Amana ACM1580A Cooking cont’d, 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. To roast:

1.Heat oven to desired temperature.

2.Place roast directly from refrigerator fat side up in a shallow, non-metalpan.

3.Place roast in combination oven.

4.Remove roast and check internal temperature with a meat thermometer. DO NOT place roast inside combination oven with thermometer.

5.Roast is done when 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)

BEEF

Approximate Cooking Time (minutes)

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	All pork must be cooked to an internal	350°F	3 to 5
Rib Roast, boneless		350°F	2 to 4
	temperature of at least 160°F to reduce
Tenderloin	the likelihood of Trichinosis and other	450°F	½ to 1
	food-borne illnesses.
Ham bone-in, cook-before-eating		325°F	7 to 8

LAMB

20minutes per pound

Shoulder

Rib Roast

Rib Crown Roast, not stuffed

Loin Roast

Leg, Frenched Style or Half Shank

		325°F	3 ½ to 6		35 to 40
Medium-Rare	150°F	375°F	1 ½ – 2 ½		30 to 35
Medium	160°F	375°F	2 to 3		25 to 30
Well Done	170°F
		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		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.

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