MeatsandPoultryRoasting Chart

■Place meat or poultry on the convection roasting rack set on top of the broiler pan.

■Insert a meat thermometer or use the temperature probe provided with the oven.

■For best cooking results, start with meat or poultry at refrigerated temperature and roast on rack position 1 or 2.

■Start in an unheated oven.

■Roast at the oven temperature recommended for the time given or until the thermometer or temperature probe reaches the specified temperature for doneness.

■Cover with foil and let stand for 10 to 20 minutes before carving.

■The temperature will rise during standing time.

■For best cooking results, place poultry into the oven legs first.

FOOD

OVEN

BROWNING

COOKING TIME

MINUTES

INTERNAL

 

TEMPERATURE

 

(in hours and

PER 1 LB

TEMPERATURE

 

 

 

minutes)

(454 g)

 

 

 

 

 

 

 

Beef

 

 

 

 

 

 

 

 

 

 

 

Semi-Boneless Standing Beef Rib

 

 

 

 

 

Roast (4-5 lbs [1.8-2.3 kg])

 

 

 

 

 

Auto Steam Meats

 

 

 

 

 

medium-rare

325°F (160°C)

Medium

1:39-2:08

24-26

130°F (54°C)

medium

325°F (160°C)

Medium

1:50-2:22

27-28

145°F (63°C)

Beef Rib Eye Roast, boneless

 

 

 

 

 

(4-4½ lbs [1.8-2 kg])

 

 

 

 

 

Auto Steam Meats

 

 

 

 

 

medium-rare

325°F (160°C)

Medium

1:43-1:56

23-26

130°F (54°C)

medium

325°F (160°C)

Medium

1:56-2:10

26-29

145°F (63°C)

Beef Sirloin Roast, boneless

 

 

 

 

 

(4-5 lbs [1.8-2.3 kg])

 

 

 

 

 

Auto Steam Meats

 

 

 

 

 

medium-rare

325°F (160°C)

High

1:22-1:42

19-21

130°F (54°C)

medium

325°F (160°C)

High

1:35-1:56

22-24

145°F (63°C)

 

 

 

 

 

 

Pork

 

 

 

 

 

 

 

 

 

 

 

Pork Top Loin Roast, single loin

 

 

 

 

 

(boneless 2-2½ lbs [1-1.1 kg])

 

 

 

 

 

Auto Steam Meats

325°F (160°C)

High

0:44-0:57

22-25

145°F (63°C)

Pork Top Loin Roast, double loin, tied

 

 

 

 

 

(boneless 3-4 lbs [1.4-1.8 kg])

 

 

 

 

 

Auto Steam Meats

325°F (160°C)

High

1:27-1:42

22-29

145°F (63°C))

Pork Loin Center Rib Roast

 

 

 

 

 

(3-4 lbs [1.4-1.8 kg])

 

 

 

 

 

Auto Steam Meats

325°F (160°C)

Medium

1:13-1:40

24-25

145°F (63°C)

Pork Tenderloin (1 lb [454 g])

 

 

 

 

 

Auto Steam Meats

425°F (220°C)

High

0:28-0:29

28-29

145°F (63°C)

Ham, fully cooked shank

 

 

 

 

 

(9½-10 lbs [4.3-4.5 kg])

 

 

 

 

 

Auto Steam Meats

300°F (150°C)

Low

2:20-2:29

14-15

130°F (54°C)

 

 

 

 

 

 

Lamb

 

 

 

 

 

 

 

 

 

 

 

Leg of Lamb (6-7 lbs [2.7-3.1 kg])

 

 

 

 

 

Auto Steam Meats

325°F (165°C)

Medium

1:40-1:46

15-18

130°F (54°C)

Lamb Loin Roast (1¹⁄₂-1³⁄₄lbs

 

 

 

 

 

[0.7-0.8 kg])

 

 

 

 

 

Auto Steam Meats

400°F (200°C)

Medium

0:31-0:43

19-24

130°F (54°C)

28

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Image 28
KitchenAid KEBU107, KEBU208, 8304531A manual MeatsandPoultryRoasting Chart, PER 1 LB Temperature
Page 27 Page 29

KEBU208, 8304531A, KEBU107 specifications

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