Roasting Guide
Position oven shelf at B for
3. Remove fat and drippings as
5. Frozen roasts can be
mall-size roasts (3 to 7 pounds)
necessary. Baste as desired.
conventionally roasted by adding
and at A for larger roasts.
4.
time recommended
10 to 25 minutes additional time
just before roasting.
thermometer for more accurate
doneness. (Do not place
thermometer in stuffing.)
2. Place meat fat-side-up, or poultry
for roasts 10 to 20 minutes. This
per pound to times given in guide
breast-side-up, on broiler pan or
allows roasts to firm up and makes
for refrigerated roasts. (10 minutes
other shallow pan with trivet. Do
them easier to carve. Internal
additional time per pound for
not cover. Do not stuff
until
temperature will rise about 5° to
roasts under 5 pounds, more time
10° F.; to compensate for
for larger roasts.) Defrost poultry
temperature increase, if desired,
before roasting.
remove the roast from oven when
the roast’s internal temperature is
5° to 10”F. less than temperature
shown in the Roasting Guide.
Type
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
Oven
325°
325°
325°
325°
325°
325°
325°
350°
325°
I
Approximate Roasting Time
Doneness
in Minutes
Pound
Rare:
Medium:
Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
T
O
Warm:
Well Done:
Well Done:
Well Done:
Well Done:
3
to
5
lbs.
6 to 8 lbs.
24-33
18-22
35-39
22-29
40-45
30-35
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30-40
17-20 minutes per pound (any weight)
Under 10 lbs.
10 to 15 lbs.
20-30
17-20
3
to
5
lbs.
Over
5
35-40
30-35
35-40
10 to 15 lbs.
Over 15 lbs.
18-25
15-20
Internal
Temperature “F.
140”-150°
150°-1600
170°-1850
140°-1500
150°-1600
170°-1850
170°-1800
170°-1800
170°
185°-190”
185°-1900
In
185°-1900
17
