Roasting Chart - Toastmaster 18BCAN Use And Care Manual

ROASTING CHART

Cut
BEEF Chuck Pot Roast
Sirloin Tip
Tenderloin
LAMB Leg (semi-boneless)
Rolled Shoulder
PORK Country-Style Ribs
Center-Cut Loin Roast
(single boneless)
Rolled Shoulder
(boneless)
POULTRY Chicken (whole)
Chicken (pieces)
Cornish Hens
Duck
Turkey (prebasted)
Turkey (prebasted,
tie wings close to body) 14 – 20
Turkey Breast
(with bones)
VEAL Loin
* Preheat at 450°, add the meat, then cook at 350°.
**Preheat and roast turkeys at 400° for the first and last hour, roast at 350° (10 to
14 pounds) or 325° (14 to 20 pounds) for the remaining time.
Amount Preheat
Pounds Temp./Roast
Temp.
2 – 5 450°/350°*
4 – 5 350°
3 – 4 450°
5 – 8 350°
4 – 5 350°
8 – 10 300°
5 – 6 325°
5 – 6 350°
5 – 6 375°
4 – 5 375°
1 1 ⁄ oz. 400°
4
6 – 7 425°
10 – 14 400°/350°/400°**
400°/325°/400°**
4 – 7 325°
5 1 ⁄ – 6 1 ⁄ 350°
2 2
Minutes
Per
Pound
40 – 50
25 – 30
17 – 22
18 – 23
20 – 25
20 – 25
20 – 25
32 – 37
12 – 17
11 – 16
14 – 19
17 – 22
10 – 15
11 – 16
31 – 36
26 – 31
13.