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HINTS FOR SUCCESSFUL ROASTING
Roasting is the cooking of tender cuts of meat with dry
heat. No water is added nor is the cooking utensil
covered. Searing is unnecessary. If desired, season meat
with salt and pepper.
Check weight of meat and place meat fat-side-up on a
rack in a shallow roasting pan.
Place bottom oven rack in oneof the two bottom positions
before oven is turned on. preheating is unnecessary for
roasting meats.
Meats are roasted at 325°F. except tenderloin (425” F.)
and smaller poultry (375 to 400°F.). Turn the Oven
Temperature Control to the desired temperature.
Cooking time is determined by the weight of the meat
and the desired doneness. Use the chart given below
as a guide in determining cooking times. The most accu-
After cooking, remove meat from oven and let stand 15
to 20 minutes for easier carving. Rare or medium rare
meats should be removed from the oven when the in-
ternal temperature is 5 to 10’ less than the final desired
temperature for meat will continue to cook slightly while
standing.
Frozen meat may be cooked in the same way as fresh
meat if the meat is thawed first. It is also possible, how-
ever, to cook meat from the frozen state. Follow the same
roasting instructions but increase cooking time approxi-
mately 10 to 25 minutes per pound. When using frozen
packaged meat, follow package directions. Frozen
poultry should always be thawed before cooking except
when package directions recommend cooking from the
frozen state such as for frozen turkey rolls. DO NOT
REFREEZE MEATS THAT HAVE NOT BEEN COOKED
rate way is with a meat thermometer. Insert thermometer
so the tip is in the center of the thickest part of the meat
and is not touching bone or fat,
FIRST.
ROASTING GUIDE
APPROXIMATE
INTERNAL
COOKING
CUT OF MEAT
WEIGHT
TEMP.
TEMP.
TIME
BEEF
Standing Rib
6 to 8-lbs.
140” F. (rare)
300-325” F.
23 to 25 min./lb.
160°F. (medium)
27 to 30 min./lb.
170” F. (well done)
32 to 35 min./lb.
4 to 6-lbs.
140” F. (rare) 300-325” F.
26 to 32 min./lb,
160” F. (medium)
34 to 38 min./lb.
170” F. (well done)
40 to 42 min./lb.
Rolled Rib
5 to 7-lbs.
140” F. (rare) 300-325” F.
32 min./lb.
160°F. (medium)
38 min./lb.
170” F. (well done)
48 min./lb.
Rib Eye 4 to 6-lbs.
140” F. (rare)
350” F.
18 to 20 min./lb.
160” F. (medium)
20 to 22 min./lb.
170” F (well done)
22 to 24 min./lb.
Tenderloin, Whole
4 to 6 Ibs.
140” F. (rare)
425” F.
45 to 60 minutes
(total time)
2 to 3 Ibs.
140” F. (rare)
425” F.
45 to 50 minutes
(total time)
Sirloin Tip
3 to 4-lbs.
140 - 170°F.
325-350” F. 35 to 40 min./lb.
(high quality) 6 to 8-lbs.
140 - 170°F.
30 to 35 min./lb.
Rolled Rump
4 to 6-lbs.
150 - 170” F.
325-350” F.
25 to 30 min./lb.
(High quality)
PORK LOIN
Center
3 to 5-lbs.
170” F.
325” F.
30 to 35 min./lb.
Half 5 to 7-lbs.
17CPF
325” F..
35 to 40 min./lb.
LAMB, LEG
5 to 9-lbs. 140°F.
325” F.
20 to 25 min./lb.
160” F.
25 to 30 min./lb.
170 - 180°F.
30 to 35 min./lb.