Frozen Roasts

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:

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.

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.

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	Doneness		Approximate Roasting Time
Type		Temperature			in Minutes per Pound

Meat					3 to 5 lbs.	6 to 8 Ibs.
Tender cuts; rib, high quality	325°		Rare	24-35		18-25
sirloin tip, rump or top round~			Medium	35-39		25-31
			Well Done	3945		31-33
Lamb leg or bone-in shoulderi’	325°		Rare	21-25		20-23
			Medium	25-30		24-28
			Well Done	30-35		28-33
Veal shoulder, leg or loinl’	325°		Well Done	3545		30-40
Pork loin, rib or shouldert	325°		Well Done	35-45		30-40
Ham, pre-cooked	325°		To Warm		18–23 minutes per lb. (any weight)
Ham, raw			Well Done		Under 10 lbs.	10 to 15 lbs.
	325°			20-30		17-20
Poultry					3 to 5 lbs.	Over 5 lbs.
Chicken or Duck	325°		Well Done	35-40		30-35
Chicken pieces	375°		Well Done	3540		Over 15 lbs.
					10 to 15 lbs.
Turkev	325°		Well Done	18-25		15-20

Internal

Temperature ‘F

140°–1500*

150°–1600

170°–1850

140”–150”*

150°–1600

170°–1850

170°–1800

115°–1250

170°

185°–1900

In thigh:

185°–1900 -

f’For boneless rolled roasts over 6 inches thick, add 5 to ~0 minutes per pound to times given above.

*The U.S. Department of Agriculture says, “Rare beef is popular, but you should know that cooking it to only 140”F. means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

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ROASTING

Frozen Roasts

ROASTING GUIDE

Oven

Well Done

18-25

15-20