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Approximate
Rotissing Time
Minutes
I%r
Lb.
Meat
Thermometer
Temperatures
Oven Temp.
Setting
Food
General Directions
Beef
Rolled Rib
Rare
Medium
Well
Done
NOTE:
1. For roast\ OVER 10
pound$,
cook
about
1/2
estimated time.
then
check
at
1/2
hour intervals
with
meat
thermometer for internal doneness.
2. Thin
roas~s,
3
to
4 pounds.
ma)
require
sllghtly
longer
times per pound than
those given on guide.
325
325
325
22-29
27-31
32-42
130-140
150-160
170-185
Lamb
Leg, boned and rolled 350
24-27
175-185
175 for
mcdlum.
185 for well
done.
lbrk, fresh
Loin
Spareribs (barbecued)
Spareribs (plain)
170-195
Buy ribs spilt down center. Thread
c~n
spit. To barbecue, brush with
sauce
every
15 minutes.
350
350
400
25-34
lIA-IIA
hrs. (total
time)
3A-1
hr.
Pork,
cured
Ham
Cook-Before-Eating
bone in
Fully Cooked
325
325
17-20
14-18
160
130
Poultry
Capon* (6-8
Ibs.)
375
26-30
185-190
Brush with melted butter or margarine.
basting or barbecue sauce several
tmms
during cooking.
Chicken* (2-3 lbs.)
Chicken~
(1%-2 lbs.)
400
400
33-42
48-62
t
t
Same as above
If desired, thread 4 to 5 of this size
chlchen
crosswise on spit. Let
rew~lvc
to
w
ithln
1/2 hour
of
doneness
tlmc,
then brush
every
10
minutes with barbecue
sauce.
Cornish Hen*
(1
lb. )
400
About 1
hr.
(total time)
-1
Brush with butter, or butter and lemon
juice mixed. Thread hens on \plt either
lengthwise or crosswise.
Duckling* (4-5
Ibs.
)
Turkey* (8-12 lbs.)
350
350
31-35
17-27
185-190
180-185
Do not brush with fat.
Cook without brushing with fat. or
bru\h
with butter
or
margarine as
dcslred.
JVhen
cooked, switch OVEN SET to OFF.
CIOSC
door,
let
turkey stand
10
to
20
mlnute~
IN
OVEN. Remove from oven and
carve.
Veal
Shoulder, boned and
rolled
350
30-33
180
180
Brush with
\auce
if
desired
Bologna
350
23-25
23-27
Canadian Bacon
350
160
Luncheon Meat
(12-02. can)
23-32 (total time)
Brush with sauce if
cieslrcd.
350
Brush with sauce
if
deslreci.
Wieners,
large
350
23-32 (total time)
KM small poultry, test doneness by moving leg gently back and forth, and press leg muscle
to
be
certmn
it is
soft.
*Ready-to-cook weight. IMPORTANT: Tie legs and wings close to body to make doneness of bird as uniform as possible. All times given are
for
unstuffed birds
N(YTE:
Spillage of marinades, fruit juices and basting materials containing acids may cause discoloration on oven liner or door so should be wiped up immediate}
with a paper towel. When surface is cool, clean and rinse.
25
.—
—
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