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English - 32
Recipe guide
Roasting guide
For detailed instructions, see page 27.
Food Amount (lb)
Roasting time
(minutes per pound)
Temperature
(°F/ °C)
Beef
Rib Roast 3-5
Medium 28–33 350/177
Well Done 30–38 350/177
Tenderloin Roast 2-3
Medium 35–45 350/177
Well Done 45–55 350/177
Pork
Roast (Bone-in or Boneless) 3-5 22–28 350/177
Chops 0.5-1 in thick
2 chops 30–40 total 350/177
4 chops 40–50 total 350/177
6 chops 45–55 total 350/177
Poultry
Chicken, Whole 2.5-3.5 26–30 375/191
Turkey, Whole (Unstuffed *) 10-16 10–16 325/163
Turkey, Whole (Unstuffed *) 18-24 8–15 325/163
Turkey Breasts 4-6 18–23 325/163
Cornish Hen 1-1.5 50–75 total 325/163
Lamb
Half Leg 3-4
Medium 25–30 325/163
Well Done 30–35 325/163
Whole Leg 6-7
Medium 25–30 325/163
Well Done 30–35 325/163
* Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in
poultry is 165 °F (74 °C).
The size, weight, thickness, roasting temperature setting, and your preference of doneness will
affect the roasting time. The guide above is based on foods starting at refrigerator temperature.
Manual User_NX58H9500WS_DG68-00566A-01_EN_NonPF.indd 32 2014-07-30 1:01:42
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