Roasting

Guide

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Oven

 

 

Approximate

Roasting Time

Internal

Type

 

 

 

Temperature

Doneness

in Minutes

per Pound

 

Temperature

Meat

 

 

 

 

 

 

 

3 to 5 Ibs,

 

6 to 8 Ibs,

 

 

 

 

 

 

 

 

 

 

(1.4 to 2.3 kg)

(2.7 to 3,6 kg)

 

 

Tender

cuts;

rib,

325°F

(163°C)

Rare:

 

24-35

 

 

18-25

140-150°F

(60-66°C)1 _

high quality

sirloin tip,

 

 

Medium:

35-39

 

 

25-31

150-160°F

(66-71 °C)

rump

or top

round*

 

 

Well

Done:

39-45

 

 

31-33

170-185°F

(77-85°C)

Lamb

leg or bone-in

325°F

(163°C)

Rare:

 

2t -25

 

 

20-23

140-t50°F

(60-66°C)t

shoulder*

 

 

 

Medium:

25-30

 

 

24-28

150-160°F

(66-71 °C)

 

 

 

 

 

 

Well

Done:

30-35

 

 

28-33

170-185°F

(77-85°C)

Veal

shoulder,

325°F

(163°C)

Well

Done:

35-45

 

 

30-40

! 70-180°F

(77-82°C)

leg or loin*

 

 

 

 

 

 

 

 

 

 

 

 

Pork

loin, rib

325°F

(163°C)

Well

Done:

35-45

 

 

30--40

170-180°F

(77-82°C)

or shoulder*

 

 

 

 

 

 

 

 

 

 

 

 

Ham,

precooked

325°F (163°C)

To Warm:

I8-23

minutes per pound

 

115-125°F (46-52°C)

 

 

 

 

 

 

 

 

(450 grams)

any weight

 

 

 

Poultry

 

 

 

 

 

 

3 to 5 lbs,

 

Over 5 lbs.

 

 

 

 

 

 

 

 

 

 

(1.4 to 2,3

kg)

(2,3

kg)

 

 

Chicken

or Duck

325°F (163°C)

Well

Done:

35-40

 

 

30-35

185-190°F (85-88°C)

Chicken

pieces

350°F

(177°C)

Well

Done:

35-40

 

 

 

 

185-190°F(85-88°C)

 

 

 

 

 

 

 

 

10 to

15 ibs.

Over

15 Ibs.

 

 

 

 

 

 

 

 

 

 

(4.5 to 6.8 kg)

(6.8

kg)

In thigh:

Turkey

 

 

325°F

(163°C)

Well

Done:

16-22

 

 

12-19

185-190°F (85-88°C)

* For boneless roiled roasts over 6" (15 cm) thick, add 5 to 10 minutes per pound (450 grams) to times given above.

1- The U.So Department of Agriculture says, "Rare beef is popular, but you should know that cooking it to only 140°F (60°0) means some food poisoning organisms may survive.." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev.. June 1985.)

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Kenmore 362.72222, 362.72232, 362.72221, 362.72220, 362.71330, 362.72239, 362.71331, 362.72231, 362.72230 manual Roasting Guide

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