5
18-Qt. Roaster Oven
R O A S T C H A R T
Preheat Roaster Oven to roasting temperature before adding meat. Minutes per pound are ONLY A GUIDE. Set meat on Rack in Preheated Cookwell.
Avg. Weight
Temp. Setting
Approximate
Meat
In Pounds
Preheat/Roast
Minutes Per Pound
BEEF
Corned Beef
3-1/2 to 4
350/300°F
15 to 20 medium-well
Pot Roast, boneless
4 to 6
350/300°F
15 to 22 medium-well
Sirloin Tip
3 to 5
350/350°F
20 to 25 rare-medium
Standing Rump
4 to 6
350/325°F
20 to 25 rare-medium
Tenderloin
3-1/2 to 4
450/450°F
8 to 12 rare-medium
LAMB
Leg, Sirloin
5 to 8
400/350°F
25 to 30 medium-well
Shoulder, boneless
3 to 4
400/350°F
25 to 30 medium-well
PORK
Chops, center cut 1 inch
4 to 5
450/325°F
15 to 20 well
Loin Roast, center
3 to 5
400/350°F
25 to 30 well
Shoulder rolled
4 to 6
400/350°F
35 to 40 well
Ribs, lean country
8 to 10
250/250°F
15 to 20 medium-well
Precook to tender; finish in 450°F. Roaster Oven or on outdoor grill.
SMOKED PORK
Ham, bone in, shankless
10 to 15
350/350°F
20 to 25 well
Ham, boneless
8 to 12
350/325°F
15 to 20 well
Ham, precooked
5 to 10
350/325°F
13 to 28 heated
VEAL
Loin
4 to 6
350/325°F
30 to 35 well
Shoulder, bone
3 to 5
350/325°F
30 to 35 well
POULTRY
Chicken, pieces
6 to 8
400/375°F
8 to 10 well
Chicken, whole
3-1/2 to 5
400/375°F
13 to 18 well
Cornish Hens (4)
3-1/2 to 4-1/2
450/450°F
15 to 20 well
Duck
4 to 5
450/425°F
20 to 25 well
Turkey, prebasted
10 to 14
400/350/400°F
12 to 17 well
Turkey, prebasted
14 to 20
400/350/400°F
13 to 18 well
Turkey, whole fresh
10 to 14
400/350/400°F
15 to 20 well
*To obtain additional browning on poultry, mix 1/4 Cup melted margarine with 1 Tsp. browning sauce; brush evenly over skin before roasting.
*For crisper skin, baste, then remove liquid during roasting. *Roast turkeys at 400°F. for first and last hour; roast at 350°F. for remaining time.
62727 MWquantanium 18qt #63760 10/25/01 2:25 PM Page 5 Sally Mercury:65946 Metalware books:63760:
