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Roasting Guide
Oven Approximate Roasting Time Internal
Type Temperature Doneness in Minutes per Pound Temperature
Meat
Tender cuts; rib,
high quality sirloin tip,
rump or top round*
Lamb leg or bone-in
shoulder*
Veal shoulder,
Ieg or loin*
Pork loin, rib
or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
L ,,
325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
3 to 5 lbs. 6 to 8 ibs.
(1o4to 2.3 kg) (2.7 to 3.6 kg)
24-35 18-25
35-39 25-31
39-45 31-33
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
140-150°F (60-66°0)I "
150-'160°F (66-7t°C)
t 70-185°F (77-85°0)
140-150°F (60-66°C)1 -
150-160°F (66-71 °C)
170-185°F (77-850C)
170-180°F (77-82°C)
170-180°F (77-82°C)
325°F (163°C)
325°F (163°0)
350°F (177°C)
325°F (i63°C)
18-23 minutes per pound
C450grams) any weight
To Warm:
3 to 5 Ibs. Over 5 Ibs,
(1.4 to 2.3 kg) (2.3 kg)
115-125°F (46-52°C)
Well Done:
Welt Done:
Welt Done:
35-40 30-35
35-4O
10 to 15 lbs, Over 15 ibs.
(4.5 to 6.8 kg) (6.8 kg)
t6-22 12-19
185-190°F (85-88°C)
185-190°F (85-88°C)
In thigh:
t85-I 90°F (85-88°C)
*For boneless rolled roasts over 6" (15 cm) thick, add 5 to 10 minutes per pound (450 grams) to times given above.
1-The USo Department of Agriculture says, "Rare beef is popular, but you should know that cooking it to only 140°F
(60°C) means some food poisoning organisms may survive." (Source: Safe Food Book...Your Kitqben Guide,. USDA Rev.
June 1985.)
18