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Preheat Roaster Oven for 20 Min. Suggested times are ONLY A GUIDE.
Use a meat thermometer for more accurate roasting. Set meat on Rack in preheated cookwell if desired.
| FOOD | Average Weight in Pounds | Temp. Settings Preheat/Roast | Approx. Minutes Per Pound | | BEEF | | Ground Beef | 2 to 3 | 425°F/425°F | 10-12 well | | Pot Roast, boneless | 2-1/2 to 3 | 350°F/325°F | 15-18 medium | | Round Steak | 2-1/2 to 3 | 375°F/325°F | 20-25 medium | | Sirloin Tip | 3 to 4 | 350°F/325°F | 20-25 medium | | Standing Rump | 3-4 | 350°F/325°F | 20-25 rare-medium | | Standing Rump | 2-1/4 to 3 | 425°F/400°F | 12-15 rare-medium | | LAMB | | Leg, Sirloin, half | 3 to 4 | 375°F/350°F | 20-30 well | | Shoulder, rolled | 3 to 4 | 350°F/325°F | 25-30 medium-well | | PORK | | Chops, center cut 1 in. | 2-1/4 to 3 | 400°F/325°F | 15-20 well | | Loin Roast, center | 3 to 4 | 350°F/325°F | 25-30 well | | Shoulder, rolled | 3 to 4 | 375°F/350°F | 25-30 well | Ribs, lean Country
(Precook ribs to tender, finish in 425°F Roaster Oven or on outdoor grill.) | 4 to 5 | 250°F/250°F | 25-30 well | | SMOKED PORK | | Ham slice | 1 to 1-1/2 | 350°F/350°F | 20-25 well | | Ham, precooked, boneless | 3 to 5 | 350°F/325°F | 15-20 heated | | VEAL | | Shoulder, blade roast | 2-1/4 to 3 | 350°F/325°F | 20-25 well | | POULTRY | | Chicken Pieces | 3-1/2 to 4-1/2 | 400°F/375°F | 15-20 well | | Chicken Whole | 3-1/2 to 4-1/2 | 400°F/400°F | 15-20 well | | Turkey, boneless breast | 2-1/2 to 3 | 375°F/325°F | 25-30 well | * To obtain additional browning on poultry, mix 4 Tbsp. melted margarine or butter with 1 tsp. browning sauce;
brush evenly over skin before roasting.
* For crisper skin, baste, then remove liquid during roasting.
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