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COMBINATION ROAST COOKING GUIDE
FOOD OVEN TEMP. TIME, MIN./LB.
Beef Turn over after half of cooking time.
Ribs (2 to 4 lbs.)
Rare
Medium
Well
Boneless Ribs, Top Sirloin
Rare
Medium
Well
Beef Tenderloin
Rare
Medium
Chuck, Rump or Pot Roast (2½ to 3 lbs.)
(Use cooking bag for best results.)
375°F
375°F
375°F
375°F
375°F
375°F
375°F
375°F
300°F
9 to 13
11 to 15
13 to 17
9 to 13
11 to 15
13 to 17
16 to 18
18 to 20
18 to 20
Ham Turn over after half of cooking time.
Canned (3-lb. fully cooked)
Butt (5-lb. fully cooked)
Shank (5-lb. fully cooked)
300°F
300°F
300°F
15 to 18
15 to 18
15 to 18
Lamb Turn over after half of cooking time.
Bone-in (2 to 4 lbs.)
Medium
Well
Boneless (2 to 4 lbs.)
Medium
Well
300°F
300°F
300°F
300°F
13 to 18
18 to 23
14 to 19
19 to 24
Pork Turn over after half of cooking time.
Bone-in (2 to 4 lbs.)
Boneless (2 to 4 lbs.)
Pork Chops (¾ to 1-inch thick)
2 chops
4 chops
6 chops
300°F
300°F
350°F
305°F
305°F
17 to 20
19 to 22
10 to 13
13 to 16
16 to 19
Poultry Turn over after half of cooking time.
Whole Chicken (2½ to 6 lbs.)
Chicken Pieces (2½ to 6 lbs.)
Cornish Hens (untied)
Unstuffed
Stuffed
Duckling
Turkey Breast (4 to 6 lbs.)
375°F
375°F
425°F
375°F
375°F
300°F
15 to 17
15 to 18
15 to 18
22 to 25
15 to 18
11 to 15
Seafood
Fish
1-lb. llets
Lobster Tails (6 to 8-oz. each)
Shrimp (1 to 2 lbs.)
Scallops (1 to 2 lbs.)
350°F
350°F
350°F
350°F
7 to 10
10 to 15
9 to 14
8 to 13
Note:
• The roasting time in the chart above is only a guideline for reference. Adjust time according to the food condition
or your preference. Check doneness at the minimum time.
COOKING GUIDE
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