Elmira Stove Works 1955 Standard Oven Meat Roasting Chart, Rack Placement for Specific Foods

For Proper Cooking,

Follow These Guidelines:

•When using one rack, place the rack so the top of the food will be centered in the oven.

•When using two racks, place racks in positions 3 and 1 (the closest to the oven bottom).

•Use only one cookie sheet in the oven at a time when using the regular Bake setting.

Rack Placement for Specific Foods:

(For rack positions, see “Rack Positions” on page 19.)

	RACK
FOOD	POSITION
Frozen Pies	1 or 2
Angel and bundt cakes,	2
most quick breads, yeast breads,
casseroles, meats
Cookies, biscuits,	2 or 3
muffins, cakes,
non frozen pies

Using Aluminum Foil in the Oven

Do not use aluminum foil for convection cooking. Aluminum foil may block airflow.

Do not cover the broiler grid with foil. Poor drainage of grease may result in a fire.

When using aluminum foil for non-convection cooking to catch spillovers from pies or casseroles, follow these instructions.

•Place the foil on the oven rack below the rack with the food. Turn foil edges up and make sure foil is about 1 inch (2.5 cm) larger all around than the dish holding the food.

•Do not cover the entire rack with aluminum foil. It will reduce air circulation and cause poor cooking results.

The self-cleaning cycle operates with the easy-to-use clock control. See page 14.

STANDARD OVEN MEAT ROASTING CHART

- Roast at oven temperature of 325°F.*

*For chicken, set the oven temperature to 350°F. Preheating is not needed.

- Place roasting pan on rack position 1 or 2. See page 19 for rack positions.

		APPROXIMATE	MEAT
	APPROXIMATE	MINUTES	THERMOMETER
MEAT	WEIGHT	PER POUND	TEMPERATURE
Beef
rolled rib	3-5 lbs
• rare		25-29	140°F
• medium		35-37	160°F
• well-done		45-47	170°F
standing rib	6-7 lbs
• rare		23-25	140°F
• medium		30-32	160°F
• well-done		35-40	170°F
rump roast	4-6 lbs
• medium		25-30	160°F
• well-done		35-37	170°F
Lamb
leg	6-7 lbs
• rare		18-29	140°F
• medium		21-24	150-155°F
• well-done		30-32	180°F
Pork
loin	3-4 lbs	45-48	170°F
	5-6 lbs	40-44	185°F
shoulder	4-5 lbs	40-44	185°F
ham, fully cooked	3-5 lbs	17-18	130°F
	8-10 lbs	13-14	130°F
Poultry
chicken*	3-4 lbs	28-30	185°F
turkey, unstuffed	10-16 lbs	14-19	170-180°F
	18-25 lbs	11-15	170-180°F
Veal
loin	3-4 lbs	35-38	170°F
shoulder	5-6 lbs	43-45	170°F

20 21