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Roasting Guide
Roasting
1.
Position oven shelf at B for
small-size roasts (3 to 7 lbs. ) and
at A for larger roasts.
2. Place meat fat-side up, or poultry
breast-side up, on broiler pan or
other shallow pan with trivet. Do
not cover. Do not stuff poultry until
just before roasting. Use mea~
thermometer for more accurate
doneness. (Do not place
thermometer in stuffing. )
Meat
Tender cuts; rib, high quality sirloin tip,
rump or top round*
Lamb Leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Ham, raw
*For boneless rolled roasts over 6-inches thick, add 5 to 10 minutes per pound to times given above.
Poultry
Chicken or Duck
Chicken pieces
Turkey
3. Remove fat and drippings as
necessary. Baste as desired.
4. Standing time recommended for
roasts is 10to 20 minutes to allow roast
to firm up and make it easier to
carve. Internal temperature will rise
about 5° to 10"F.; to compensate for
temperature rise, if desir;d, remove
roast from oven at 5° to 10"F. less
than temperature on guide.
Oven
Temperature
Doneness
325°
Rare:
Medium:
Well Done:
325°
Rare:
Medium:
Well Done:
325°
Well Done:
325°
Well Done:
325°
To Warm:
325°
Well Done:
325°
Well Done:
375°
Well Done:
325°
Well Done:
15
5. Frozen roasts can be
conventionally roasted by adding
10 to 25 minutes per pound more
time than given in guide for
refrigerated roasts, (10 minutes
per pound for roasts under 5 pounds.)
Defrost poultry before roasting.
Approximate Roasting Time,
in Minutes per Pound
3 to 5-lbs.
6 to 8-lbs.
24-30
18-22
30-35
22-25
35-45
28-33
21-25
20-23
24-28
25-30
30-35
28-33
35-45
30-40
35-45
30-40
10 minutes per pound (any weight)
10 to 15-lbs.
Under 10-lbs.
20-30
17-20
3 to 5-lbs.
Over 5-lbs,
35-40
30-35
35-40
10 to 15-lbs.
Over 15-lbs.
20-25
15-20
Internal
Temperature 'F
130°-1400
150°-1600
170°-1850
130°-1400
150°-1600
170°-1850
170°-1800
170°-1800
125°-1300
170°
185°-1900
185°-1900
In thigh:
185°-1900
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