25
- 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 25 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
stanDarD oVen meat roasting chart