Meat
Roasting Guide
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|
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4 |
1 |
140° (60°)
(rare) |
4 |
2 |
160° (71°)
(medium) |
4 |
2 |
170° (77°)
(well done) |
|
|
|
4 |
2 |
140° (60°)
(rare) |
4 |
2 |
160° (71°)
(medium) |
4 |
3 |
170° (77°)
(well done) |
6 |
3 |
140° (60°)
(rare) |
6 |
3 |
160° (71°)
(medium) |
6 |
4 |
170° (77°)
(well done) |
|
|
|
5 |
2 |
140° (60°)
(rare) |
5 |
3 |
160° (71°)
(medium) |
5 |
3 |
170° (77°)
(well done) |
|
|
|
3 |
1 |
140° (60°) (rare) |
3 |
2 |
160° (71°) (medium) |
3 |
2 |
170° (77°) (well
done) |
|
|
|
6 |
3 |
175° (79°) (medium) |
6 |
3 |
180° (82°) (well
done) |
8 |
4 |
175° (79°) (medium) |
8 |
4 |
180° (82°) (well
done) |
|
* In 350°F oven.
** (10 inch ribs) If using shorter cut (8 inch) ribs, allow 30 minutes
longer.
*** Roast only if high quality; otherwise, braise.
Poultry
|
|
|
6 to 8 lbs. |
325° (163°) |
2 to 3 hrs. |
8 to 12 lbs. |
325° (163°) |
3 to 3 hrs. |
12 to 16 lbs. |
325° (163°) |
3 to 4 hrs. |
16 to 20 lbs. |
325° (163°) |
4 to 4 hrs. |
20 to 24 lbs. |
300° (149°) |
5 to 6 hrs. |
|
|
|
2 to 2 lbs. |
400° (204°) |
1 to 1 hrs. |
2 to 4 lbs. |
400° (204°) |
1 to 2 hrs. |
4 to 8 lbs. |
325° (163°) |
3 to 5 hrs. |
|
|
|
3 to 5 lbs. |
325° (163°) |
2 to 3 hrs. |
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Roasting Tips
- Let a roast (not poultry) sit outside the refrigerator until
it has reached room temperature (1/2 - 1 hour) then put in the
oven. This will ensure more even cooking.
- Roasting meats like beef, pork or lamb with the fat side-up
provides continuous basting, as the fat dissolves down the sides
while it melts.
- When using a meat thermometer, insert the clean tip into the
centre of the thickest part of the flesh, not touching any fat
or bone.
- Continuous roasting at a low temperature results in a juicy
roast, but you can brown the roast, by preheating the oven to
450° F then adjust to 325° F when you put the roast in.
- Remove the roast from the oven when its internal temperature
is 10-15° F below the desired final resting temperature (see chart)
and let it stand for 15-30 minutes before slicing. The internal
temperature of the meat will continue to rise, even after the
meat is taken out of the oven because the heat from its exterior
still conducting heat towards the centre of the roast. This is
known as carry-over cooking.
- Boneless roasts cook more slowly than roasts with the bone-in
of the same weight (because bone conducts heat faster than flesh).
- Small chickens are roasted at 400° F so that they brown well
in the short cooking time. They may also be done at 325° F but
will take longer and will not be as brown.
- Increase cooking time 15 to 20 minutes for stuffed chicken and
duck.
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