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"2a"Roasting Chart « Back

Preheat Roaster Oven for 20 minutes. Suggested times are only a guide. Use a meat thermometer for more accurate roasting. Set meat on Rack in preheated Cookwell.
Type of Food Avg. Weight in Pounds Temp. Setting / Preheat Roast Time Minutes / Lb.
BEEF
Corned Beef
3.50 to 4.0 lb. 350°F/300°F
15 to 20 med-well
Pot Roast, boneless 4 to 6 lb.
350°F/325°F
15 to 22 med-well
Tenderloin
3.5 to 4 lb.
450°F/450°F
8 to 12 rare-med
Sirloin Tip
3 to 5 lb. 350°F/325°F
20 to 25 medium
Standing Rump
4 to 6 lb.
350°F/325°F
15 to 22 rare-med
Standing Rump 2.25 to 3 lb.
425°F/400°F
12 to 15 rare-med
LAMB
Leg, Sirloin
5 to 8 lb.
400°F/350°F
25 to 30 med-well
Shoulder, boneless
3 to 4 lb.
400°F/350°F
25 to 30 med-well
PORK
Chops, center cut
4 to 5 lb.
450°F/325°F
15 to 20 well
Loin Roast, center
3 to 5 lb.
400°F/350°F
15 to 20 well
Shoulder rolled
3 to 4 lb.
375°F/350°F
25 to 30 well
Ribs, lean country
(Precook ribs to tender;
finish in 425°F Roaster Oven or
on outdoor grill.)

8 to 10 lb.
250°F/250°F
15 to 20 med-well
Ham, slice
8 to 12 lb.
350°F/325°F
15 to 20 well
Ham, precooked
5 to 10 lb.
350°F/325°F
15 to 25 heated
VEAL
Veal Shoulder, roast
3 to 5 lb.
350°F/325°F
30 to 35 well
POULTRY
Chicken Pieces 6 to 8
400°F/375°F
8 to 10 well
Chicken Whole
3.5 to 5 lb.
400°F/400°F
13 to 18 well
Cornish Hens (4)
3.5 to 4.5 lb.
450°F/450°F
15 to 20 well
Duck 4 to 5 lb.
450°F/425°F
20 to 25 well
Turkey, whole
10 to 14
400°F/400°F
15 to 20 well
*To obtain additional browning on poultry, mix 4 tbsp. melted margarine with 1 tsp. browning sauce; brush evenly over skin before roasting.
*For crisper skin, baste, then remove liquid during roasting.





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