Roasting Tips
Always use the broiler pan and grid supplied with each oven. The hot air must be allowed to circulate around the item being roasted. Do not cover what is being roasted. Poultry will have a light, crispy skin, and meats will be browned, not dry or burned. Cook meats and poultry directly from the refrigerator. There is no need for meat or poultry to stand at room temperature.
•Always roast meats fat side up. No basting is required when the fat side is up. Do not add water to the pan, as this will cause a steamed effect. Roasting is a
•Poultry should be placed breast side up on the grid in the broiler pan. Brush poultry with melted butter, margarine, or oil before and during roasting.
•When using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. (For poultry, insert the thermometer probe between the body and leg into the thickest part of the inner thigh.) The tip of the probe should not touch bone, fat, or gristle to ensure an accurate reading. Check the meat thermometer 2/3 of the way through the recommended roasting time. After reading the thermometer once, insert it 1/2” (1.3 cm) further into the meat, then take a second reading. If the second reading registers below the first, continue cooking the meat.
•Roasting times always vary according to the size, shape, and quality of meats and poultry. Less tender cuts of meat are best prepared in the conventional bake setting and may require moist cooking techniques. Remove roasted meats from the oven when the thermometer registers 5OF to 10oF
Roasting Chart
| Type and | Weight | Conventional | Conventional | Internal |
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| Cut of Meat | (lbs) | Temperature | Time | Temperature |
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| (oF) | (oC) | (min./lb.) | (oF) | (oC) |
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| BEEF |
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| Rib Roast | 4 | 325 | 163 |
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| •Rare |
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| 25 | 140 | 60 |
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| •Medium |
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| 30 | 155 | 68 |
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| •Well Done |
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| 40 | 170 | 77 |
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| Rump Roast | 4 | - 6 | 325 | 163 |
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| •Medium |
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| 25 | 155 | 68 |
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| •Well Done |
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| 30 | 170 | 77 |
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| Tip Roast | 3 | - 4 | 325 | 163 |
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| •Medium |
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| 35 | 155 | 68 |
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| •Well Done |
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| 40 | 170 | 77 |
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| LAMB |
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| Leg of Lamb | 3 | - 5 | 325 | 163 | 30 | 180 | 82 |
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| PORK |
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| Pork Loin | 3 | - 5 | 325 | 163 | 35 | 180 | 82 |
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| Pork Chops |
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| 1” (2.5 cm) thick 1 | - 1.5 | 350 | 177 | 82 |
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| Shoulder | 5 | - 8 | 325 | 163 | 30 - 35 | 180 | 82 |
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| Ham, |
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| (fully cooked) | 5 |
| 325 | 163 | 18 | 140 | 60 |
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| POULTRY |
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| Chicken, whole | 3 | - 4 | 375 | 191 | 30 | 180 | 82 |
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| Chicken, | 4 |
| 350 | 177 | 20 - 25 | 180 | 82 |
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| quarters |
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| Turkey, | 12 - 16 | 325 | 163 | 16 - 20 | 180 | 82 |
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| unstuffed |
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| Turkey, | 12 - 16 | 325 | 163 | 18 - 24 | 180 | 82 |
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| stuffed |
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| Turkey Breasts | 4 | - 6 | 350 | 177 | 25 | 180 | 82 |
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| Cornish Hens | 1 | - 2 | 350 | 177 | 82 |
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10 | 11 |
