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
roasting, it is not necessary to sear,
baste, cover, or add water to your
meat. Roasting is easy, just follow
these steps:
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
3: Turn OVEN TEMP control
to desired temperature. Check the
Step 1. Position oven shelf at
Roasting
for temperatures
second from bottom position (B) for
and approximate cooking times.
small size roast (3 to-5
) and” at
bottom position (A) for larger
roasts.
Roasting Guide
Step
4: Most meats continue to
cook slightly while standing after
being removed from the oven. For
rare or medium internal doneness,
if meat is to stand 10 to 20 minutes
while making gravy or for easier
carving, you may wish to remove
meat from oven just before it is
done. If no standing is planned,
cook meat to suggested
temperature.
Frozen Roasts
Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10 to 25 minutes
per pound additional time (10
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 successfully without
thawing. Follow directions given
on packer’s label.
Oven
Approximate Roasting Time
Internal
Temperature
Doneness
in Minutes per Pound
Temperature “F
Meat
3 5-lbs.
6 to
Tender cuts; rib,
quality
325°
Rare:
24-30
18-22
1 30°-1400
sirloin tip, rump or top round*
Medium:
30-35
22-25
150°-1600
Well
35-45
28-33
170°- 185°
Lamb
bum-in shoulder*
Rare:
21-25
20-23
1 30°- 140”
Medium:
25-30
24-28
150°- 160°
Well Done:
30-35
28-33
170°- 185°
shoulder,
or loin*
325°
Well Done:
35-45
30-40
170°- 180°
Pork loin, rib or
325°
Well Dune:
35-45
30-40
170°-1800
pre-cooked
325°
To Warm:
10 minutes per lb. (any weight)
125”-130°
Under 10 Ibs.
10 15-lbs.
Han,
325”
Well Done:
20-30
17-20
170°
*For
over 6-inches
thick,
5 to 10 minutes per lb. to times
given
Poultry
3 to 5-lbs.
Over 5 Ibs.
Chicken or Duck
325°
Well Done:
35-40
30-35
Chicken pieces
375°
185°-1900
Done:
35-40
185°-1900
to 15-lbs.
Over 15 Ibs.
In thigh:
Turkey
325°
Done:
20-25
15-20
185°-1900
