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_OSS_i_g (continued)
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc.., can be roasted
without thawing, but allow 15 to 25 minutes additional
time per pound (allow 15 minutes additional time per
pound for roasts under 5 pounds; allow more time per
pound for larger roasts).
Thaw most frozen poultry before roasting to ensure
even doneness. Some commercial frozen poultry can
be cooked successfully without thawing. Follow direc-
tions given on packer's label..
Duan She f Cooking
This allows more than one food to be cooked at the
same timer For example: While roasting a 20-1b
turkey at position R, a second shelf may be positioned
on shelf support D so that scalloped potatoes can be
cooked at the same time. (See page 25.) Calculate
the total cooking time that will enable both dishes to
complete cooking at the same time Allow 15 to 20
minutes of additional cooktime for the potatoes.
Roasting Guide
Type
Meat
Tender cuts; rib. high quality sirloin tip.
rump or top round*
Lamb leg or bone-in shoulder'
Oven Approximate Roasting Time Internal
Temperature Doneness in Minutes per Pound Temperature °F
Ibs,
325°
Rare:
Medium:
Well Done:
Rare:
3to5
24-35
35-39
39-45
21-25
Veal shoulder, leg or loin*
Pod<loin. rib or shoulder*
Ham, precooked
325 °
Medium:
Wet! Done:
Well Done:
Well Done:
To Warm:
25_30
30-35
35-45
35_45
325 °
325 _
325 °
*For boneless rolled roasts over 6 inches thick, add 5 to t0 minutes per pound
18-23 minutes per pound (any
6 to 8]bs.
I8-25
25-31
3!-33
20-23
24-28
28-33
30-40
30-40
weight)
to timesgiven above
Poultry
Chicken or Duck
Chicken pieces
Turkey
325°
350°
325°
Well Done:
Well Done;
Welt Done:
3 to 5 Ibs,,
35-40
35-40
10 to t5 Ibs,
t6-22
Over 5 lbs
30-35
Over !5 tbs,
12o19
130°.140 °
150o.160 ,,
170o-185_
130o.t40"
t50o-160 o
170o-185 _
170°-180 _
170_-180 ,_
115°o125 _
t85_-190 °
185o,t90 °
In thigh:
185%190 _
26