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

 

Temperature

(pounds)

 

 

 

 

 

 

 

 

 

Approximate Cooking Time (minutes)

BEEF

Boneless Rump Roast

Tip Roast

Eye Round Roast

Tenderloin Roast

Rib Roast

Rib Eye Roast

Very Rare

130°F

Rare

140°F

Medium Rare

145°F

Medium

160°F

Well Done

170°F

Very Well Done

180°F

325°F

4 to 6

25 to 30

 

 

 

325°F

3 ½ to 4

30 to 40

 

 

 

325°F

4 to 6

20 to 30

 

 

 

425°F

2 to 3

35 to 45

4 to 6

45 to 60

 

 

 

 

325°F

4 to 6

26 to 42

6 to 8

23 to 35

 

 

 

 

350°F

4 to 6

18 to 24

 

 

 

PORK

Loin Roast, bone-in

Rib Roast, boneless

Tenderloin

Ham bone-in, cook-before-eating

All pork must be cooked to an internal temperature of at least 160°F to reduce the likelihood of Trichinosis and other food-borne illnesses.

350°F

3 to 5

 

 

350°F

2 to 4

 

 

450°F

½ to 1

 

 

325°F

7 to 8

 

 

20minutes per pound

LAMB

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

 

 

 

 

 

Rib Crown Roast, not stuffed

Medium

160°F

375°F

2 to 3

25 to 30

 

Well Done

170°F

 

 

 

 

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

 

 

325 to 350°F

4 to 8

20 to 30 min/lb.

 

 

 

 

 

 

Cornish Hens, whole

 

 

325 to 350°F

1 ¼ to 1 ½

50 to 60 total

 

 

 

 

 

 

 

Duck, whole

To reduce the risk of food-borne illnesses,

325 to 350°F

 

18-20 min/lb.

 

 

 

 

 

Goose, whole

poultry must be cooked to an internal

325 to 350°F

 

20 to 25 min/lb.

 

temperature of 180°F.

 

 

 

 

 

Pheasant, whole

 

325 to 350°F

 

2

30 min/lb.

 

 

 

 

 

 

 

 

 

 

Quail, whole

 

 

325 to 350°F

 

20 minutes total

 

 

 

 

 

 

Turkey

 

 

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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Amana ARR6420 owner manual Roasting Guidelines, Poultry unstuffed