ROASTING GUIDE
Frozen Roasts
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).
Make sure poultry is thawed before roasting. Unthawed poultry often does not cook evenly. Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given on package label.
| Oven |
| Approximate Roasting Time | |
Type | Temperature | Internal Temperature ¡F. | in Minutes per Pound |
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Meat |
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| 3 to 5 lbs. | 6 to 8 lbs. |
Tender cuts; rib, high quality | 325¡ | Rare (140¡Ð150¡ ) | 24Ð35 | 18Ð25 |
sirloin tip, rump or top round* |
| Medium (150¡Ð160¡) | 35Ð39 | 25Ð31 |
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| Well Done (170¡Ð185¡) | 39Ð45 | 31Ð33 |
Lamb leg or | 325¡ | Rare (140¡Ð150¡ ) | 21Ð25 | 20Ð23 |
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| Medium (150¡Ð160¡) | 25Ð30 | 24Ð28 |
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| Well Done (170¡Ð185¡) | 30Ð35 | 28Ð33 |
Veal shoulder, leg or loin* | 325¡ | Well Done (170¡Ð180¡) | 35Ð45 | 30Ð40 |
Pork loin, rib or shoulder* | 325¡ | Well Done (170¡Ð180¡) | 35Ð45 | 30Ð40 |
Ham, precooked | 325¡ | To Warm (115¡Ð125¡) | 18Ð23 minutes per pound (any weight) | |
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Poultry |
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| 3 to 5 lbs. | Over 5 lbs. |
Chicken or Duck | 325¡ | Well Done (185¡Ð190¡) | 35Ð40 | 30Ð35 |
Chicken pieces | 350¡ | Well Done (185¡Ð190¡) | 35Ð40 |
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| In thigh: | 10 to 15 lbs. | Over 15 lbs. |
Turkey | 325¡ | Well Done (185¡Ð190¡) | 16Ð22 | 12Ð19 |
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*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
The U.S. Department of Agriculture says ÒRare beef is popular, but you should know that cooking it to only 140¡F. means some food poisoning organisms may survive.Ó (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
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