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30 English
Gas oven
Gas oven
Recipe guide
Roasting guide
For detailed instructions, see page 26
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” 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
Food Amount (lb)
Roasting time
(minutes per pound)
Temperature
(°F/°C)
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
NOTE
* Stuffed turkey requires additional roasting time. The minimum safe temperature
for stufng in poultry is 165 °F (74 °C).
NOTE
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.
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