R O A S T C H A R T
Preheat Roaster Oven to roasting temperature before adding meat. Minutes per pound are ONLY A GUIDE. Set meat on Rack in Preheated Cookwell.
BEEF
LAMB
PORK
| Avg. Weight | Temp. Setting | Approximate |
Meat | In Pounds | Preheat/Roast | Minutes Per Pound |
Corned Beef |
| 350/300°F | 15 to 20 |
Pot Roast, boneless | 4 to 6 | 350/300°F | 15 to 22 |
Sirloin Tip | 3 to 5 | 350/350°F | 20 to 25 |
Standing Rump | 4 to 6 | 350/325°F | 20 to 25 |
Tenderloin |
| 450/450°F | 8 to 12 |
Leg, Sirloin | 5 to 8 | 400/350°F | 25 to 30 |
Shoulder, boneless | 3 to 4 | 400/350°F | 25 to 30 |
Chops, center cut 1 inch | 4 to 5 | 450/325°F | 15 to 20 well |
Loin Roast, center | 3 to 5 | 400/350°F | 25 to 30 well |
Shoulder rolled | 4 to 6 | 400/350°F | 35 to 40 well |
Ribs, lean country | 8 to 10 | 250/250°F | 15 to 20 |
Precook to tender; finish in 450°F. Roaster Oven or on outdoor grill.
SMOKED PORK | Ham, bone in, shankless | 10 to 15 | 350/350°F | 20 to 25 well |
| Ham, boneless | 8 to 12 | 350/325°F | 15 to 20 well |
| Ham, precooked | 5 to 10 | 350/325°F | 13 to 28 heated |
VEAL | Loin | 4 to 6 | 350/325°F | 30 to 35 well |
| Shoulder, bone | 3 to 5 | 350/325°F | 30 to 35 well |
POULTRY | Chicken, pieces | 6 to 8 | 400/375°F | 8 to 10 well |
| Chicken, whole | 400/375°F | 13 to 18 well | |
| Cornish Hens (4) | 450/450°F | 15 to 20 well | |
| Duck | 4 to 5 | 450/425°F | 20 to 25 well |
| Turkey, prebasted | 10 to 14 | 400/350/400°F | 12 to 17 well |
| Turkey, prebasted | 14 to 20 | 400/350/400°F | 13 to 18 well |
| Turkey, whole fresh | 10 to 14 | 400/350/400°F | 15 to 20 well |
*To obtain additional browning on poultry, mix 1/4 Cup melted margarine with 1 Tsp. browning sauce; brush evenly over skin before roasting. *For crisper skin, baste, then remove liquid during roasting. *Roast turkeys at 400°F. for first and last hour; roast at 350°F. for remaining time.
| 5 |