5
18-Qt. Roaster Oven
ROAST CHART
Preheat Roaster Oven to roasting temperature before adding meat. Minutes per pound are ONLY AGUIDE. Set meat on Rack in Preheated Cookwell.
Avg. Weight Temp. Setting Approximate
Meat In Pounds Preheat/Roast Minutes Per Pound
BEEF Corned Beef 3-1/2 to 4 350/300°F 15 to 20 medium-well
Pot Roast, boneless 4 to 6 350/300°F 15 to 22 medium-well
Sirloin Tip 3 to 5 350/350°F 20 to 25 rare-medium
Standing Rump 4 to 6 350/325°F 20 to 25 rare-medium
Tenderloin 3-1/2 to 4 450/450°F 8 to 12 rare-medium
LAMB Leg, Sirloin 5 to 8 400/350°F 25 to 30 medium-well
Shoulder, boneless 3 to 4 400/350°F 25 to 30 medium-well
PORK Chops, center cut 1 inch 4 to 5 450/325°F 15 to 20 well
Loin Roast, center 3 to 5 400/350°F 25 to 30 well
Shoulder rolled 4 to 6 400/350°F 35 to 40 well
Ribs, lean country 8 to 10 250/250°F 15 to 20 medium-well
Precook to tender; finish in 450°F. Roaster Oven or on outdoor grill.
SMOKED PORK Ham, bone in, shankless 10 to 15 350/350°F 20 to 25 well
Ham, boneless 8 to 12 350/325°F 15 to 20 well
Ham, precooked 5 to 10 350/325°F 13 to 28 heated
VEAL Loin 4 to 6 350/325°F 30 to 35 well
Shoulder, bone 3 to 5 350/325°F 30 to 35 well
POULTRY Chicken, pieces 6 to 8 400/375°F 8 to 10 well
Chicken, whole 3-1/2 to 5 400/375°F 13 to 18 well
Cornish Hens (4) 3-1/2 to 4-1/2 450/450°F 15 to 20 well
Duck 4 to 5 450/425°F 20 to 25 well
Turkey, prebasted 10 to 14 400/350/400°F 12 to 17 well
Turkey, prebasted 14 to 20 400/350/400°F 13 to 18 well
Turkey, whole fresh 10 to 14 400/350/400°F 15 to 20 well
*To obtain additional browning on poultry, mix 1/4 Cup melted margarine with 1 Tsp. browning sauce; brush evenly over skin before roasting.
*For crisper skin, baste, then remove liquid during roasting. *Roast turkeys at 400°F. for first and last hour; roast at 350°F. for remaining time.
62727 MWquantanium 18qt #63760 10/25/01 2:25 PM Page 5 Sally Mercury:65946 Metalware books:63760: