Amana cards801, Руководство пользователя

Страница: 22 / 56

22
Roasting Guide
* For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to above times.
** U.S.D.A. states in
Safe Food Book-Your Kitchen Guide , “Rare beef is popular, but you should know that cooking
it only to 140ºF means some food poisoning organisms may survive.”
Food Item Oven
Temperature
(Fahrenheit)
Doneness Cook Time
(Minutes/Pound)
Internal
Temperature
(Fahrenheit)
3 to 5 lbs. 6 to 8 lbs.
Beef - Tender
Cuts, Ribs,
High Quality
Sirloin Tips,
Rump or Top
Round *
325 Rare 24 - 33 18 - 22 140 - 150**
325 Medium 35 - 39 22 - 29 150 - 160
325 Well Done 40 - 45 30 - 35 170 - 185
Lamb - Leg
or Bone-in
shoulder *
325 Rare 21 - 25 20 - 23 140 - 150 **
325 Medium 25 - 30 24 - 28 150 - 160
325 Well Done 30 - 35 28 - 33 170 - 185
Veal -
Shoulder,
Leg or Loin.
Pork - Loin,
Rib, or
Shoulder.*
325 Well Done 35 - 45 30 - 40 170 - 180
325 Well Done 35 - 45 30 - 40 170 - 180
Ham
(Precooked)
325 Warm 17 - 20 min./lb. (Any Weight) 130 - 140
Chicken or
Duck
325 Well Done 35 - 45 30 - 35 185 - 190
Chicken
(Pieces)
350 Well Done 35 - 45 30 - 35 185 - 190
10 - 15 lbs. Over 15 lbs.
Turkey 325 Well Done
18 - 20
Min./lbs.
15 - 20
Min./lbs.
185 - 190 In
Thigh