Operation
29
28
Operation
Roasting
Roasting Tips
(cont.)
• When using a meat thermometer, insert the probe halfway into the
center of the thickest portion of the meat. (For poultry insert the
thermometer probe between the body and leg into the thickest part
of the inner thigh.) The tip of the probe should not touch bone,
fat, or gristle to ensure an accurate reading. Check the meat
temperature halfway through the recommended roasting time. After
reading the thermometer once, insert it
1
⁄
2
inch (1.3 cm) further into
the meat, then take a second reading. If the second temperature
registers below the first, continue cooking the meat.
• Roasting times
ALWAYS
vary according to the size, shape and quality
of meats and poultry. Less tender cuts of meat are best prepared in
the conventional bake setting and may require moist cooking
techniques. Remove roasted meats from the oven when the
thermometer registers 5°F (-15°C) to 10˚ F (-12°C) lower than the
desired doneness. The meat will continue to cook after removal from
the oven. Allow roasts to stand 15 to 20 minutes after roasting in
order to make carving easier.
Conventional Roasting Chart
(when using the Bake or Convection Bake setting)
Note:
The above information is given as a guide only.
Time
Internal
Food
Weight
Temp
(min/lb)
Temp
BEEF
Rib roast
Rare
4 - 6 lbs
325˚F (162.8˚C)
25
140˚F (60.0˚C)
Medium
4 - 6 lbs
325˚F (162.8˚C)
30
155˚F (68.3˚C)
Well done
4 - 6 lbs
325˚F (162.8˚C)
40
170˚F (76.7˚C)
Rump roast
Medium
4 - 6 lbs
325˚F (162.8˚C)
25
155˚F (68.3˚C)
Well done
4 - 6 lbs
325˚F (162.8˚C)
30
170˚F (76.7˚C)
Tip roast
Medium
3 - 4 lbs
325˚F (162.8˚C)
35
155˚F (68.3˚C)
Well done
3 - 4 lbs
325˚F (162.8˚C)
40
170˚F (76.7˚C)
LAMB
Lamb leg
3 - 5 lbs
325˚F (162.8˚C)
30
180˚F (82.2˚C)
PORK
Pork loin
3 - 5 lbs
325˚F (162.8˚C)
35
180˚F (82.2˚C)
Pork chops
1 -1 1/4 lbs 350˚F (176.7˚C)
55 - 60
N/A
1" thick
total time
Ham, fully
5 lbs
325˚F (162.8˚C)
18
130˚F (54.4˚C)
cooked
POULTRY
Chicken, whole
3 - 4 lbs
375˚F (190.6˚C)
30
180˚F (82.2˚C)
Turkey,
12 - 16 lbs 325˚F (162.8˚C)
16 - 20
180˚F (82.2˚C)
unstuffed
Turkey
20 - 24 lbs 325˚F (162.8˚C)
16 - 20
180˚F (82.2˚C)
Turkey, stuffed
12 - 16 lbs 325˚F (162.8˚C)
17 - 21
180˚F (82.2˚C)
Turkey, stuffed
20 - 24 lbs 325˚F (162.8˚C)
17 - 21
180˚F (82.2˚C)
Turkey breast
4 - 6 lbs
325˚F (162.8˚C)
20
180˚F (82.2˚C)
Roasting
