| COOKING |
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COMBINATION ROAST COOKING GUIDE |
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FOOD |
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| OVEN TEMP. | TIME, MIN./LB. |
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Beef | Turn over after half of cooking time. |
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| Ribs (2 to 4 lbs.) |
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| Rare |
| 375°F | 9 to 13 |
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| Medium |
| 375°F | 11 to 15 |
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| Well |
| 375°F | 13 to 17 |
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| Boneless Ribs, Top Sirloin |
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| Rare |
| 375°F | 9 to 13 |
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| Medium |
| 375°F | 11 to 15 |
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| Well |
| 375°F | 13 to 17 |
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| Beef Tenderloin |
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| Rare |
| 375°F | 16 to 18 |
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| Medium |
| 375°F | 18 to 20 |
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| Chuck, Rump or Pot Roast (21/2 to 3 lbs.) |
| 300°F | 18 to 20 |
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| (Use cooking bag for best results.) |
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Ham | Turn over after half of cooking time. |
| 300°F | 15 to 18 |
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| Butt |
| 300°F | 15 to 18 |
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| Shank |
| 300°F | 15 to 18 |
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Lamb | Turn over after half of cooking time. |
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| Medium |
| 300°F | 13 to 18 |
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| Well |
| 300°F | 18 to 23 |
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| Boneless (2 to 4 lbs.) |
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| Medium |
| 300°F | 14 to 19 |
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| Well |
| 300°F | 19 to 24 |
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Pork | Turn over after half of cooking time. |
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| 300°F | 17 to 20 |
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| Boneless (2 to 4 lbs.) |
| 300°F | 19 to 22 |
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| Pork Chops (3/4 to |
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| 2 chops |
| 350°F | 10 to 13 |
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| 4 chops |
| 305°F | 13 to 16 |
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| 6 chops |
| 305°F | 16 to 19 |
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Poultry | Turn over after half of cooking time. |
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| Whole Chicken (21/2 to 6 lbs.) |
| 375°F | 15 to 17 |
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| Chicken Pieces (21/2 to 6 lbs.) |
| 375°F | 15 to 18 |
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| Cornish Hens (untied) |
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| Unstuffed |
| 425°F | 15 to 18 |
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| Stuffed |
| 375°F | 22 to 25 |
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| Duckling |
| 375°F | 15 to 18 |
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| Turkey Breast (4 to 6 lbs.) |
| 300°F | 11 to 15 |
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Seafood | Fish |
| 350°F | 7 to 10 |
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| Lobster Tails (6 to |
| 350°F | 10 to 15 |
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| Shrimp (1 to 2 lbs.) |
| 350°F | 9 to 14 |
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| Scallops (1 to 2 lbs.) |
| 350°F | 8 to 13 |
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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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