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English
ROASTING CHART
Preheat covered oven for 20 minutes. Suggested times are only a guide. Use
a meat thermometer for more accurate roasting. Set meat on rack and place
into preheated cookwell.
Type of Food
Weight
in pounds
Temp. Setting
Preheat/
Roast
Roast Time
in Minutes/Lb.
BEEF
Corned beef
4.0 lb.
350°F/300°F
15 to 20 med-well
Pot roast, boneless
4 to 6 lb.
350°F/325°F
15 to 22 med-well
Tenderloin
3.5 to 4 lb.
400°F/400°F
10 to 15 rare-med
Sirloin tip
3 to 5 lb.
350°F/325°F
20 to 25 medium
Standing Rump
4 to 6 lb.
350°F/325°F
15 to 22 rare-med
Standing Rump
2.25 to 3 lb.
400°F/400°F
15 to 18 rare-med
LAMB
Leg, Sirloin
3 to 5 lb.
400°F/350°F
20 to 25 med-well
Shoulder, boneless
3 to 4 lb.
400°F/350°F
25 to 30 med-well
PORK
Chops, center cut
4 to 5 lb.
400°F/325°F
15 to 20 well
Loin roast, center
3 to 5 lb.
400°F/350°F
15 to 20 well
Shoulder rolled
3 to 4 lb.
375°F/350°F
25 to 30 well
Ham, precooked
3 to 5 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.
400°F/400°F
20 to 30 well
Duck
4 to 5 lb.
400°F/375°F
25 to 30 well
*To obtain additional browning on poultry, mix 4 tbsp. melted margarine with 1
tsp. browning sauce; brush evenly over skin before roasting.
