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Roasting
Guide
Oven
Approximate Roasting Time
Internal
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
Poultry
Chicken or Duck
Chicken pieces
Turkey
325°E
(t63°C)
325oE (163°C.)
325OE (163°C)
325OE
(163°C)
325°E (163°C.)
Pare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
TO
Warm:
3 to 5 lbs.
6 to 8 lbs.
(1.4 to 2.3 kg)
(2.7 to 3.6 kg)
24-35
35-39
39-45
21-25
25-30
30-35
35-45
35-45
18-25
140-150°E
25-31
150-16WE
31-33
I70-185°E
20-23
140-I 50°E
24-28
150-160°E
28-33
170-185°E
30-40
I70-180°E
30-40
18-23 minutes per pound
,(4,SO,,g_m_)
any ,,,e_ght
(6o-66°C)1
(66-71°C)
(77-85°C.)
(60-66°C)l
(66-71°C,
(77-85°C,
(77-82°Co
170-180°E
(77-82°C
1I5-125°E
(46-52°C)
325°E (!63_Co)
350°E (177°C,)
325°E (163°Co)
Well Done:
Welt Done:
Well Done:
3 to 5 Ibs.
Over 5 lbs.
(1.4 to 2.3 _
(2.3 kg)
35-40
30-35
35-40
10 to 15 lbs.
over
15 Ibs.
(4.5 to 6.8 kg)
(6.8 kg)
16-22
12-19
185-190°E
(85-88°C)
185-190°E
(85-88_C.)
_othigh:
o
i 185-i90 F ,(8>88 c,)
*For boneless
rolled roasts over 6" (15 cm) thick, add 5 to I0 minutes
per pound
(450 grams) to times given above
tThe
U,S, Department
of Agriculture
says, "Rare beef'is popular,
but you should know that cooking it to only ! 40°E (60°C)
means some
food poisoning
organisms
may survive," (Source: Safe Food,Bo,Qk.,your
Kitchen Guide,
USDA Revr June 1985.)
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