MW 6qt #63847 10/25/01 2:30 PM Page 7 Sally Mercury:65946 Metalware books:63847:
BEEF
Meat | Average Weight | Temp Setting | Approx. Minutes |
| in Pounds | Preheat/Roast | per Pound |
Ground Beef | 2.25 lb. to 3 lb. | 425°F/425°F | 10 to 12 well |
Pot Roast, boneless | 2.5 lb. to 3 lb. | 350°F/325°F | 15 to 18 medium |
Round Steak | 2.5 lb. to 3 lb. | 375°F/325°F | 20 to 25 medium |
Sirloin Tip | 3 lb. to 4 lb. | 350°F/325°F | 20 to 25 medium |
Standing Rump | 3 lb. to 4 lb. | 350°F/325°F | 20 to 25 |
Standing Rump | 2.25 lb. to 3 lb. | 425°F/400°F | 12 to 15 |
LAMB
Leg, Sirloin, half | 3 lb. to 4 lb. | 375°F/350°F | 25 to 30 well |
Shoulder, rolled | 3 lb. to 4 lb. | 350°F/325°F | 25 to 30 |
PORK
Chops, center cut 1 in. | 2.25 lb. to 3 lb. | 400°F/325°F | 15 to 20 well | |
Loin Roast, center | 3 lb. to 4 lb. | 350°F/325°F | 25 to 30 well | |
Shoulder rolled | 3 lb. to 4 lb. | 375°F/350°F | 25 to 30 | well |
Ribs, lean country | 4 lb. to 5 lb. | 250°F/250°F | 20 to 25 | well |
(Precook ribs to tender; finish in 425°F Roaster Oven or on outdoor grill.)
SMOKED PORK
Ham slice | 1 lb. to 1.5 lb. | 350°F/350°F | 20 to 25 well |
Ham, precooked, |
|
|
|
boneless | 3 lb. to 5 lb. | 350°F/325°F | 15 to 20 heated |
VEAL
Shoulder, blade roast | 2.25 lb. to 3 lb. | 350°F/325°F | 20 to 25 well |
POULTRY
Meat | Average Weight | Temp Setting | Approx. Minutes |
| in Pounds | Preheat/Roast | per Pound |
Chicken Pieces | 3.5 lb. to 4.5 lb. | 400°F/375°F | 15 to 20 well |
Chicken Whole | 3.5 lb. to 4.5 lb. | 400°F/400°F | 15 to 20 well |
Turkey, boneless |
|
|
|
breast | 2.5 lb. to 3 lb. | 375°F/325°F | 25 to 30 well |
*To obtain additional browning on poultry, mix 4 tbsp. melted margarine with 1 tsp. browning sauce; brush evenly over skin before roasting.
*For crisper skin, baste, then remove liquid during roasting.
Steam/Poach Chart
Place Rack in 6 Quart Roaster Oven, add hot water to the amount given in chart, cover, preheat to 400°F. Steam all vegetables at 400°F.
Steaming will bring out the fresh flavor, color and texture of each vegetable. Times may vary due to freshness, size differences, and desired degree of doneness. The suggested times will give you
Vegetable | Steam Time | Water Amount |
Artichoke Trimmed | 20 to 25 minutes | 1.5 cups |
Asparagus Trimmed | 8 to 12 minutes | 1.5 cups |
Green Beans Whole, |
|
|
snapped | 10 to 15 minutes | 1.5 cups |
Beets Whole 2 in. to 3 in. | 20 to 25 minutes | 2 cups |
5 |
| 6 Qt. Roaster Oven |
