
Roasting Guide
Roasting
1. Position oven shelf at B for
3. Remove fat and drippings as
5.
can be
small-size roasts (3 to 7
) and
necessary. Baste as desired.
conventionally roasted by
at A for larger roasts.
4. Standing time recommended for
10 to 25
per pound
2. Place meat fat-side up, or poultry
time than given in guide for
roasts is 10 to 20 minutes to allow roast
breast-side up, on broiler pan or
to firm up and make it easier to
refrigerated roasts. (10 minutes
other shallow pan with trivet. Do
carve. Internal temperature will rise
per pound for roasts under 5 pounds.)
Defrost poultry before roasting.
not cover. Do not stuff poultry until
about 5° to
to
for
just before roasting.
temperature rise,’ if
remove
thermometer for more accurate
roast from oven at 5° to
less
doneness. (Do
place
than temperature on guide.
thermometer in stuffing. )
Oven
Approximate Roasting
Internal
Temperature
Doneness
in Minutes per
Temperature “F
Meat
3 to 5-lbs.
6 to
Tender cuts; rib, high quality sirloin tip,
325°
Rare:
24-30
18-22
130°-1400
rump or top round*
Medium:
30-35
22-25
150°-1600
Well Done:
35-45
28-33
170°-1850
Lamb Leg bone-in shoulder*
325°
Rare:
21-25
20-23
130”-140°
Medium:
25-30
24-28
150°-1600
Well Done:
30-35
28-33
170°-1850
Veal shoulder, leg or loin*
325°
Well Done:
35-45
3040
170°-1800
Pork loin, rib or
325°
Well Done:
35-45
30-40
170°-1800
Ham, precooked
325°
10 minutes per pound (any
125°-1300
Under
10 to
Ham, raw
325°
Well Done:
20-30
17-20
170°
*For boneless rolled roasts over 6-inches thick, add 5 minu
per pound to times g
above.
3 to 5-lbs.
Over 5-lbs.
Chicken or Duck
325°
Well Done:
Chicken pieces
35-40
30-35
185°-1900
375°
Well Done:
35-40
1s5°-1900
10 to
Over
In thigh:
Turkey
325°
Well Done:
20-25
15-20
185°-1900
19