Sears 71161, 71751, 71068 Guide, Roasting, Type, Temperature, Doneness, in Minutes, or shoulder

Roasting

Guide

Oven

Approximate Roasting Time

Internal

Type

Temperature

Doneness

in Minutes

per Pound

Temperature

Meat

3 to

5

lbso

6 to

8

lbs.

(1.4

to

2.3

kg)

(2°7

to

3.6

kg)

Tender

cuts; rib,

325°E

(I63°C.)

Rare:

24-35

18-25

140-150°E

(60-66°C.)t

high quality sirloin tip,

Medium:

35-39

25-31

150-160°E

(66-7I°C0

rump

or top round*

Well

Done:

39-45

31-33

170-185°E

(77-85°C0

Lamb leg or bone-in

325°E

(163°C.)

Rare:

21-25

20-23

140-150°E

(60-66°C)t

shoulder*

Medium:

25-30

24-28

150-160°E

(66-71°C°)

Well

Done:

30-35

28-33

170-185°E (77-85°C)

Veal shoulder,

325°F, (I63°C.)

Well

Done:

35-45

30-40

170-180°E

(77-82"C.)

leg or loin*

Pork loin, rib

325°E

(163°C.)

Well

Done:

35-45

30-40

170-180_F,

(77-82°C.)

or shoulder*

Ham,

precooked

325°E

(163°C.)

To Warm:

18-23

minutes per pound

I t5-125°E

(46-52°C,)

(450 grams) any weight

Poultry

3 to

5 lbso

Over

5 lbs.

Chicken

or Duck

(1.4

to

2.3

kg)

(2.3

kg)

325°F

(t63°C)

_ell

Done:

35-40

30-35

185-190°F,(85-88oC.)

Chicken

pieces

350°F. (I77°Co)

Well

Done:

35-40

185-19WE

(85-88°C.)

I0 to 15 lbs,

Over

15 Ibs.

325°E (163°C_)

Wei1 Done:

(4.5 to 6.8 kO

(6.8 kO

In thigh:

Turkey

t6-22

12-19

185-190°F(85-88°Co)

*For boneless rolled roasts over 6" (t5 cm) thick, add 5 to 10 minutes per pound (450 grams) to times given above.

tThe UoS. Department of Agriculture says, "Rare beef is popular, but you should food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen

know that cooldng it to only 140°E (60°C) means some Guide. USDA Rev June 1985.)

I9