OPERATION
(cont’d)
18
COMBINATION ROAST COOKING GUIDE
Beef
FOOD
OVEN TEMP.
TIME, MIN. / lb.
Ribs (2 to 4 lbs.)
Rare
Medium
Well
Boneless Ribs, Top Sirloin
Rare
Medium
Well
Beef Tenderloin
Rare
Medium
Chuck, Rump or Pot Roast (2
1
/
2
to 3 lbs.)
(Use cooking bag for best results.)
Turn over after half of cooking time.
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
275°F
11 to 14
14 to 17
17 to 20
11 to 14
14 to 17
17 to 20
14 to 17
17 to 20
30 to 40
Ham
Canned (3-lb. fully cooked)
Butt (5-lb. fully cooked)
Shank (5-lb. fully cooked)
Turn over after half of cooking time.
300°F
300°F
300°F
15 to 18
15 to 18
15 to 18
Lamb
Bone-in (2 to 4 lbs.)
Medium
Well
Boneless (2 to 4 lbs.)
Medium
Well
Turn over after half of cooking time.
300°F
300°F
300°F
300°F
13 to 18
18 to 23
14 to 19
19 to 24
COMBINATION BAKE COOKING GUIDE
Breads
FOOD
OVEN TEMP.
TIME, MIN.
COMMENTS
Biscuits
400°F
13 to 15
Canned refrigerated biscuits take 1 to 3
minutes less time.
Pies,
Pastries
Quiche
425°F
15 to 17
Let stand 5 minutes before cutting.
Convenience
Foods
Frozen Entrée
Frozen Pizza Rolls,
Egg Rolls
Pizza
375°F
450°F
450°F
39 to 43
4 to 6
23 to 26
Follow package directions for preparation.
Follow package directions for preparation.
Follow package directions for preparation.
Vegetables
Baked Potatoes
450°F
36 to 40
Pierce skin with a fork before baking.
