Publicidad
Idiomas disponibles
Idiomas disponibles
F_oa__in_
(continued)
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 successfully
without
thawing.
Follow
the directions
given
on the
package
label.
Roasting Guide
Oven
Internal
Temperature
Temperature
Type
..........
.
=.............
: ........................
Meat
3 to 5 Ibs.
(1.4 to 2.3 kg)
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*
325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)
350°F (177°C)
......
Approximate Roasting Time
Doneness
in Minutes per Pound
6 to 8 Ibs.
(2.7 to
Rare:
24-35
18-25
Medium:
35-39
25-31
Well Done:
39-45
31-33
Rare:
21-25
20-23
Medium:
25-30
24-28
Well Done:
30-35
28-33
Well Done:
35-45
30-40
Well Done:
35-45
30-40
To Warm:
Well Done:
Well Done:
Ham, precooked
Poultry
Chicken or Duck
E Chicken pieces
3.6 kg)
18-23 minutes per pound
(450 grams) any weight
3 to 5 Ibs.
(1.4 to 2.3 kg)
35-40
35-40
Over 5 Ibs.
(2.3 kg)
30-35
10 to 15 Ibs.
(4.5 to 6.8 kg)
t 6-22
Over 15 Ibs.
(6.8 kg)
12-19
140-I60°F
(60-66°C)t
150-I60°F
(66-71 °C)
170-185°F (77-85°C)
140-150°F
(60-66°C)t
150-160°F (66"7! °C)
170-185°F
(77-85°C)
170-180°F
(77-782°C)
170-180°F (77-82°C)
1t5-125°F
(46-52°C)
185-190°F
(85-88°C)
185-190°F
(85-88°C)
In thigh:
Turkey
325°F (163°C)
Welt Done:
185-190°F (85-880C)
*For boneless
rolled roasts over 6" (15 cm) thick, add 5 to 10 minutes per pound (450 grams) to times given above:
=:::i :: :.::::
l'The U.S. 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 Rev. June 1985.)
:
: .........
• •
• •• i¸• i !•:: !••: ::•_•:: •:_•:• _•;!
• _ • _ _ ......... ,_ _,, , :,:_,_ =,:,::_:_:_
:_::_:__ _
• ' i • : •i ::•_/•//i ii•_i/_i ••
16
Publicidad
