Roasting Meats And Poultry
Meats will cook more rapidly in the Roaster Oven than
a conventional oven. Reducing temperature and increasing time will result in a browner, crispier crust. Times indicated below are approximate and should be used as a guideline only.
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| WEIGHT (LBS.) | TEMP. | MIN./LB. | |
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| BEEF ROASTS |
| 4 | – 6 | 325° F | 17 to 21 | |
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| Standing Rib |
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| Sirloin Tip |
| 3 | – 5 | 350° F | 17 to 21 |
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| Tenderloin |
| 3½ – 4 | 450° F | 7 to 10 | |
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| Pot Roast |
| 4 | – 6 | 300° F | 26 to 34 |
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| Corned Beef |
| 3½ – 4 | 300° F | 15 to 17 | |
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| LAMB |
| 5 | – 8 | 350° F | 20 to 22 | |
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| Leg |
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| Shoulder, boneless |
| 3 | – 4 | 350° F | 20 to 22 |
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| PORK |
| 3 | – 5 | 350° F | 21 to 26 | |
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| Loin Roast |
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| Rolled Shoulder |
| 4 | – 6 | 350° F | 30 to 34 |
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| Chops |
| 4 | – 5 | 325° F | 15 to 17 |
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| 8 – 10 | 450° F to brown and… … | 15 to 17 | ||
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| then decrease temp. to 250° F | ||
| SMOKED HAM |
| 10 | – 15 | 325° F | 17 to 21 | |
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| Boneless |
| 8 – 12 | 325° F | 15 to 17 | |
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| Fully cooked |
| 5 – 10 | 325° F | 13 to 24 | |
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| VEAL |
| 4 | – 6 | 325° F | 26 to 30 | |
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| Loin |
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| Shoulder |
| 3 | – 5 | 325° F | 26 to 30 |
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| POULTRY |
| 3½ – 5 | 350° F | 13 to 15 | ||
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| Chicken, whole |
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| Chicken, whole |
| 6 | – 8 | 350° F | 15 to 17 |
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| Chicken, pieces |
| 6 | – 8 | 350° F | 7 to 9 |
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| Turkey, prebasted |
| 10 | – 14 | 375° F | 12 to 15 |
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| Turkey, prebasted |
| 14 | – 22 | 375° F | 13 to 15 |
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| Turkey, fresh |
| 10 | – 14 | 350° F | 15 to 17 |
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Baking*
•Baking pans should always be placed on the ROASTING RACK. Do not place pans on bottom of REMOVABLE ROASTING PAN.
•Metal pans are recommended for use in the roaster as they provide better heat transfer and browning.
FOOD | TEMP. SETTING | BAKING TIME (MIN) |
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MUFFINS | 425° F | 15 to 20 |
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QUICK BREAD | 375° F | 65 to 75 |
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YEAST BREAD | 400° F | 40 to 45 |
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YEAST ROLLS | 400° F | 18 to 20 |
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COOKIES | 350° F | 11 to 13 |
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BROWNIES | 350° F | 25 to 30 |
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CUPCAKES | 350° F | 25 to 30 |
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SHEET CAKE | 350° F | 40 to 45 |
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POUND CAKE | 350° F | 50 to 60 |
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BUNDT CAKE | 350° F | 50 to 60 |
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CHEESECAKE | 325° F | 50 to 60 |
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FRUIT PIE | 425° F | 45 to 50 |
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CUSTARD PIE | 350° F | 50 to 60 |
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PASTRY SHELL | 425° F | 10 to 13 |
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PIZZA 9INCH | 425° F | 20 to 25 |
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BAKED POTATOES | 350° to 400° F | 50 to 60 |
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SWEET POTATOES | 350° to 400° F | 55 to 65 |
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SCALLOPED POTATOES | 350° F | 75 to 90 |
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WINTER SQUASH | 400° F | 45 to 60 |
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BAKED APPLES | 350° F | 35 to 45 |
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* Always preheat roaster prior to baking
www.oster.com | 11 |
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| 5/25/10 8:54:57 AM | |
