HOW TO USE

COMBINATION ROAST COOKING GUIDE

Food

 

Oven Temp.

Time, Min./lb.

 

 

 

 

Beef

Turn over after half of cooking time.

 

 

 

Ribs (2 to 4 lbs.)

 

 

 

Rare

375°F

9 to 13

 

Medium

375°F

11 to 15

 

Well

375°F

13 to 17

 

Boneless Ribs, Top Sirloin

 

 

 

Rare

375°F

9 to 13

 

Medium

375°F

11 to 15

 

Well

375°F

13 to 17

 

Beef Tenderloin

 

 

 

Rare

375°F

16 to 18

 

Medium

375°F

18 to 20

 

Chuck, Rump or Pot Roast (21/2 to 3 lbs.)

300°F

18 to 20

 

(Use cooking bag for best results.)

 

 

Ham

Turn over after half of cooking time.

 

 

 

Canned (3-lb. fully cooked)

300°F

15 to 18

 

Butt (5-lb. fully cooked)

300°F

15 to 18

 

Shank (5-lb. fully cooked)

300°F

15 to 18

Lamb

Turn over after half of cooking time.

 

 

 

Bone-in (2 to 4 lbs.)

 

 

 

Medium

300°F

13 to 18

 

Well

300°F

18 to 23

 

Boneless (2 to 4 lbs.)

 

 

 

Medium

300°F

14 to 19

 

Well

300°F

19 to 24

 

 

 

 

Pork

Turn over after half of cooking time.

 

 

 

Bone-in (2 to 4 lbs.)

300°F

17 to 20

 

Boneless (2 to 4 lbs.)

300°F

19 to 22

 

Pork Chops (3/4 to 1-inch thick)

 

 

 

2 chops

350°F

10 to 13

 

4 chops

305°F

13 to 16

 

6 chops

305°F

16 to 19

Poultry

Turn over after half of cooking time.

 

 

 

Whole Chicken (21/2 to 6 lbs.)

375°F

15 to 17

 

Chicken Pieces (21/2 to 6 lbs.)

375°F

15 to 18

 

Cornish Hens (untied)

 

 

 

Unstuffed

425°F

15 to 18

 

Stuffed

375°F

22 to 25

 

Duckling

375°F

15 to 18

 

Turkey Breast (4 to 6 lbs.)

300°F

11 to 15

Seafood

Fish

 

 

 

1-lb. fillets

350°F

7 to 10

 

Lobster Tails (6 to 8-oz. each)

350°F

10 to 15

 

Shrimp (1 to 2 lbs.)

350°F

9 to 14

 

Scallops (1 to 2 lbs.)

350°F

8 to 13

Note:

The roasting time in the chart above is only a guideline for your reference. You need to adjust time according to the food condition or your preference. Check doneness at the minimum time.

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Kenmore 721.86012, 86013, 86019 manual Combination Roast Cooking Guide

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