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12
ROASTING CHART (continued)
Type of Food Avg. Weight in pounds Temp. Setting Preheat/Roast Roast Time in Minutes/Lb.
PORK (continued)
Ham, slice 8 to 12 lb. 350°F/325°F 15 to 20 well
Ham, precooked 5 to 10 lb. 350°F/325°F 15 to 25 heated
VEAL
Veal Shoulder, roast 3 to 5 lb. 350°F/325°F 30 to 35 well
POULTRY
Chicken Pieces 6 to 8 400°F/375°F 8 to 10 well
Chicken Whole 3.5 to 5 lb. 400°F/400°F 13 to 18 well
Cornish Hens (4) 3.5 to 4.5 lb. 450°F/450°F 15 to 20 well
Duck 4 to 5 lb. 450°F/425°F 20 to 25 well
Turkey, whole 10 to 14 400°F/400°F 15 to 20 well
HINT: To obtain additional browning on poultry, mix 4 tbsp. melted margarine with 1 tsp. browning sauce.
Brush evenly over skin before roasting.
HINT: For crisper skin, baste, then remove liquid during roasting.
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