Dacor Range Cooking Vegetables, Roasting Chart, Roasted Item, Size, Recommended, Mode, Temp, Appx

Roasting Chart

ROASTED ITEM	SIZE	RECOMMENDED	MODE	TEMP	APPX	MINI SAFE
		PAN			TIME	TEMP*
STANDING RIB ROAST	7-8 lbs	roasting pan with	Pure Conv	325˚	1 1/2-2	145
		v-shaped rack			hrs
STANDING RIB ROAST	10-15 lbs.	roasting pan with	Pure Conv	325˚	2 1/2-	145
		v-shaped rack			3 hrs
VEAL LOIN, BONED AND ROLLED	3-5 lbs.	roasting pan with	Conv Roast	350˚	35-50	155
		v-shaped rack			min
VEAL SHOULDER	3-6 lbs.	roasting pan with	Conv Roast	350˚	2 1/2-	145
		v-shaped rack			3 hrs
WHOLE BEEF FILLET	3-5 lbs.	roasting pan with	Pure Conv	375˚	35-45	145
		v-shaped rack			min
		PORK
HAM, COOKED	7-10 lbs.	deep, covered pan	Conv Roast	350˚	4 hrs	160
HAM, COOKED	5-8 lbs.	deep, covered pan	Conv Roast	350˚	5 hrs	160
HAM, FRESH, SHANK-END	10-20 lbs.	deep, covered pan	Conv Roast	325˚	3 hrs	160
PORK CHOPS	1/4 lb each	flat roasting pan	Pure Conv	350˚	15-20	155
					min
PORK TENDERLOINS	1/2-1 lb each	flat roasting pan	Pure Conv	375˚	30-35	155
					min
RACK OF PORK	3-5 lbs.	roasting pan with	Conv Roast	375˚	1hr-1hr	155
		v-shaped rack			15 min
ROLLED PORK LOIN	2-5 lbs.	roasting pan with	Pure Conv	375˚	1hr-1hr	155
		v-shaped rack			15 min
		FRESH FISH
COD FILLET	4 fillets	flat roasting pan	Conv Roast	375˚	10-15	160
					min
RED SNAPPER	4 fillets	flat roasting pan	Conv Roast	400˚	5-10	160
					min
SALMON	4 fillets	flat roasting pan	Conv Roast	375˚	8-10	160
	or steaks				min
SCALLOPS	about	rimmed cookie sheet	Conv Roast	400˚	7-10	160
	10 large				min
SEA BASS	4 fillets	flat roasting pan	Conv Roast	400˚	8-10	160
					min
SHRIMP	about	rimmed cookie sheet	Conv Roast	400˚	3-4	160
	10 large				min
STRIPED BASS	4 fillets	flat roasting pan	Conv Roast	375˚	8-10	160
					min
SWORDFISH	4 fillets	roasting pan with	Conv Roast	375˚	8-10	160
		v-shaped rack			min
		VEGETABLES
ARTICHOKES	2	rimmed cookie sheet	Conv Roast	400˚	25 min	N/A
ASPARAGUS	1 lb.	rimmed cookie sheet	Conv Roast	400˚	10 min	N/A
BEETS	4	rimmed cookie sheet	Conv Roast	400˚	15-20	N/A
					min
		*MINIMUM SAFE INTERNAL TEMPERATURE

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