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Roasting Recommendations

November 11, 1998

* Roast unstuffed whole chicken at 450 degrees (or 500 degrees with a good hood vent) until the meat's internal temperature reaches 160 to 165 degrees.

* Roast stuffed chicken at 350 until the center of the stuffing reaches 160 to 165 degrees to allow the heat to penetrate the center before the outside burns.

* A prime rib or a beef sirloin can be started at 450 degrees to brown the outside, then reduced to 325 degrees until the meat's internal temperature reaches 120 to 130 degrees. The method produces a roast that is rare to medium-rare in the center, with a good range for guests with different tastes. Alternatively, roast the same meat at 350 degrees the entire time to 120 to 130 degrees for more even cooking.

* Roast a leg of lamb at 400 degrees to an internal temperature of about 130 to 140.

* Roast a rack of lamb at 400 degrees to an internal temperature of 120 to 130 degrees.

* A pork roast cooks well at 350 degrees to an internal temperature of 160 to 165 degrees.

Internal temperatures indicate when meat should be removed from the oven, not the true final temperature at serving. Meat continues to cook as it rests during the first few minutes after it comes out of the oven.

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