Roasting Guide
Position oven shelf at B for
3. Remove fat and drippings as
5.
Frozen roasts
can be
roasts (3 to 7 pounds)
necessary. Baste as desired.
conventionally roasted by adding
just before roasting. Use
thermometer for more accurate
doneness. (Do not place
thermometer in stuffing.)
and at A for larger roasts.
Standing time
recommended
10 to 25
additional time
-
2. Place meat fat-side-up, or
for roasts is 10 to 20 minutes. This
per pound to times given in guide
breast-side-up, on broiler pan or
roasts to firm up and
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 poultry until
temperature will rise about 5° to
roasts under 5 pounds, more time
10° F.; to compensate for
for larger roasts.) Defrost
temperature increase, if desired,
before roasting.
the roast from oven when
the roast’s internal temperature is
5° to
less than temperature
shown in the Roasting Guide.
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
rolled roasts
over
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°
Approximate Roasting Time
in Minutes
Pound
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
3 to 5 Ibs.
6 to 8 Ibs.
24-33
18-22
3s-39
22-29
40-4s
30-3s
21-25
20-23
2S-30
24-28
30-3s
28-33
3s-45
30-40
35-45
30-40
17-20 minutes per pound (any weight)
Under 10 Ibs.
10 to 15 lbs.
20-30
17-20
Well Done:
Well Done:
Well Done:
3 to 5 Ibs.
Over 5 Ibs.
3s-40
30-3s
35-40
10 to 15 lbs.
Over 15 Ibs.
18-2S
15-20
Internal
Temperature
140°-1s00
1S0°-1600
170°-18S0
140°-1s00
170°-18S0
170°-1800
170°-1800
185°-1900
185°-1900
In thigh:
185°-1900
17