Roasting Guide - Kenmore 75361 Manual De Uso

Roasting (coot nued)
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc,,, can be started
without thawing, but allow 15 to 25 minutes per pound
(450 grams) additional time [15 minutes per pound for
roasts under 5 pounds (2°3 kg), more time for larger
roasts].
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly. Some
commercial frozen poultry can be cooked successfu}ly
without thawing, Follow the directions given on the
package label,
Roasting Guide
Oven Approximate Roasting Time Internal
Type Temperature Doneness in Minutes per Pound Temperature
Meat
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)
325°F (163°C)
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Welt Done:
Well Done:
To Warm:
3 to 5 Ibs. 6 to 8 Ibs,
(t ,4 to 2.3 kg) (2.7 to 3.6 kg)
24-35 18-25
35-39 25-31
39-45 3t -33
2t-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
18-23 minutes per pound
(450 grams) any weight
140-150°F(60-66°C)t
150-160°F(66-71°C)
170-185°F(77-85°C)
140-150°F(60-66°0)1
150-160°F(66-71°C)
170-185°F(77-85°C)
170-180°F(77-82°C)
170-180°F (77-82°C)
t15-125°F(46-52°C)
325°F(I63°C)
350°F(t77°C)
325°F(t63°C)
Well Done:
Well Done:
WeN Done:
3to 51bs, Over51bs.
(1.4 to 2.3 kg) (2,3 kg)
35-40 30-35
35-40
10 to 15 Ibs. Over 15 Ibs.
(4.5 to 6.8 kg) (6.8 kg)
t6-22 12-19
185-!90°F(85-88°C)
185-190°F(85-88o0)
In thigh:
,_ 185-190OF (85-88°C)
*For boneless rolled roasts over 6" (15 cm) thick, add 5 to 10 minutes per pound (450 grams) to times given above.
¢The US Department of Agriculture says, "Rare beef is popular, but you should know that cooking it to only 140°F.
(60°C) means some food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide.
USDA Rew June 1985.)
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