Right Oven
Frozen Roasts
Frozen roasts of beef,
lamb, etc., can be started
Thaw most frozen poultry before roasting to insure
without thawing, but
10 to 25 minutes per pound
even doneness. Some commercial frozen poultry can
time (10 minutes per pound for roasts under
be cooked successfully without thawing. Follow the
5 pounds, more time for larger roasts).
directions given on the package label.
Oven
Approximate Roasting Time
Internal
Temperature
Doneness
in Minutes per Pound
3 to 5
6 to 8
Tender cuts; rib, high quality
325°
Rare:
sirloin tip, rump or top round*
Medium:
3&35
22-25
150°–1600
Well Done:
170°-1850
leg or bone-in shoulder*
325°
Rare:
21–25
Medium:
150°–1600
Well
Done:
3&35
170°-1850
shoulder, leg or loin*
325°
Well Done:
170°–180”
Pork loin, rib or shoulder*
325°
Well Done:
170°–1800
Ham, precooked
325°
To Warm:
17-20 minutes per pound (any weight)
125°–1300
Poultry
3 to 5
Over 5
Chicken or Duck
325°
Well Done:
185°–1900
Chicken
375°
Well Done:
185°–1900
10 15
Over 15
In
Turkey
325”
Well Done:
185°-1900
*For boneless rolled roasts over 6 inches
add 5 to 10 minutes
per pound to times given above.
U. S. Department of Agriculture says “Rare beef is popular, but you should know that
it to
means some
food poisoning organisms may survive.”
Food Book. You
USDA Rev. June 1985.)
Oven—Model
Oven
Approximate Roasting
Doneness
in Minutes per Pound
Temperature
Meat
3
to
4
Tender cuts; rib, high quality
325°
Rare:
sirloin tip, rump or top round*
Medium:
150°–1600
Well Done:
170°–1850
Pork loin, rib or shoulder*
325°
Well Done:
170°-1800
Ham, precooked
325°
To Warm:
minutes per pound (any weight)
125 ”-130°
3 to 5
Chicken
350°
Done:
185°–1900
Chicken pieces
375°
Well Done:
185°-1900
1 to
In
Hens
350°
Well Done:
time
185°–1900
*For boneless rolled
over 6 inches thick, add 5 to 10 minutes per pound to times given above.
U. S. Department of Agriculture says “Rare beef is popular, but you should know that
it to only
means some
food poisoning organisms may survive.” (Source:
Food Book. Your
Guide . USDA Rev. June 1985.)