Loading ...
Loading ...
Loading ...
Meat combination cooking chart
FOOD
Beef
Meat loaf
1V2-1%lbs)
Beef rib roast,
boneless
Beefrib roast,
boneless
(5 lbs)
Beef rib roast,
boneless
(3 Ibs)
lamb
Lamb leg or
shoulder
roast, bone in
(6V2Ibs)
Lamb roast,
boneless
(3-4 Ibs)
Veal
Shoulder or
rump roast,
boneless
(3-3Y2 Ibs)
COMBI-
NATION
HIGH
LOW
LOW
LOW
LOW
LOW
LOW
FIRST STAGE
TIME
35 min
5 min per Ib
Turn over
7 min per Ib
Fat side down
Turn over
7 min perIb
Turn over
4 rain per Ib
Fat side down
Turn over
5 min perlb
Fat side down
Turn over
4-5 min per Ib
Turn over
SECOND
STAGE
TIME
6 min
perlb
B-10 rain
per ib
8-10 min
per Ib
5-7 min
per Ib
4-6 min
per Ib
4-6 min
per Ib
INTERNAL
TEMPERATURE
AFTER
STANDING_ME
160°F
Rare: 120°F
Meal: 13O°F
Rare: 120"F
Med: 130°F
Well: 140°F
Meal: 13O°F
Well: 140°F
Rare: 145°F
Med: 155°F
Well: 180°F
180° F
155°F
SPECIAL NOTES
Use a microwave proof,
heat proof 1oafpan. Pre-
heat. Let stand 5-10 rain
after cooking (covered).
Put on a microwave proof
and heat proof roasting
rack. Let stand 10
minutes after cooking
(covered),
Put on a microwave proof
and heat proof roasting
rack, Let stand 10
minutes after cooking
(covered).
Use a covered microwave
3roof and heat proof cas-
serole or cooking bag.
Put on a microwave
proof and heat proof
roasting rack. Let stand
10 minutes after cooking
(covered).
Put on a microwave
proofand heat proof
roasting rack. Let stand
10 minutes after cooking
(covered).
Put on a microwave
proof and heat proof
roasting rack. Let stand
10 minutes after cooking
(covered),
46
Loading ...
Loading ...
Loading ...