—
4. Position oven shelf at 2for small-size roasts {3to 7Ibs.) and 4. S$taiwf!in$ Wne recommended for roasts is 10to 20 min. to
al 1for larger roasts in right oven. In left oven, position oven allow roast to firm up and make it easier to carve, It will rise
—shelf at 2. about 5° to 10° internal temperature; to compensate for temper-
2. Place meat fat side up or poultry breast-side up on broiler ature rise, if desired, remove roast from oven at 5“ to 10° less
an or other shallow pan with trivet. Do not cover. Do not stuff than temperature on chart.
poultry until just before roasting. Use meat thermometer, for &Frozen masgs can be conventionally roasted by adding 10
more accurate doneness. (Do not dace thermometer in to 25min. oer Dound more time than given in chart for refriger-
stuffing.)
3, Remove fat and drippings asnecessary. Baste as desired. ated. (10 min.”per lb. for roasts und;r 5-lbs. )Defrost po~ltry
beforeroasting,

oven

Y’e?wp. ApproxhmtMe
RoastingTime,
inMitwW9sper Pound IhmMrBdl
Temp. ‘F
Prdleat
Owen
No
No
No
No
No
No
Type Doneness
Meat
Tendercuts: rib, high quality
sirloin tip, rumpor top round’
LambLeg or bone-in shoulder*
Vealshoulder, leg or loin*
Porkioin, rib or shoulder*
Ham,pre-cooked
Ham,raw
3to5“MM$. 6toS“lbs.
24-30 18-22
30-35 22-25
35-45 28-33
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
10reins. per lb. (any weight)
IIJnderfOIbs. 10to 45 Ibs.
20-30 17-20
3 ao 5“lbs. Over 5fibs.
35-40 30-35
35-40
10tO 145Ibs. over Ii5lim.
20-25 15-20
130°-1400
150°-1600
170°-1850
130°-1400
150°-1600
170°-1850
170°-1800
170°-1800
125°-1300
f60°
325°
325°
325°
325°
325°
325°
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWarm:
WellDone:
‘For bonelessrolled roasts over 6-in. thick, add 5 to 10 min. perlb. to times given above
?%m91tiry
Chickenor Duck No 325° Well Done:
Chicken pieces No 375° WellDone:
—
Turkey No 325° WellDone:
—
185°-1900
185°-1900
Bnthigh:
185°-1900
oven
Oven
Temp.
325°
325°
325°
350°
375”
350°
rim=
msmu
ApproximateRoastingTime,
inMinaatesperPound h’m?mnd
Temp.”F+

F

.49
Type
Meat
Tendercuts: rib, high quality
sirloin tip, rumpor top round*
Porkloin, rib or shoulder*
Ham,pre-cooked
Poultry
Chicken
Chicken pieces
Comish Hens
Doneness
Rare:
Medium:
WellDone:
WellDone:
ToWarm:
3to4-lbso
24-30
30-35
35-45
35-45
15-20
130°-1400
150°-1600
170°-1850
170”-180°
125°-1300
3toWfbss
35-40
WellDone:
WellDone:
WellDone:
185°-1900
185”-190°
185°-1900
35-40
1to1?42 Ibs,
ly~hrs., approx. total time
-
-+ii=”