32
APPROXIMATE
MINUTES
PER POUND
25-29
35-37
45-47
23-25
30-32
35-40
25-30
35-37
18-20
21-24
30-32
45-48
28-30
40-44
17-18
13-14
28-30
14-19
11-15
35-38
43-45
APPROXIMATE
WEIGHT
3-5 lbs
6-7 lbs
4-6 lbs
6-7 lbs
3-4 lbs
5-6 lbs
4-5 lbs
3-5 lbs
8-10 lbs
3-4 lbs
10-16 lbs
18-25 lbs
3-4 lbs
5-6 lbs
MEAT
THERMOMETER
TEMPERATURE
140°F
160°F
170°F
140°F
160°F
170°F
160°F
170°F
140°F
150-155°F
180°F
170°F
170°F
185°F
130°F
130°F
185°F**
170-180°F
170-180°F
170°F
170°F
MEAT
Beef
rolled rib
•rare
•medium
•well-done
standing rib
•rare
•medium
•well-done
rump roast
•medium
•well-done
Lamb
leg
•rare
•medium
•well-done
Pork
loin
ham,
fully cooked
Poultry
chicken*
turkey,
unstuffed
Veal
loin
shoulder
Roasting chart
–Roast at oven temperature of 325°F.*
Preheating is not needed.
–Place roasting pan on rack position 1 or 2.
shoulder
** For chicken, set the oven temperature to 350°F.
** The muscles may not be large enough to use a thermometer.
U sing and Caring for Your Oven