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- Roast at oven temperature of 325
°
F.*
*For chicken, set the oven temperature to 350
°
F.
Preheating is not needed.
- Place roasting pan on rack position 1 or 2. See page 25 for rack positions.
APPROXIMATE MEAT
APPROXIMATE MINUTES THERMOMETER
MEAT WEIGHT PER POUND TEMPERATURE
Beef
rolled rib 3-5 lbs
•rare 25-29 140
°
F
•medium 35-37 160
°
F
•well-done 45-47 170
°
F
standing rib 6-7 lbs
•rare 23-25 140
°
F
•medium 30-32 160
°
F
•well-done 35-40 170
°
F
rump roast 4-6 lbs
•medium 25-30 160
°
F
•well-done 35-37 170
°
F
Lamb
leg 6-7 lbs
•rare 18-29 140
°
F
•medium 21-24 150-155
°
F
•well-done 30-32 180
°
F
Pork
loin 3-4 lbs 45-48 170
°
F
5-6 lbs 40-44 185
°
F
shoulder 4-5 lbs 40-44 185
°
F
ham, fully cooked 3-5 lbs 17-18 130
°
F
8-10 lbs 13-14 130
°
F
Poultry
chicken* 3-4 lbs 28-30 185
°
F**
turkey, unstuffed 10-16 lbs 14-19 170-180
°
F
18-25 lbs 11-15 170-180
°
F
Veal
loin 3-4 lbs 35-38 170
°
F
shoulder 5-6 lbs 43-45 170
°
F
STANDARD OVEN MEAT ROASTING CHART