Sears 72676, 72671, 72675, 75471 Roasting Guide, 325oFi63oco, To 6.8 kg, Thi, 185-190oE 85-88C

Roasting

Guide

Oven

Approximate

Roasting

Time

Internal

Type

Temperature

Doneness

in

Minutes

per

Pound

Temperature

Meat

3

to

5

Ibs.

6 to

8

lbso

(1.4

to

2.3

kg)

(2.7

to

3.6 kg)

Tender cuts;

rib,

325°E

(I 63°C.)

Rare:

24-35

18-25

140-I50OE

(60-66oCo)-_

high

quality

sirloin tip,

Medium:

35-39

25-31

150-t60°E

(66-7t°C,)

Well

Done:

39-45

31-33

170-t85°E

(77-85°C)

rump

or top

round*

Lamb

leg or bone-in

325oF(i63oco)

21-25

20-23

140-I50°E

(60-66°C)t

shoulder*

Medium:

25-30

24-28

150-160oE

(66-7I°C)

Well

Done:

30-35

28-33

170-185°E

(77-85°C,)

Veal shoulder,

325°E

(t63°Co)

Well

Done:

35-45

30-40

!70-180°E

(77-82°C)

leg or Ioln*

Pork

loin,

rib

325°E

(163aC.)

Well

Done:

35-45

30-40

170-I80°E

(77-82°C)

or shoulder*

Ham,

precooked

325OE

(163°C.)

To Witl'm:

18-23

minutes

per pound

115-I25°E

(46-52°C.)

(450

grams)

any weight

Poultry

3

to

5

lbs.

Over

5 lbs.

(1.4

to

2.3

k#

(2.3

_,)

Chicken

or Duck

325°E

(I63_C,)

Well Done:

35-40

30-35

185-190°E (85-88°C,)

Chicken

pieces

350°E

(177°C)

Well Done:

35-40

185-190°E (85-88°C)

lo

to 15 Ibs.

Over

15 ibs.

(4.5 to 6.8 kg)

(6.8

In thi_

Turkey

325°E

°C

Well Done:

16-22

12-19

185-190oE (85-88°C)

(t63 ...)

*For boneless rolled roasts over 6" (15 cm) thick, add 5 to 10 minutes per pound (450 grams) to times given above

"_The U.S. Department of Agriculture says, "Rare beef is popular, but you should food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen

know that cooldng it to only 140 a E (60 o(-]_) means some Guide USDA Rev. June 1985.)

2t