12
ROASTING CHART (continued)
Type of Food
Avg. Weight in pounds Temp. Setting Preheat/Roast Roast Time in Minutes/Lb.
PORK
(continued)
Ham, slice
8 to 12 lb.
350°F/325°F
15 to 20 well
Ham, precooked
5 to 10 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.
450°F/450°F
15 to 20 well
Duck
4 to 5 lb.
450°F/425°F
20 to 25 well
Turkey, whole
10 to 14
400°F/400°F
15 to 20 well
HINT:
To obtain additional browning on poultry, mix 4 tbsp. melted margarine with 1 tsp. browning sauce.
Brush evenly over skin before roasting.
HINT:
For crisper skin, baste, then remove liquid during roasting.
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