just before roasti~]g.Use meat probe for more accurate doneness. Control signals when foodhas reached set temperature. (Do not place probe in stuffing.)
temperaturerise, if desired, remove Ioastfrom oven at5°t0100F. less than temperature orIguide.
Type
Meat
Tender cuts; rib, highquality Sii lointip, rump or top roundy
Lamb Leg or
Vealshoulder, leg or loin*
Pork loin, rib or sh[julder*
Ham, precooked
Ham, raw
Oven |
|
| ApproximateRoastingTime, | |
Temperature |
| Doneness | in Minutes per Wund |
|
|
|
| 3 to | 6 to |
325° |
| Rare: | ||
|
| Medium: | ||
|
| WellDone: | ||
325° |
| Rare: | ||
|
| Medium: | ||
|
| Well Done: | ||
325° |
| WellDone: | ||
325° | ; | WellDone: | ||
325° |
| To Warm: | 10minutesper pound (anyweight) | |
|
|
| Under | 10to |
325° |
| Well Done: |
Internal
Temperature‘F
160°
*For boneless rolled roastsover
Poultry |
|
| 3 to | Over |
:hicken or Duck | 325° | Well Done: | ||
:hicken picccs | 375” | Well Done: |
| |
|
|
| lo tO | Over |
rurkey | 325° | Well Done: |