Sears 61118 - Manual (Page 19)

Roasting Guide
Type
Oven
Temperature Doncncss
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;
hdcdlum;
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 3.6 kg)
18-25
25-31
31-33
140-150“E (60-66"C-)t
150-160''E (66-7ГС)
170-185''E b7-85“C.)
Lamb leg or bone-in
shoulder*
325”E абЗ^С) Rare:
Medium:
WeU Done;
21-25
25-30
30-35
20—23
24-28
28-33 140-150“E (60-66“C.)t
150-l60«E (66-7 i“C)
170— 185°F. (77—85°C.)
Veal shoulder,
leg or loin* 325”E (163“C) Well Done: 35“^5 30-40 Í70-180“E (77-S2'’C.)
Pork loin, rib
or shoulder* 325’E (163°C) Well Done: 35-45 30-40 170-180*E (77-82“C.)
Ham, precooked 325’F. (163“C) To Warm: 18~“23 fïiifïlî-CCS |50tirici
(450 grams) any weighc
П5~125“Е (46-52‘’C.)
Poultry
dticken or I9uck
Chicken pieces 325”E (IbS^C)
350“F. (177*C.)
Well Done:
Well 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, (S5-88”C.)
185-190‘’E (85-88°C.)
Turkey 325“F. (IbS^C) Well Done:
10 to 15 ibs.
(4.5 to 6.8 kg)
16-22
Over 15 lbs,
(6.8 kg)
12-19
In thighs
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.
fThe U.S. Department of Agrictiltitre says, “Rare beef is popular, but you should know that cooldng it to only 140"E (60°C,) means some
food potsoniiig organisms may survive,." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
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