Roasting guide, Lem^icrai-mfc, Iso-ieo'-e (66-7i“c,) – Sears 72671 User Manual
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Roasting Guide
Type
Ovein
Temperature
Doneiicss
Approximate Roasting Time
in Minutes per Pound
Internal
'lem^icrai-mFC
Meat
3 to 5 lbs.
6 to 8 lbs.
(1.4 to 2.3 ikg)
(2.7 to 3-6 kg)
Tender cuts; rih,
325”E- (163“C)
24—35
18-25
140-I50“E (60-66"C.)t
high quality sirloin tip.
Medium:
35-39
25-31
130-iG0“F. (66-7 rC)
rump or top round*
Well Done:
39-45
31-33
170-1S5“E (77-85“C)
Lamb leg or bone-tn
325“E (163“C)
Rare:
21-25
20-23
140-I50“R (60-66‘’C.)t
shoulder*
Medium;
25-30
24-28
iso-ieo'-E (66-7i“c,)
Well Done:
30-35
28-33
I70-185“E (77-S5°C)
Veal shoulder,
325°E (IbS^C.)
Well Done:
35^45
30-40
170-180“E (77-82“C.)
leg
Of
loin*
Pork loin, rib
325°F. (163-C.)
Well Done:
30-40
170-I80“E (77-82“C.)
or shoulder*
Ham, precooked
325°E, (163“C.)
To Warm:
18-23 minutes per pound
1I5.„125“F, (46-52“C.)
(450 grams) any weight
Poultry
3 to 3
tbiSr
Over 5 lbs.
(1.4 to 2.3 kg)
(2,3 kg)
Chicken
Of
Duck
325"F. (I63®C)
Well Done:
35“—40
30-35
185-190”R (85-88"C)
Chicken pieces
350"F (177“C)
Well Done:
35-40
185-190”E (BS-SS-C)
10 to 15 lbs.
Over 15 lbs.
(4,5 to 6.8
(6.8
III
Turkey
325°E (163"C)
Well Done:
16-22
12—Î 9
185-190'‘E (85-88"C.)
•For boneless roiled roasts over 6" (15 cm) thick, add 5 to 10 minotes per pound (450 grams) to times given above
tThe U-S. Department of Agriculture says, "Rare beef is popular, but you should know that cooldng it to only l40“E (60“C-) means some
food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985-)
2!