Cooking (cont'd)
Roasting Guidelines
Tendercuts such as rib and loin cutsare best cookedby dry heat methods,
suchas masting. To mast:
1. Heat oven to desired temperature.
2. Place roast directlyfrom refrigeratorfatside upin a shallow roasting pan.
3. Insert ovenproofmeat thermometer so tip is centered in thickest part of
roast.Make surethermometer does not rest in fat or on bone.
4. Remove roast 5 °F belowdesired degree of finished internal
temperature.
5. Transfer roast to carvingboard and tent looselywithaluminum foilfor
approximately15 minutes.
Meat Cut Recommended Internal Temperature Oven
Temperature Weight IApproximate
Cooking Time
(pounds) (minutes)
BEEF
BonelessRumpRoast
"ripRoast
EyeRoundRoast
TenderloinRoast
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 4to6 25 to 30
325°F 3 ½to430 to 40
325°F 4to 6 20 to 30
425=F 2to 3 35 to 45
4to6 45to 60
325°F 4to 6 26 to 42
6to8 23 to 35
350°F 4to6 18to 24
PORK
Loin Roast, horm-ln
Rib Roast, boneless
Tenderloin
Ham hone-in, cook-before-estlng
All perk mustbe cooked to an internal
temperature of atleast 160"Fto reduce
the likelihoodof Trichinosisand other
food-borne illnesses.
350°F 3to5
350"F 2 to 4
450°F 1/=to 1
325°F 7 to 8
20 minutes
per pound
LAMB
Shoulder
RibRoast
RibCrownRoast,not stuffed
LoinRoast
Leg,FrenchedStyleor HaWShank
Medium-Rare 150°F
Medium 160°F
Well Done 170"F
325°F
375°F
375°F
325°F
325°F
3Yzto6
1½-2½
2to3
1t/4to 1_
5to7
7to9
35 to 40
30 to 35
25 to 30
45 to 55
15to 20
20 to 25
POULTRY (unstuffed)
Capon
CornishHens,whole
Duck,whole
Goose,whole
Pheasant,whole
Quail,whole
Turkey
To reduce the risk offood-home illnesses,
poultrymust be cooked to an intamal
temperature of 180°F.
325 to 350°F
325 to 350°F
325 to 350°F
325 to 350°F
325 to 350°F
325 to 350°F
325°F
4to8
l'_to 1½
2
8 to 16
20 to 30 min/Ib.
50 to 60 total
18-20 min/Ibl
20 to 25 min/Ib.
30 min/lb.
20 minutestotal
i3 ½to 5½ hours