Using and Caring for Your Oven

Roasting chart

Press BAKE.

Roast at oven temperature of 325°F (163°C).* Preheating is not needed.

Place roasting pan on rack position 1 or 2.

Refer to “Cooking tips” section.

 

 

APPROXIMATE

APPROXIMATE

MEAT

 

 

MINUTES

THERMOMETER

MEAT

WEIGHT

PER POUND

TEMPERATURE

 

 

 

 

Beef

3-5 lbs (1.4-2.3 kg)

 

 

rolled rib

 

 

rare

 

25-29

140°F (60°C)

medium

 

35-37

160°F (71°C)

well-done

6-7 lbs (2.7-3.2 kg)

45-47

170°F (77°C)

standing rib

 

 

rare

 

23-25

140°F (60°C)

medium

 

30-32

160°F (71°C)

well-done

4-6 lbs (1.8-2.7 kg)

35-40

170°F (77°C)

rump roast

 

 

medium

 

25-30

160°F (71°C)

well-done

 

35-37

170°F (77°C)

Lamb

6-7 lbs (2.7-3.2 kg)

 

 

leg

 

 

rare

 

18-20

140°F (60°C)

medium

 

21-24

150-155°F (66-68°C)

well-done

 

30-32

180°F (82°C)

 

 

 

 

Pork

3-4 lbs (1.4-1.8 kg)

 

 

loin

45-48

170°F (77°C)

5-6 lbs (2.3-2.7 kg)

 

 

28-30

170°F (77°C)

shoulder

4-5 lbs (1.8-2.3 kg)

40-44

185°F (85°C)

ham,

3-5 lbs (1.4-2.3 kg)

17-18

130°F (54°C)

fully cooked

8-10 lbs (3.6-4.5 kg)

13-14

130°F (54°C)

 

 

 

 

Poultry

3-4 lbs (1.4-1.8 kg)

 

 

chicken*

28-30

185°F** (85°C)

turkey,

10-16 lbs (4.5-7.3 kg)

14-19

170-180°F (77-82°C)

unstuffed

18-25 lbs (8.2-11.3 kg)

11-15

170-180°F (77-82°C)

 

 

 

 

Veal

3-4 lbs (1.4-1.8 kg)

 

 

loin

35-38

170°F (77°C)

shoulder

5-6 lbs (2.3-2.7 kg)

43-45

170°F (77°C)

 

 

 

 

 

** For chicken, set the oven temperature to 350°F.

** The muscles may not be large enough to use a thermometer.

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KitchenAid YKGST300, YKGRT500 warranty Roasting chart, Press Bake

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