Using the oven (continued) roasting guide – Kenmore 362.7562 User Manual
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USING THE OVEN (continued)
Roasting Guide
Oven
Approximate Roasting Time
Internal
Type
Temperature
Doneness
in Minutes per Pound
Temperature
Meat
3 to 5 lbs.
6 to 8 lbs.
(1,4 to 2.3 kg)
(2,7 to 3.6 kg)
Tender cuts; rib,
325'’F(163°C)
Rare:
24~"35
18-25
140-150°F(60-66°C)t
high quality sirloin tip,
Medium:
35-39
25-31
150-160°F(66-71 °C)
rump or top round*'
Well Done:
39-45
31-33
170-185°F (77-85°C)
Lamb leg or bone-in
325°F (les^c)
Rare:
21-25
20-23
140-150”F (60~66°C)t
Rhniilrler*
Medium:
25-30
24-28
150-160°F (66-71 °C)
Well Done:
30-35
28-33
170-185T (77-85“C)
Veal shoulder.
325°F(163°C)
Well Done:
35-45
30^0
170-180°F(77-82°C)
leg or loin*
Pork loin, rib
325°F (163°C)
Well Done;
35-45
30-40
170-180°F (77-82°C)
or shoulder*
Ham, precooked
325°F(163°C)
To Warm;
18-23 minutes per pound
115-125°F (46-52°C)
(450 grams) any weight
Poultry
3 to 5 lbs.
Over 5 lbs.
(1.4 to 2.3 kg)
(2.3 kg)
Chicken or Duck
325°F (163°C)
Well Done;
35-40
30-35
185-190°F (85-88°C)
Chicken pieces
350°F(177°C)
Well Done:
35-40
185-190°F (85-88°C)
10 to 15 lbs.
Over 15 lbs.
(4.5 to 6.8 kg)
(6.8 kg)
In thigh:
Turkey
325°F (163“C)
Well Done:
16-22
12-19
185-190T (85~88“C)
*For boneless rolled roasts over 6" (15 cm) thick, add 5 to 10 minutes per pound (450 grams) to times given above-
tThe U S. Department of Agriculture says, "Rare beef is popular, but you should know that cooking it to only 140°F
(60°C) means some food poisoning organisms may survive." (Source: Safe FQod_Book.,Ypur Kitchen Guid.e- USDA Rev,
June 1985.)
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