Elmira Stove Works 1954 - Manual (Page 21)

21 21
- Roast at oven temperature of 325
°
F.*
*For chicken, set the oven temperature to 350
°
F.
Preheating is not needed.
- Place roasting pan on rack position 1 or 2. See page 19 for rack positions.
APPROXIMATE MEAT
APPROXIMATE MINUTES THERMOMETER
MEAT WEIGHT PER POUND TEMPERATURE
Beef
rolled rib 3-5 lbs
• rare 25-29 140
°
F
• medium 35-37 160 ° F
• well-done 45-47 170
°
F
standing rib 6-7 lbs
• rare 23-25 140
°
F
• medium 30-32 160 ° F
• well-done 35-40 170
°
F
rump roast 4-6 lbs
• medium 25-30 160
°
F
• well-done 35-37 170 ° F
Lamb
leg 6-7 lbs
• rare 18-29 140 ° F
• medium 21-24 150-155
°
F
• well-done 30-32 180 ° F
Pork
loin 3-4 lbs 45-48 170
°
F
5-6 lbs 40-44 185 ° F
shoulder 4-5 lbs 40-44 185
°
F
ham, fully cooked 3-5 lbs 17-18 130 ° F
8-10 lbs 13-14 130
°
F
Poultry
chicken* 3-4 lbs 28-30 185
°
F
turkey, unstuffed 10-16 lbs 14-19 170-180
°
F
18-25 lbs 11-15 170-180
°
F
Veal
loin 3-4 lbs 35-38 170 ° F
shoulder 5-6 lbs 43-45 170
°
F
STANDARD OVEN MEAT ROASTING CHART