ROASTING
Roasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be low and
steady, keep spattering to a minimum. Roasting is easy,
just follow these steps:
3. Turn OVEN TEMP to desired temperature.
Check the Roasting Guide for temperatures and
approximate cooking times.
4
. Most meats continue to cook slightly while
standing after being removed from oven. Standing
time recommended for roasts is 10 to 20 minutes to
allow roast to firm up, making it easier to carve.
Internal temperature will rise about 5° to 10”F.; to
compensate for temperature rise, if desired, remove
roast from oven sooner at 5° to 10”F. less than
temperature on guide. Remember that food will
continue to cook in the hot oven and therefore should
be removed when the desired internal temperature
has been reached.
1
. Position oven shelf at second from bottom position
B) for small size roast (3 to 5 lbs.) and at bottom
position (A) for larger roasts.
(
2
. Check the weight of the meat. Place meat fat-side-up
or poultry breast-side-up on roasting rack in a shallow
pan. The melting fat will baste the meat. Select a pan
as close to the size of meat as possible. (Broiler pan
with rack is a good pan for this.) Line broiler pan
with aluminum foil when using the pan for marinating,
cooking with fruits, cooking heavily cured meats or
basting food during cooking. Avoid spilling these
materials inside the oven or inside the oven door.
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but
allow 15 to 25 minutes per pound additional time (15 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Thaw most frozen poultry before roasting to ensure even doneness. Some
commercial frozen poultry can be cooked successfully without thawing.
Follow directions given on package label.
ROASTING GUIDE
Oven
Temperature Doneness
Approximate Roasting Time
in Minutes per Pound
Internal
Temperature ‘F
Type
Meat
3 to 5 lbs.
6 to 8
Tender cuts; rib, high quality
sirloin tip, rump or top
325°
325°
Rare
24-35
35-39
3945
18-25
25-31
31-33
20-23
24-28
28-33
30-40
30-40
140°–1500*
150°–1600
170°–1850
Medium
Done
Lamb leg or bone-in
Rare
Medium
Well Done
Well Done
Well Done
To Warm
21-25
25-30
30-35
3545
150°–1600
170°–1850
170°–1800
170°–1800
Veal shoulder, leg or
Pork loin, rib or
Ham, pre-cooked
325°
325°
325°
35-45
18–23 minutes per lb. (any weight)
10 to 15 lbs.
17-20
Under 10 lbs.
20-30
Ham, raw
325°
Well Done
170°
Poultry
3 to 5 lbs.
Over 5 lbs.
30-35
Chicken or Duck
Chicken pieces
325°
375°
Well Done
Well Done
35-40
3540
185°–1900
185°–1900
In thigh:
185°–1900
1
0 to 15 lbs.
Over 15 lbs.
15-20
-
3
25°
Well Done
18-25
boneless rolled roasts over 6 inches thick, add 5 to
minutes per pound to times gi ven above.
*
The U.S. Department of Agriculture says, “Rare beef is popular, but you should know that cooking it to only
means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
16
¿Tienes problemas con un dispositivo? Haz una pregunta - nuestros usuarios pueden ayudarte