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Preheat 12 Qt. Roaster Oven for 20 minutes. Minutes per pound are ONLY A GUIDE.
For more accurate roasting, use a meat thermometer. Set Meat on Rack to roast.
| Type of Food | Average Weight in Pounds | Temp. Setting Pre-Heat / Roast | Approximate Minutes per Pound | | BEEF | | Corned Beef | 3½ to 4 | 350°/275°F. | 20 to 25 medium-well | | Pot Roast, boneless | 4 to 6 | 350°/275°F. | 20 to 25 medium-well | | Sirloin Tip | 3 to 5 | 400°/325°F. | 20 to 25 rare-medium | | Standard Rump | 3 to 5 | 400°/325°F. | 20 to 25 rare-medium | | Tenderloin | 3½ to 4 | 425°/425°F. | 9 to 12 rare-medium | | LAMB | | Leg, Sirloin | 3½ to 5 | 400°/350°F. | 25 to 30 medium-well | | Shoulder, boneless | 3 to 4 | 400°/325°F. | 30 to 35 medium-well | | PORK | | Chops, center cut 1-inch | 4 to 5 | 425°/300°F. | 15 to 20 well | | Loin Roast, center | 4 to 6 | 400°/325°F. | 20 to 25 well | | Shoulder, rolled | 4 to 6 | 400°/325°F. | 35 to 40 well | | Ribs, Lean, country | 6 to 8 | 250°/250°F. | 20 to 25 well | | (Precook to tender; finish in 425°F.Roaster Oven) | | SMOKED PORK | | Ham, bone-in, shankless | 8 to 12 | 350°/350°F. | 25 to 30 well | | Ham, boneless | 5 to 10 | 350°/325°F. | 20 to 25 well | | Ham, precooked | 5 to 10 | 350°/325°F. | 15 to 20 heated | | VEAL | | Loin | 4 to 6 | 350°/325°F. | 25 to 30 well | | Shoulder, boned | 3 to 5 | 350°/325°F. | 25 to 30 well | | POULTRY | | Chicken, Pieces | 4 to 6 | 400°/375°F. | 10 to 15 well | | Chicken, Whole | 3-1/2 to 5 | 400°/375°F. | 15 to 20 well | | Cornish hens (4) | 3½ to 4½ | 425°/425°F. | 20 to 25 well | | Duck | 4 to 5 | 425°/375°F. | 25 to 30 well | | Turkey, prebasted | 10 to 13 | 400°/350°/400°F. | 10 to 15 well | | Turkey, fresh | 10 to 13 | 400°/350°/400°F. | 15 to 20 well | * To obtain additional browning on poultry, mix 1/4 cup melted margarine or butter with 1tsp. browning sauce; brush evenly over skin before roasting.
* For crisper skin, baste, then remove liquid during roasting.
*Roast turkeys at 400°F. first and last 30 minutes, roast at 350°F. for remainder of roasting time.
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