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Roasting Chart
Preheat Roaster Oven for 20 minutes. Suggested times are only a guide. Use a meat
therrmometer for more accurate roasting.Set meat on Rack in preheated Cookwell
Type of Food
Avg. Weight
in pounds
Temp. Setting
Preheat/
Roast
Roast Time
in Minutes
BEEF
Ground Beef
2.5 to 3 lb.
425°F/425°F
10 to 12 well
Pot Roast, boneless
2.5 to 3 lb.
350°F/325°F
15 to 18 medium
Round Steak
2.5 to 3 lb.
375°F/325°F
20 to 25 medium
Sirloin Tip
3 to 4 lb.
350°F/325°F
20 to 25 medium
Standing Rump
3 to 4 lb.
350°F/325°F
20 to 25 rare-med
Standing Rump
2.25 to 3 lb.
425°F/400°F
12 to 15 rare-med
LAMB
Leg, Sirloin, half
3 to 4 lb.
375°F/350°F
25 to 30 well
Shoulder, boneless
3 to 4 lb.
350°F/325°F
25 to 30 med-well
PORK
Chops, center cut
2.25 to 3 lb.
400°F/325°F
15 to 20 well
Loin Roast, center
3 to 4 lb.
350°F/325°F
25 to 30 well
Shoulder rolled
3 to 4 lb.
375°F/350°F
25 to 30 well
Ribs, lean country
(Precook ribs to tender;
finish in 425°F Roaster
Oven or on outdoor grill.)
4 to 5 lb.
250°F/250°F
20 to 25 well
Ham slice
1 to 1.5 lb.
350°F/350°F
20 to 25 well
Ham, precooked
3 to 5 lb.
350°F/325°F
15 to 20 heated
VEAL
Veal Shoulder, roast
2.25 to 3 lb.
350°F/325°F
20 to 25 well
POULTRY
Chicken Pieces
3.5 to 4.5 lb.
400°F/375°F
15 to 20 well
Chicken Whole
3.5 to 4.5 lb.
400°F/400°F
15 to 20 well
Turkey, breast
2.5 to 3 lb.
375°F/325°F
25 to 30 well
*To obtain additional browning on poultry, mix 4 tbsp. melted margarine with 1 tsp.
browning sauce; brush evenly over skin before roasting.
*For crisper skin, baste, then remove liquid during roasting.
