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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 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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Learn How to Make Jerky with Nesco Jerky Spice, Jerky Kits, and Dehydrator

Making Beef Jerky, Venison Jerky and Turkey Jerky in your home with Nesco Jerky Seasonings is fun and easy.

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