Roasting « Back

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 3½ 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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