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| Roasting | (Thawed Meats | Only) |
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| Temperature | Radiant | |||
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| Approx. | Temperature | Roasting | |||||||
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| Varietyand |
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| • | Weght | preheated) | I |
| Time |
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| Cutof Meat |
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| (pound) | °F |
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| °F |
| perpound) | ||||
| BEEF |
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| Rib Roast |
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| 4 to 8 | 325 ° | 140 °(rare) |
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| " 160 °(medium) | ||||
| Rib Eye Roast |
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| 4 to 6 | 325 ° | 140 ° (rare) |
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| o | (medium) | ||
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| 160 | ||||
| Loin Tenderloin | Roast |
| 2 to | 3 | 400 ° | 140 o | (rar e) |
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| Round Eye Round Roast |
| 4 to | 5 | 325 ° | 140_ (rare) |
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| 160 | (medium) | |||
| Top S r o n Roast |
| 3 to | 6 | 325 ° | 140 ° (rare) |
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| 160° (medium) | ||||
| Round Tip Roast |
| 4 to | 6 | 325 ° | 140 ° (rare) |
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| Boneless |
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| Shoulder | Blade | Roast |
| 4 to | 6 | 325 o | I |
| 170 ° |
| 3040 | |||
| Loin Blade or Sirloin Roast |
| 3 to | 4 | 325 ° | ] |
| 170 ° |
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| Leg (Fresh | Ham) |
| 10 to | 16 | 325 ° | ' |
| t70 ° |
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| Ham, Half (Fully | cooked) |
| 5 to | 7 | 325 ° |
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| 140° |
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| Ham, Half (Cook |
| 5 to | 7 | 275 ° | , |
| 160° |
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| before eating) |
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. | ArmP cn c Shoulde r |
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| LAMB |
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| Shoulder | Roast, Boneless |
| 3 | to 5 | 325 ° |
| 160 °(reed urn) | |||||||
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| 170 °(well) |
| 4045 | |
| Leg, Whole |
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| 5 to | 7 | 325 ° | , 160 ° (medium) | |||||||
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| 170° (well) |
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| Leg, Shank | Half |
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| 3 to | 4 | 325 ° |
| 160 °(medium) | ||||||
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| 170 °(well) |
| 3540 | |
| Leg, Sirloin | Half |
| : | 3 to 4 | 325 ° |
| 160 °(medium) | |||||||
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| 170 °(well) |
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| VEAL |
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| Rib Roast |
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| 3 to 5 | 325 | ° |
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| 170 ° |
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| Shou der, Bone ess |
| 4 to 6 | 325 | ° |
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| 170 ° |
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| Leg, Half, Bone ess |
| 3 to 5 | 325 | ° _ |
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| 170 ° |
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| [ |
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| .... |
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| ..................... |
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| Turkey, | unstuffed |
| 8 | to | 12 | 325 | ° |
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| Turkey, | unstuffed |
| 12 to | 16 | 325 | ° |
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| Turkey, unstuffed |
| 16 to | 20 | 325 | ° |
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| Turkey, | unstuffed |
| 20 to | 24 | 325 | ° |
| ° | ||||||
| Turkey, Whole, | Boneless |
| 4 to 6 | 350 | ° | " | ||||||||
| Turkey, | Breast |
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| 3 to 8 | 325 | ° | , |
| 180° |
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| Chicken, | Fryer |
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| 21/2 | to 31/2 | 375 | ° |
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| 185 ° | _ | |||
| Chicken, | Roaster |
| 4 to 6 | 375 | ° | , |
| 185° |
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| Capon, unstuffed |
| 5 to 8 | 375 | ° |
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| Cornish | Game Hen |
| 1 to | 11/2 | 375 | ° |
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| Duck |
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| 4 to 6 | 350 | ° |
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| 185 ° |
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17
