Filter
Top Products
Roasting (Thawed Meats Only)
" nternal " Approx.
Oven Temperature Radiant
Temperature OfMeat-End Roasting
Approx. (not OfRoasting Tme
Varietyand • Weght preheated) Time (minutes
CutofMeat (pound) °F I °F perpound)
BEEF
Rib Roast 4 to 8 325 ° 140 °(rare) 25-30
t " 160° (medium) 30-35
Rib Eye Roast 4 to 6 325 ° 140 ° (rare) 25-30
o
160 (medium) 30-35
o r
Loin Tenderloin Roast 2 to 3 400 ° 140 (ra e) 20-25
Round Eye Round Roast 4 to 5 325 ° 140_ (rare) 25-30
160 (medium) 30-35
Top S r o n Roast 3 to 6 325 ° 140 ° (rare) 25-30
160° (medium) 30-35
Round Tip Roast 4 to 6 325 ° 140 ° (rare) 25-30
Boneless
2 o
Shoulder Blade Roast 4 to 6 3 5 I 170° 3040
Loin Blade or Sirloin Roast 3 to 4 325 ° ] 170 ° 35-45
Leg (Fresh Ham) 10 to 16 325 ° ' t70 ° 25-35
Ham, Half (Fully cooked) 5 to 7 325 ° 140° 25-35
Ham, Half (Cook 5 to 7 275 ° , 160° 35-45
before eating)
. ArmP cn c Shoulde r 25-30
LAMB
Shoulder Roast, Boneless 3 to 5 325 ° 160 °(reed urn) 35-40
170 °(well) 4045
Leg, Whole 5 to 7 325 ° , 160 °(medium) 30-35
170° (well) 35-40
Leg, Shank Half 3 to 4 325 ° 160 °(medium) 30-35
170 °(well) 3540
Leg, Sirloin Half : 3 to 4 325 ° 160 °(medium) 35-40
. _ 170 °(well) 40-45
VEAL
Rib Roast 3 to 5 325 ° 170 ° 40-45
Shou der, Bone ess 4 to 6 325 ° 170 ° 40-45
Leg, Half, Bone ess 3 to 5 325 ° _ 170 ° 40-50
POULTRY- ...... [ .... _ .....................
Turkey, unstuffed 8 to 12 325 ° 180°-185 ° 20-22
Turkey, unstuffed 12 to 16 325° 180°-1850 18-20
Turkey, unstuffed 16 to 20 325 ° 180°-185 ° 16-18
Turkey, unstuffed 20 to 24 325° t80°-185 ° 14-16
Turkey, Whole, Boneless 4 to 6 350 ° " 170°-175 ° 30-40
Turkey, Breast 3 to 8 325 ° , 180° 30-40
Chicken, Fryer 21/2 to 31/2 375 ° 185° _ 20-24
Chicken, Roaster 4 to 6 375 ° , 185° 20-25
Capon, unstuffed 5 to 8 375 ° 180°-185 ° 20-25
Cornish Game Hen 1 to 11/2 375 ° 180°-185 ° 45-55
Duck 4 to 6 350 ° 185° 20-25
17