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sing and Caring forYour Oven
Roasting chart
- Press BAKE.
- Roast at oven temperature of 325°F. *
Preheating is not needed.
- Place roasting pan on rack position 1 or 2.
- Refer to "Cooking tips" section.
APPROXIMATE MEAT
APPROXIMATE MINUTES THERMOMETER
MEAT WEIGHT PER POUND TEMPERATURE
Beef
rolled rib 3-5 Ibs (1.4-2.3 kg)
• rare
• medium
• well-done
standing rib 6-7 Ibs (2.7-3.2 kg)
• rare
• medium
• well-done
rump roast 4-6 Ibs (1.8-2.7 kg)
• medium
• well-done
Lamb
leg 6-7 Ibs (2.7-3.2 kg)
• rare
• medium
• well-done
Pork
loin 3-4 Ibs (1.4-1.8 kg)
5-6 Ibs (2.3-2.7 kg)
shoulder 4-5 Ibs (1.8-2.3 kg)
25-29 140°F (60°C)
35-37 160°F (71°C)
45-47 170°F (77°C)
23-25 140°F (60°C)
30-32 160°F (71°C)
35-40 170°F (77°C)
25-30 160°F (71°C)
35-37 170°F (77°C)
18-20 140°F (60°C)
21-24 150-155°F (66-68°C)
30-32 180°F (82°C)
45-48 170°F (77°C)
28-30 170°F (77°C)
40-44 185°F (85°C)
ham, 3-5 Ibs (1.4-2.3 kg) 17-18 130°F (54°C)
fully cooked 8-10 Ibs (3.6-4.5 kg) 13-14 130°F (54°C)
Poultry
chicken* 3-4 Ibs (1.4-1.8 kg) 28-30 185°F (85°C) **
turkey, 10-16 Ibs (4.5-7.3 kg) 14-19 170-180°F (77-82°C)
unstuffed 18-25 Ibs (8.2-11.3 kg) 11-15 170-180°F (77-82°C)
Veal
loin 3-4 Ibs (1.4-1.8 kg) 35-38 170°F (77°C)
shoulder 5-6 Ibs (2.3-2.7 kg) 43-45 170°F (77°C)
* For chicken, set the oven temperature to 350°F (177°C).
** The muscles may not be large enough to use a thermometer.
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