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Roasting Guide
Oven Internal
Type Temperature Doneness Temperature
Meat
Tender cuts; rib,
high quality sirloin tip,
rump or top round*
Lamb leg or bone-in
shoulder*
Veal shoulder,
leg or Ioln*
Pork loin, rib
or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
325°E (I 63°C.)
325oF(i63oco)
325°E (t63°Co)
325°E (163aC.)
Rare:
Medium:
Well Done:
Medium:
Well Done:
Well Done:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3 to 5 Ibs. 6 to 8 lbso
(1.4 to 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-I50OE (60-66oCo)-_
150-t60°E (66-7t°C,)
170-t85°E (77-85°C)
140-I50°E (60-66°C)t
150-160oE (66-7I°C)
170-185°E (77-85°C,)
!70-180°E (77-82°C)
170-I80°E (77-82°C)
325OE (163°C.)
325°E (I63_C,)
350°E (177°C)
°C
325°E (t63 ...)
To Witl'm:
Well Done:
Well Done:
Well Done:
18-23 minutes per pound
(450 grams) any weight
3 to 5 lbs. Over 5 lbs.
(1.4 to 2.3 k# (2.3 _,)
35-40 30-35
35-40
lo to 15 Ibs.
(4.5 to 6.8 kg)
16-22
Over 15 ibs.
(6.8
12-19
115-I25°E (46-52°C.)
185-190°E (85-88°C,)
185-190°E (85-88°C)
In thi_
185-190oE (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
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"_The U.S. Department of Agriculture says, "Rare beef is popular, but you should know that cooldng it to only 140 E (60 _) means some
food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide USDA Rev. June 1985.)
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