Amana ACS7270A, ACS7280A owner manual Roasting Guidelines, Beef, Pork, Lamb, 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. When using convection to roast, meat may roast more quickly. 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

Temperature

Weight

(pounds)

Approximate Cooking Time (minutes)

BEEF

Boneless Rump Roast			325°F	4 to 6	25 to 30
	Very Rare	130°F
Tip Roast			325°F	3 ½ to 4	30 to 40
	Rare	140°F
Eye Round Roast			325°F	4 to 6	20 to 30
	Medium Rare	145°F
Tenderloin Roast			425°F	2 to 3	35 to 45
	Medium	160°F
				4 to 6	45 to 60
	Well Done	170°F
Rib Roast			325°F	4 to 6	26 to 42
	Very Well Done	180°F		6 to 8	23 to 35
Rib Eye Roast			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

Rib Roast

Rib Crown Roast, not stuffed

Loin Roast

Leg, Frenched Style or Half Shank

Medium-Rare	150°F
Medium	160°F
Well Done	170°F

325°F	3 ½ to 6		35 to 40
375°F	1 ½ – 2 ½		30 to 35
375°F	2 to 3		25 to 30
325°F	1 ¼ to 1	¾	45 to 55
325°F	5 to 7		15 to 20
	7 to 9		20 to 25

POULTRY (unstuffed)

Capon

Cornish Hens, whole

Duck, whole

Goose, whole

Pheasant, whole

Quail, whole

Turkey

To reduce the risk of food-borne illnesses, poultry must be cooked to an internal temperature of 180°F.

325 to 350°F	4 to 8	20 to 30 min/lb.
325 to 350°F	1 ¼ to 1 ½	50 to 60 total
325 to 350°F		18-20 min/lb.
325 to 350°F		20 to 25 min/lb.
325 to 350°F	2	30 min/lb.
325 to 350°F	—	20 minutes total
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.

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