Idiomas disponibles
Idiomas disponibles
Roasting
(continued)
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc.., can be started
without thawing,
but allow t5 to 25 minutes
per pound
additional
time [15 minutes
per pound (450 grams) 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 successfully
without
thawing°
Follow
the directions
given
on the
package
label.
Dual Sheff Cooking
This
allows
more
than
one food
to be cooked
at
the same time.. For example:
While roasting
a 20-1b..
(10 kg) turkey
on shelf
(R), a second
shelf
(if so
equipped)
may be added on position
D so that scal-
loped
potatoes
can
be cooked
at the
same
time.
Calculate
the total cooking time to enable both dishes
to complete
cooking at the same time. Atlow 15 to 20
minutes
of additional
cooking
time for the potatoes°
Roasting Guide
Oven
internal
Type
Temperature
Doneness
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 (I63°C)
325°F (163°C)
325°F (163°C)
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Weli Done:
Approximate Roasting Time
in Minutes per Pound
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
3t -33
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30--40
140-150°F
(60--66°C)-[
150-160°F
(66-71 °C)
170-185°F
(77-85°C)
140--150°F (60-66°C)t
150-160°F
(66-7t°C)
170-185°F
(77-85°C)
t 70-180°F
(77-82°C)
170-t80°F(77-82°C)
325°F (163°C)
325°F(163°C)
350°F(!77°C)
325°F(163°C)
To Warm:
Well Done:
Welt Done:
Well Done:
18-23 minutes per pound
(450 grams) any weight
3 to 5 Ibs.
Over 5 Ibs.
(1.4 to 2.3 kg)
(2.3 kg)
35-40
3O-35
35-40
10 to 15 Ibs.
Over 15 lbs.
(4°5 to 6,8 kg)
(6,8 kg)
t6-22
12-19
115-125°F (46-52°C)
185-190°F (85-88°C)
t85-190°F
(85-88°C)
in thigh:
185-190°F (85-88°0)
*For boneless rolled roasts over 6" (15 cm) thick, add 5 to t0 minutes per pound (450 grams) to times given above.
tThe U.S. Department of Agriculture says, "Rare beef is popular, but you should know that cooking it to only 140°R
(60°C) means some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide.
USDA Rev. June 1985.)
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