ROASTING ,
Time in Min. per Lb. -"
MEAT oe I
Beef
Standing Rib 6-8 Lbs. 300 Rare 18-20 43
Medium 22/25 47 ,
Well Done 27-30 55
Less than 6 pounds 300 #@Rare 33 55
Medium 45 60 1
Well Done 50 65 a
Rolled Ribs 300 Rare 32 53 '
Medium 38 57
Well Done 48 65 sie
Rump (high quality) ,
Standing 300 25-30 50
Rolled 300 30-35 55
Lamb |
Leg 300 30-35 40/45 :
Rolled Shoulder 300 40-45 40-45
Shoulder (bone in) 300 30-35 40-45 ,
Veal ; |]
Leg | 300 25-30 40-45
Shoulder 300 25 40-45 =
Boned and Rolled 300 40-45 40-45 | ee
Pork )
Loin 350 35-40 50-55 4
Fresh Ham 350 30-35 50-60
Smoked Pork =
Ham (New style) 300 15
Ham (New style) Half 300 18-20 _—
Ham Butts 300 35/40
POULTRY bE
Chicken :
Stuffed 3-4 Ibs. 350 45-40
Stuffed 4-5 lbs. 350 40-35 ;
Stuffed over 5 lbs. 325 35/30 |
Turkey
8-10 lbs. 325 25-20
10-14 Ibs. 325 20-18 he
14-18 lbs. 300 18-15 _—
18-20 Ibs. 300 15-13
Goose
10-12 lbs. 325 30-25
Duck
5-6 lbs. 350