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Roasting
Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting temperatures, which
should be low and steady, keep
spattering to a minimum. When
rbasting,it is not necessary to sear,
baste, cover, or add water to your
Step 2: Check weight of roast.
Place meat fat-side-up or poultry
breast-side-up on roasting rack in a
shallow pan. The melting fat will
baste the meat. Select a pan as
close to the size of meat as possible.
(Broiler pan with rack is a good
pan for this.)
Step 4: Most meats continue to
cook slightly while standing after
being removed from the oven. For
rare or medium internal doneness,
you may wish to remove meat from
the oven just before it is done if it is
to stand 10 to 20 minutes while YOU
make gravy or attend to other foods.
If no standing is planned, cook
meat to suggested temperature.
meat. Roasting is easy, just follow
these steps:
Step 1. Position oven shelf at
second from bottom position (B)
for small size roast (3 to 5 lbs.) and
Step 3: Turn OVEN SET to BAKE
and OVEN TEMP to desired
temperature. Check the Roasting
Guide for temperatures and
approximate cooking times.
at bottom position (A) for larger
roasts.
Roasting Guide
Frozen Roasts
Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 15 to 25 minutes
per pound additional time (15
minutes per pound for roasts under
5 pounds, more time for larger
roasts).
Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfullv without
thawing. Follow directions given
on packer’s label.
5pe
Meat
Tender cuts; rib, high quality
sirloin tip, rump or fop round*
Lamb leg or bone-m shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, pre-cooked
Ham, raw
*For boneless rolled roasts over 6.inches
thick, add 5 to IO minutes per lb. to times
given above.
Oven
Temperature
325”
325”
325”
325”
325”
325”
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3 to S-lbs.
6 to 8-lbs.
24-30 18-22
30-3.5
22-25
35-45 28-33
21-25 20-23
25-30
24-28
30-35 28-33
35-45 30-40
35-45
30-40
17-20 minutes per lb. (any weight)
Under 10 Ibs.
10 to Sibs.
27-35
24-27
Internal
Temperature “F
130”.140”
150”.160”
170”.185”
130”.140”
150”. 160”
170”.185”
170”. 180”
170”. 180”
Il5”-125”
170”
Poultry
Chicken or Duck
Chicken pieces
Turkey
325”
Well Done:
375”
Well Done:
325”
Well Done:
3 to S-lbs.
35-40
30-35
10 to Sibs.
18-23
Over 5 Ibs.
30-35
Over I5 Ibs.
15-20
185”.190”
185”.190”
In thigh:
185”-190”
12