Cooking (cont’d)

Roasting Guidelines

Tender cuts such as rib and loin cuts are best cooked by dry heat methods, such as roasting.

To roast:

1. Heat oven to desired temperature.

 

 

 

2.

Place

roast

directly from refrigerator fat side up in a shallow,

non-metal

pan.

 

3.

Place

roast

in combination oven.

 

 

 

4.

Remove roast and check internal temperature with a meat thermometer.

 

DO NOT

place roast inside combination

 

oven with thermometer.

 

 

 

5.Roast is done when 5° F below desired degree of finished internal temperature.

6.Transfer roast to carving board and tent loosely with aluminum foil for approximately 15 minutes.

 

 

Recommended

 

 

 

 

 

 

 

 

Approximate

 

 

 

Internal

 

Oven

 

 

Weight

 

Cooking Time

 

Meat Cut

 

Temperature

 

Temperature

 

(lbs.)

 

(minutes)

 

BEEF

 

 

 

 

 

 

 

 

 

 

 

 

 

Boneless Rump Roast

 

Very Rare

130° F

 

 

4 to 6

 

 

25 to 30

 

 

 

 

 

 

 

 

 

 

 

Tip Roast

 

Rare

140° F

 

325° F

 

3

 

12 to 4

 

30 to 40

 

Eye Round Roast

 

Medium Rare

145° F

 

F

 

4 to 6

 

 

20 to

30

 

Tenderloin Roast

 

Medium

160° F

425° F

 

2 to

3

 

35 to 45

 

 

 

 

 

 

 

 

 

4 to 6

 

45 to 60

 

 

 

Well Done

170° F

 

 

 

 

 

 

 

Rib Roast

 

 

325° F

 

4

to 6

 

 

26 to 42

 

 

 

 

 

 

 

 

 

 

 

Very Well Done

180° F

 

 

 

 

 

6 to 8

 

23 to 35

 

Rib Eye Roast

 

 

 

350° F

 

4

to 6

 

 

18 to 24

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PORK

All

pork must be cooked to

 

 

 

 

 

 

 

 

 

 

Loin Roast, bone-in

 

350° F

 

3

to 5

 

 

 

 

 

an

internal temperature of at

 

 

 

 

 

20 minutes

 

Rib Roast, boneless

least 160° F

to reduce the

 

F

 

2 to

4

 

 

 

 

 

 

 

 

 

per lb.

 

Tenderloin

likelihood of Trichinosis and

 

450° F

 

 

 

1

to 1

 

 

 

 

 

 

 

 

 

other food-borne illnesses.

 

 

 

 

2

 

 

 

Ham bone-in, cook-before-eating

 

7 to 8

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

LAMB

 

 

 

 

 

 

 

 

 

 

 

 

 

Shoulder

 

Medium Rare

150° F

 

325° F

 

3

 

12 to 6

 

35 to 40

 

Rib Roast

 

 

375° F

 

1

 

12

to 2 12

 

30 to 35

 

Rib Crown Roast, not stuffed

 

Medium

160° F

 

 

2 to 3

 

 

25 to 30

 

Loin Roast

 

Well Done

170° F

 

325° F

 

1

14 to 3 4

 

45 to 55

 

Leg, Frenched Style or

 

 

 

 

F

 

5 to 7

 

15 to 20

 

Half Shank

 

 

 

 

 

 

 

 

7 to 9

 

20 to 25

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

POULTRY (unstuffed)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Capon

 

 

 

 

to 350° F

 

4 to 8

 

20 to 30 mins./lb.

 

Cornish Hens, whole

To reduce the risk of food-

 

350° F

1

 

 

14

to 1 12

 

50-60 mins. total

 

Duck, whole

 

to 350° F

 

––––

 

18 to 20 mins./lb.

 

borne illnesses, poultry must

 

 

 

 

Goose, whole

be cooked to an internal tem-

 

to 350° F

 

––––

 

20 to 25 mins./lb.

 

 

perature of 180° F.

 

 

 

 

 

 

 

 

 

 

Pheasant, whole

 

350° F

 

2

 

 

30 mins./lb.

 

 

 

 

 

 

 

 

 

Quail, whole

 

 

 

 

to 350° F

 

––––

 

20 mins. total

 

Turkey

 

 

 

 

325° F

 

 

8 to 16

3

 

12 to 5 12 hrs.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork

Producer’s Council, and the American Sheep Industry Council.

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Maytag Combination Oven owner manual Cooking cont’d, Roasting Guidelines, Beef, Pork, Lamb

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