ROASTING TEMPERATURE AND TIME CHART
Times indicated in the chart are approximate and are for general guidelines only.
Thicker cuts of meat may take longer to roast.
NOTE:
1. Large roasts require slightly less cooking time per pound than small roasts.
Check internal temperature of roast during cooking for perfect results.
2. To cook an unstuffed turkey, reduce total cooking time by approximately
1 hour. Check internal temperature before serving.
3. Check internal temperature of poultry on the inside of the thigh.
4. When roasting, turn meat/poultry over halfway during the cooking
process to avoid overcooking one side.
5. Defrost frozen foods before cooking them in the Roaster Oven.
7
MEAT OR POULTRY
TEMPERATURE
°F (°C)
INTERNAL
TEMPERATURE
°F (°C)
MINUTES PER LB.
(PER KG)
Beef – Standing Rib
(10 lbs./4.5 kgs.)
325° (160°)
140 (60) rare
160 (70) medium
170 (75) well done
18–20 (40–44)
22–25 (48–55)
27–30 (59–66)
Beef – Rolled Roast
(10 lbs. /4.5 kgs.)
325° (160°)
140 (60) rare
160 (70) medium
170 (75) well done
30–32 (66–70)
35–38 (77–83)
40–45 (88–99)
Pork – fresh
Boneless, rolled
Bone-in
(10 lbs./4.5 kgs)
350° (175°)
350° (175°)
185° (85°) well done
185° (85°) well done
35–40 (77–88)
30–35 (66–77)
Pork – smoked
Ham, whole
(12 lbs./5.5 kgs)
325° (160°)
170° (75°) well done 25–28 (55–61)
Lamb – leg
(10 lbs. /4.5 kgs.)
325° (160°)
325° (160°)
150° (65°) medium
160° (70°) well done
26–28 (57–61)
29–31 (63–68)
Veal
Boneless
Bone-in
(10 lbs./4.5 kgs.)
325° (160°)
325° (160°)
175° (80°)
175° (80°)
45–50 (99–110)
35-40 (77-88)
Turkey, stuffed
(20 lbs./9 kgs.)
325° (160°)
195° (90°)
19–21 (41–46)
5502_Booklet Salton_RS1279_EN:Salton Booklet 4/1/11 2:17 PM Page 7
