Roasting Guide
Roasting
1.
Position oven shelf at B for small
3. Remove fat
drippings as
5. Frozen roasts can be
roasts (3 to 7 pounds) and at A for
necessary. Baste as desired.
conventionally roasted
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 meat
thermometer for more accurate
doneness. (Do not place
thermometer in stuffing. )
Type
Meat
cuts; rib, high quality sirloin tip.
rump or top round*
Lamb
or bone-in shoulder*
Veal shoulder,
or loin*
rib
Ham,
Ham, raw
*For boneless rolled roasts over 6-inches
thick. add 5 10 minutes per pound to
times given
Chicken or Duck
Chicken pieces
Turkey
4.
time recommended
for roasts
to 20 minutes. This
allows roasts to firm up and makes
them easier to carve. Internal
temperature will rise about 5° to
to compensate for the
increase in temperature, if desired,
remove the
from the oven
when its internal temperature is 5°
to
less than temperature
shown on the Roasting Guide.
Oven
Temperature
325°
325°
325°
325”
325”
325°
350°
325°
Doneness
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Well Done:
10 to 25
pound to times given in guide for
refrigerated roasts (10 minutes
additional time per pound for
roasts under 5 pounds, more time
for larger roasts. ) Defrost poultry
before roasting.
Approximate Roasting Time
in Minutes
Pound
3 to 5 Ibs.
6 to 8 Ibs.
24-30
30-35
22-25
35-45
28-33
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30-40
10 minutes per pound
weight)
Under 10 lbs.
to 15 Ibs.
20-30
17-20
3 to 5 Ibs.
Over 5 lbs.
35-40
30-35
35-40
10 to 15 lbs.
Over 15 Ibs.
20-25
15-20
Internal
1300-140”
150°- 160°
170°-1850
130°-1400
150°- 160°
170°-1850
170°-1800
170°- 180°
125°-
1700
185”- 190°
185°- 190°
In thigh:
185°-1900
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