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Idiomas disponibles
Idiomas disponibles
Frozen Roasts
Frozen roasls of beef, pork, lamb, etc., can be started
without thawing, but allow 15 to 25 minutes per pound
additional time [15 minutes per pound (450 grams) for
roasts under 5 pounds (2 3 kg), more time for larger
roasts].
Make sure poultry is thawed before roasting. Unthawed
poultry often does not cook evenly. Some commercial frozen
poultry can be cooked successfully without thawing Follow
the directions given on the package label°
Dual Shelf Cooking
This allows more than one food to be cooked at the same
time. For example: While roasting a 20-1b (t0 kg) turkey
on shelf position R, a second shelf (if so equipped) may
be added on position D so that an additional food such
as scalloped potatoes can be cooked at the same time.
Foods cooked with the turkey should be added toward
the end of the time allowed for the turkey For example,
potatoes which cook for 1 hour should be added to the
oven 1 hour before the end of cooking time for the turkey..
Roasting Guide
Oven
Approximate Roasting Time
Type
Temperature
Doneness
in Minutes per Pound
Temperature
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
325oR (163oo)
325°F (t63°C.,)
325°E, (163°C)
325°F, (163°C,)
325°E
(163°C)
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To ',/,,'arm:
3 to 5 Ibso
6 to 8 Ibs.
(1.4 to 2°3 kg)
(2.7 to 3.6 kg)
24-35
t8-25
35-39
25-31
39-45
31-33
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30-40
18-23 minutes per pound
(450 grams) any weight
140-150°E (60-66°C)1"
150-160°F, (66-71°C ,)
t70-185°E
(77-85°C)
140-150°F. (60-66°C.)1"
t50-160°F
(66-71 °C.)
!70-185°E
(77-85°C..)
I70-180°F
(77-82°C.}
170-180°F. (77-82°C)
115-!25°F,(46-52°C.)
Poultry
Chicken or Duck
Chicken pieces
325°R {163°O)
350°E (177oc)
Turkey
325°F, (163°0,,)
Well Done:
Well Done:
Welt Done:
3 to 5 Ibs.,
Over 5 lbs.
(1.4 to 2.3 kg)
(2.3 kg)
35-40
30-35
35-,40
10 to 15 Ibs.
Over 15 Ibs.
(4,5 to 6.8 kg)
(6,8 kg)
16-22
t 2-19
185-190°E (85-88°C,)
185-190°F, (85-88°C)
In thigh:
185-190°F, (85-88°C)
*For boneless rolled roasts over 6" (15 cm) thick, add 5 to t0 minutes per pound (450 grams) to times g=ven above.,
tThe U.S, Department of Agriculture says, "Rare beef is popular, but you should know that cooking it to only 140°F, (60°C,,) means
some food poisoning organisms may survive" (Source: Safe Food Book, Your Kitchen Guide USDA Rev June 1985 ,)
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