Roasting Guidelines, Beef, Pork, Lamb | Amana ACF4225A, ACF422GA

Cooking (cont’d)

Roasting Guidelines

Tender cuts such as rib and loin cuts are best cooked by dry heat methods, such as roasting. To roast:

1. Heat oven to desired temperature.

2. Place roast directly from refrigerator fat side up in a shallow roasting pan.

3.Insert ovenproof meat thermometer so tip is centered in thickest part of roast. Make sure thermometer does not rest in fat or on bone.

4. Remove roast 5 °F below desired degree of finished internal temperature.

5.Transfer roast to carving board and tent loosely with aluminum foil for approximately 15 minutes.

Meat Cut	Recommended Internal Temperature	Oven	Weight	Approximate
				Cooking Time
		Temperature	(pounds)
				(minutes)

BEEF

Boneless Rump Roast			325°F	4 to 6	25 to 30
	Very Rare	130°F
Tip Roast	Very Rare	130°F	325°F	3 ½ to 4	30 to 40
	Rare	140°F
Eye Round Roast	Rare	140°F	325°F	4 to 6	20 to 30
Eye Round Roast	Medium Rare	145°F	325°F	4 to 6	20 to 30

Tenderloin Roast			425°F	2 to 3	35 to 45
Tenderloin Roast	Medium	160°F	425°F	2 to 3	35 to 45
	Medium	160°F		4 to 6	45 to 60
	Well Done	170°F
Rib Roast	Well Done	170°F	325°F	4 to 6	26 to 42
	Very Well Done	180°F		6 to 8	23 to 35
Rib Eye Roast			350°F	4 to 6	18 to 24

PORK

Loin Roast, bone-in	All pork must be cooked to an internal	350°F	3 to 5

Rib Roast, boneless		350°F	2 to 4
Rib Roast, boneless	temperature of at least 160°F to reduce	350°F	2 to 4
	temperature of at least 160°F to reduce
Tenderloin	the likelihood of Trichinosis and other	450°F	½ to 1
	food-borne illnesses.
Ham bone-in, cook-before-eating	food-borne illnesses.	325°F	7 to 8
Ham bone-in, cook-before-eating		325°F	7 to 8

LAMB

20minutes per pound

Shoulder			325°F	3 ½	to 6		35 to 40

Rib Roast	Medium-Rare	150°F	375°F	1 ½	– 2	½	30 to 35
	Medium-Rare	150°F
Rib Crown Roast, not stuffed	Medium	160°F	375°F	2 to 3			25 to 30
	Well Done	170°F
Loin Roast	Well Done	170°F	325°F	1 ¼ to 1		¾	45 to 55
Loin Roast			325°F	1 ¼ to 1		¾	45 to 55

Leg, Frenched Style or Half Shank			325°F	5 to 7			15 to 20
				7 to 9			20 to 25

POULTRY (unstuffed)

Capon

Cornish Hens, whole

Duck, whole

Goose, whole

Pheasant, whole

Quail, whole

Turkey

To reduce the risk of food-borne illnesses, poultry must be cooked to an internal temperature of 180°F.

325 to 350°F	4 to 8	20 to 30 min/lb.

325 to 350°F	1 ¼ to 1 ½	50 to 60 total

325 to 350°F	⎯	18-20 min/lb.

325 to 350°F	⎯	20 to 25 min/lb.

325 to 350°F	2	30 min/lb.

325 to 350°F	—	20 minutes total

325°F	8 to 16	3 ½ to 5 ½ hours

All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer’s Council, and the American Sheep Industry Council.

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