Uiíngfhéo, Roasting guide, Uiíngfhéo roasting guide – Kenmore 362.72239 User Manual
Page 18
Attention! The text in this document has been recognized automatically. To view the original document, you can use the "Original mode".
UiÍNGfHÉO
Roasting Guide
Type
Oven
Temperature
<5k n ¿a IS
Approximate Roasting Time
in Minutes per Pound
Internal
Temperature
Meat
Tender cuts; rib,
high quality sirloin tip,
rump or top round*
325°F (163“C)
Rare:
Medium:
Well Done:
3 to 5 lbs.
(1.4 to 2,3 kg)
24-35
35—39
39-45
6 to 8 lbs.
(2,7 to 3.8 kg)
18-25
25—31
31-33
HO-ISO'^F (60-66=C)t
150-160°F (66-71 °C)
170-185°F (77-85“C)
Lamb teg or bone-in
shoulder*
325“F (163“C)
Rare:
Medium:
Weil Done:
21-25
25-30
30-35
20-23
24-28
28-33
140-150T (60-66"C)t
150-160°F (66-71 °C)
170-185°F (77-85“C)
Veal shoulder,
leg or loin*
325°F(163'’C)
Weil Done:
35-45
30-40
170-180°F (77-82'^C)
Pork Join, rib
or shoulder*
325°F (163“C)
Weil Done:
35-45
30-40
170-180"F (77-82"C)
Ham, precooked
325°F (163°C)
To Warm:
18-23 minutes per pound
(450 grams) any weight
11S-125'’F (46-52'’C)
Poultry
Chicken or Duck
Chicken pieces
325°F (163°C)
350“F(177“C)
Well Done;
Weil Done;
3 to 5 lbs.
(1.4 to 2.3 kg)
35-40
35-40
Over 5 lbs.
(2.3 kg)
30-35
185-190°F (85-88‘’C)
185-190°F (85-88°C)
Turkey
sasTciea-^C)
Well Done:
10 to 15 lbs.
(4.S to 6.8 kg)
16-22
Over 15 lbs.
(6.8 kg)
12-19
in thigh:
185-190°F(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.
t The 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 Food Book, Your Kitchen Guide. USDA
Rev. June 1985.)
18