Manual

Roasting
Roasting is the method _br cooking large, tender
cuts of meat uncovered, without adding
moisture.
General Tips
Most meats are roasted at 325°F. It is not
necessary to preheat the oven. Place the roasting
pan on a rack which has been placed in either of
the two lowest rack positions.
Use tender cuts of ]neat weighing three pounds
or more. Some good choices are: beef rib,
ribeye, top round, high quality tip mid rump
roast, pork leg and loin roast, veal and lamb leg,
shoulder roast and cured and smoked hams.
Season meat, if desired, either before or after
roasting. Rub into the surface of the roast if
added before cooking.
Roasting Chart (Thawed Meats Only)
Place the meat M-side-up on a rack in a shallow
roasting pan. Placing the meat on a rack holds it
out of the drippings, thus allowing better heat
circulation for even cooking. As the fat on top of
the roast melts, the meat is basted naturall);
eliminating the need for additional basting.
The cooking time is determined by the weight of
the meat and the desired doneness. For more
accurate results, use a meat thermometer. Insert
it so the tip is in the center of the thickest pai_ of
the meat. It should not touch fat or bone,
Remove the roast from the oven when the
thermometer registers approximately 5°F below
the aloneness wanted. As the meat stands, the
temperature will rise.
::NOTEi For m0re information on Cooking meat [
and pouI[ry, _ntact _e USDA Meat and : I
ii POult_-Hoflineat L8002535'4555. : : i I
Approximate Oven Approximate
Weight Temperature in °F Internal Roasting Tune
Cut of Meat (pounds) (not preheated) Temperature (rain. per pound) °
Beef
Rib Roast (cut side down) 4 to 8 325 ° 140 ° (rare) 25-30
t60 _ (medium) 30-35
Rib Eye Roast 4 to 6 325 ° 140 ° (rare) 2,5-30
160 ° (medium) 30-35
Loin Tenderloin Roast 2 to 3 400 ° 140 ° (rare) 20-25
Top Sirloin Roast 3 to 6 325 ° I40 ° (rare) 25-30
160 ° (medium) 30-35
Pork
Shoulder BIade Roast, Boneless
Shoulder Blade Roast
Loin Blade or Sirloin Roast
Ham, Half (fully cooked)
Ham, Ita]f (cook-before-eating)
Lamb
Shoulder Roast, Boneless
Leg, Whole
4 to 6 325 ° 16& 35- 45
4 to 6 325 ° ] 60° 30-40
3 to 4 325 ° 160° 35-45
5 to 7 325 ° 140° 25-35
5 to 7 275 ° 160° 35-45
3-1/2 to 5
5to7
Veal
Rib Roast
Shoulder, Boneless
Poultr T
Turkey, unstuffed _° 12 to 16
16 to 20
20 to 24
Turke); Breast 3 to 8
Chicken, Fryer 2-1/2 to 3-1/2
Chicken, Boaster 4 to 6
325° 160° (medium) 35-40
170° (well) 40-45
325° 160° (medium) 30-35
170° (well) 35-40
3 to 5 325 ° i70 ° 40-45
4 to 6 325 ° 170 ° 40-45
325 ° 180%185 ° 18-20
325 ° 180°-185 ° 16-18
325 ° 180°-185 ° 14-16
325 ° 180° 30-40
375 ° 185° 20-24
375 ° 1.85° 20-25
°Times are approximate and may vary depending on the type of wall oven used,
**Stuffed turkeys take longer to cook; refer to cookbooks for approximate time.
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