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Roasting Guide
Oven
Approximate
Roasting Time
Internal
Type
Temperature
Doneness
in Minutes per Pound
Temperature
Meat
Tender cuts; rib,
high quality sirloin tip,
rump or top round*
Lamb leg or bone-in
shoulder*
Veal shoulder,
leg or loin*
Pork loin, rib
or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
3 to 5 Ibs,
6 to 8 Ibs,
(1.4 to 2.3 kg)
(2.7 to 3,6 kg)
24-35
18-25
35-39
25-31
39-45
31-33
2t -25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30--40
140-150°F (60-66°C)1 _
150-160°F
(66-71 °C)
170-185°F
(77-85°C)
140-t50°F
(60-66°C)t
150-160°F
(66-71 °C)
170-185°F
(77-85°C)
! 70-180°F
(77-82°C)
170-180°F
(77-82°C)
325°F (163°C)
325°F (163°C)
350°F (177°C)
325°F (163°C)
To Warm:
Well Done:
Well Done:
Well Done:
I8-23
minutes per pound
(450 grams) any weight
3 to 5 lbs,
Over 5 lbs.
(1.4 to 2,3 kg)
(2,3 kg)
35-40
30-35
35-40
10 to 15 ibs.
(4.5 to 6.8 kg)
16-22
Over 15 Ibs.
(6.8 kg)
12-19
115-125°F (46-52°C)
185-190°F (85-88°C)
185-190°F(85-88°C)
In thigh:
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.)
t8
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