21_2to 31/2 375° 185° 18-22 20-24
Chicken, Roaster 4 to 6 375° 185° 15-20 20-25
Capon, unstuffed 5 to 8 375° 180°-185° 15-20 20-25
CornishGame Hen 1to 1_/2 375° 180°-185° 35-45 45-55
Duck 4 to 6 350° 185° 15-20 20-25
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