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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 lbs (1.4-2.3 kg)
• rare 25-29
• medium 35-37
• welt-done 45-47
standing rib 6-7 lbs (2.7-3.2 kg)
• rare 23-25
• medium 30-32
• well-done 35-40
rump roast 4-6 lbs (1.8-2.7 kg)
• medium 25-30
• well-done 35-37
Lamb
leg 6-7 lbs (2.7-3.2 kg)
• rare 18-20
• medium 21-24
• well-done 30-32
Pork
loin
shoulder
140°F (60°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
150-155°F (66-68°C)
180°F (82°C)
3-4 tbs (1.4-1.8 kg) 45-48 170°F (77°C)
5-6 tbs (2.3-2.7 kg) 28-30 170°F (77°C)
4-5 lbs (1.8-2.3 kg) 40-44 185°F (85°C)
ham, 3-5 tbs (1.4-2.3 kg) 17-18
fully cooked 8-10 lbs (3.6-4.5 kg) 13-14
Poultry
chicken* 3-4 lbs (1.4-1.8 kg) 28-30
130°F (54°C)
130°F (54°C)
185°F (85°C) **
turkey, 10-16 tbs (4.5-7.3 kg) 14-19
unstuffed 18-25 lbs (8.2-11.3 kg) 11-15
Veal
loin 3-4 tbs (1.4-1.8 kg) 35-38
shoulder 5-6 lbs (2.3-2.7 kg) 43-45
170-180°F (77-82°C)
170-180°F (77-82°C)
170°F (77°C)
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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