Cooking times – Waring RO18B User Manual
Page 10
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9
CookInG tIMes
Weight
(lbs.)
temperature
(°F)
time
(minutes/lb.)
Internal
temperature
BeeF
Rib Eye Roast
6 to 8
350˚
15 to 18
135˚
Standing Rib Roast
8 to 10
325˚
20 to 25
135˚
Tenderloin
3½ to 4
450˚
8 to 12
125˚
Pot Roast
4 to 6
300˚
30 to 40
200°
Corned Beef
3 to 4
300˚
15 to 20
200°
LAMB
Lamb Leg
5 to 8
350˚
18 to 20
140˚
Rack
1 to 2
400˚
18
135˚
Shoulder
3 to 4
350˚
25
200°
PoRk
Pork Loin
3 to 5
350˚
25 to 30
140˚
RIbs
3 to 5
400˚
35
180˚
Ham, Fully Cooked
5 to 10
325˚
20 to 25
160°
PoULtRY
Chicken, Whole
3 to 4
400˚
15
170˚
Turkey, Stuffed
3 to 8
375˚
15 to 20
180˚
Turkey, Brined
12 to 18
350˚
20
180˚
Boneless Stuffed
Turkey Breast
12 to 18
350°
18
180°
Cornish Hens
1 to 2
350˚
18
180˚
Duck
4 to 6
375˚ to 400˚
20 to 25
175˚ to 180˚
VeAL
Rack
4
400°
30 to 35
155°
Roast
2.5 to 5
350°
30 to 35
155° to 180°
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