English - 32
Recipe guide
Roasting guide
For detailed instructions, see page 27.
Food
Amount (lb)
Roasting time
(minutes per pound)
Temperature
(°F/ °C)
Beef
Rib Roast
3-5
Medium
28–33
350/177
Well Done
30–38
350/177
Tenderloin Roast
2-3
Medium
35–45
350/177
Well Done
45–55
350/177
Pork
Roast (Bone-in or Boneless)
3-5
22–28
350/177
Chops
0.5-1 in thick
2 chops
30–40 total
350/177
4 chops
40–50 total
350/177
6 chops
45–55 total
350/177
Poultry
Chicken, Whole
2.5-3.5
26–30
375/191
Turkey, Whole (Unstuffed *)
10-16
10–16
325/163
Turkey, Whole (Unstuffed *)
18-24
8–15
325/163
Turkey Breasts
4-6
18–23
325/163
Cornish Hen
1-1.5
50–75 total
325/163
Lamb
Half Leg
3-4
Medium
25–30
325/163
Well Done
30–35
325/163
Whole Leg
6-7
Medium
25–30
325/163
Well Done
30–35
325/163
* Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in
poultry is 165 °F (74 °C).
The size, weight, thickness, roasting temperature setting, and your preference of doneness will
affect the roasting time. The guide above is based on foods starting at refrigerator temperature.
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