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| OVEN | FIRST STAGE |
| SECOND | STAGE | |
FOOD |
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| |||
TEMP | TIME | TIME or | FFiFE | ||||
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Veal |
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| |
Shoulder or | 325°F | min | 155°F | ||||
Rump | Roast, |
| Turn over | per lb |
| ||
boneless |
|
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|
|
| ||
Ibs) |
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Pork |
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|
|
| |
Pork | Loin | 350°F | min | 165°F | |||
Roast, |
| Turn over | per | lb |
| ||
boneless |
|
|
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| ||
|
|
|
|
| |||
Pork | Loin, | 350°F | min | 165°F | |||
center | cut |
| Turn over | per | lb |
|
SPECIAL NOTES
Cook in microwave- proof and heatproof dish with
Cook in microwave- proof and heatproof baking dish. Let stand 10 min after cooking (covered).
Cook in microwave- proof and heatproof baking dish. Let stand 10 min after cooking (covered).
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