Amana ARR6420 owner manual Roasting Guidelines, Poultry unstuffed

Cooking (cont'd)

Roasting Guidelines

Tender cuts such as rib and loin cuts are best cooked by dry heat methods, such as roasting. To roast:

1.Heat oven to desired temperature.

2.Place roast directly from refrigerator fat side up in a shallow roasting pan.

3.Insert ovenproof meat thermometer so tip is centered in thickest part of

roast. Make sure thermometer does not rest in fat or on bone.

4.Remove roast 5°F below desired degree of finished internal temperature.

5.Transfer roast to carving board and tent loosely with aluminum foil for approximately 15 minutes.

Meat Cut	Recommended Internal Temperature	Oven	Weight
		Temperature	(pounds)

Approximate Cooking Time (minutes)

BEEF

Boneless Rump Roast

Tip Roast

Eye Round Roast

Tenderloin Roast

Rib Roast

Rib Eye Roast

Very Rare	130°F
Rare	140°F
Medium Rare	145°F
Medium	160°F
Well Done	170°F
Very Well Done	180°F

325°F	4 to 6	25 to 30
325°F	3 ½ to 4	30 to 40
325°F	4 to 6	20 to 30
425°F	2 to 3	35 to 45
	4 to 6	45 to 60
325°F	4 to 6	26 to 42
	6 to 8	23 to 35
350°F	4 to 6	18 to 24

PORK

Loin Roast, bone-in

Rib Roast, boneless

Tenderloin

Ham bone-in, cook-before-eating

All pork must be cooked to an internal temperature of at least 160°F to reduce the likelihood of Trichinosis and other food-borne illnesses.

350°F	3 to 5
350°F	2 to 4
450°F	½ to 1
325°F	7 to 8

20minutes per pound

LAMB

Shoulder			325°F	3 ½	to 6	35 to 40
Rib Roast	Medium-Rare	150°F	375°F	1 ½	– 2 ½	30 to 35
Rib Crown Roast, not stuffed	Medium	160°F	375°F	2 to 3		25 to 30
	Well Done	170°F
Loin Roast			325°F	1 ¼ to 1 ¾		45 to 55
Leg, Frenched Style or Half Shank			325°F	5 to 7		15 to 20
				7 to 9		20 to 25
POULTRY (unstuffed)
Capon			325 to 350°F	4 to 8		20 to 30 min/lb.
Cornish Hens, whole			325 to 350°F	1 ¼ to 1 ½		50 to 60 total
Duck, whole	To reduce the risk of food-borne illnesses,		325 to 350°F		⎯	18-20 min/lb.
Goose, whole	poultry must be cooked to an internal		325 to 350°F		⎯	20 to 25 min/lb.
	temperature of 180°F.
Pheasant, whole			325 to 350°F		2	30 min/lb.
Quail, whole			325 to 350°F		—	20 minutes total
Turkey			325°F	8 to 16		3 ½ to 5 ½ hours

All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer’s

Council, and the American Sheep Industry Council. 18