ROASTING
: ; : Time in Min. per Lb.
: MEAT | Se pisurtetng sce ya Prien pen B
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
7 Well Done 50 65
Rolled Ribs 300 Rare 32 53
Medium 38 57
Well Done 48 65
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
Pork
Loin 350 35-40 50-55
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
Chicken
Stuffed 3-4 lbs. 350 | 45-40
Stuffed 4-5 lbs. 350 40-35
Stuffed over 5 Ibs. 325 35/30
Turkey
8-10 Ibs. 325 25-20
10-14 lbs. 325 20-18
14-18 lbs. 300 18-15 |
18-20 lbs. 300 15-13
Goose
10-12 lbs. 325 30-25
Duck
5-6 Ibs. 350 35-30

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