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Roasting Chart
Preheat Roaster Oven for 20 minutes. Suggested times are only a guide. Use a meat therrmometer for more accurate roasting.Set meat on Rack in preheated Cookwell
| Avg. Weight | Temp. Setting | Roast Time | |
Type of Food | in pounds | Preheat/Roast | in Minutes | |
BEEF |
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Ground Beef | 2.5 to 3 lb. | 425°F/425°F | 10 to 12 well | |
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Pot Roast, boneless | 2.5 to 3 lb. | 350°F/325°F | 15 to 18 medium | |
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Round Steak | 2.5 to 3 lb. | 375°F/325°F | 20 to 25 medium | |
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Sirloin Tip | 3 to 4 lb. | 350°F/325°F | 20 to 25 medium | |
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Standing Rump | 3 to 4 lb. | 350°F/325°F | 20 to 25 | |
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Standing Rump | 2.25 to 3 lb. | 425°F/400°F | 12 to 15 | |
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LAMB |
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Leg, Sirloin, half | 3 to 4 lb. | 375°F/350°F | 25 to 30 well | |
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Shoulder, boneless | 3 to 4 lb. | 350°F/325°F | 25 to 30 | |
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PORK |
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Chops, center cut | 2.25 to 3 lb. | 400°F/325°F | 15 to 20 well | |
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Loin Roast, center | 3 to 4 lb. | 350°F/325°F | 25 to 30 well | |
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Shoulder rolled | 3 to 4 lb. | 375°F/350°F | 25 to 30 | well |
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Ribs, lean country | 4 to 5 lb. | 250°F/250°F | 20 to 25 | well |
(Precook ribs to tender; |
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finish in 425°F Roaster |
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Oven or on outdoor grill.) |
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Ham slice | 1 to 1.5 lb. | 350°F/350°F | 20 to 25 well | |
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Ham, precooked | 3 to 5 lb. | 350°F/325°F | 15 to 20 heated | |
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VEAL |
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Veal Shoulder, roast | 2.25 to 3 lb. | 350°F/325°F | 20 to 25 well | |
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POULTRY |
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Chicken Pieces | 3.5 to 4.5 lb. | 400°F/375°F | 15 to 20 well | |
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Chicken Whole | 3.5 to 4.5 lb. | 400°F/400°F | 15 to 20 well | |
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Turkey, breast | 2.5 to 3 lb. | 375°F/325°F | 25 to 30 well | |
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*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.
