Amana Distinctions DCF3305A Owner's Manual page 23

Cooking
(cont'd)
Roasting Guidelines
Tender cuts such as rib and loin cuts are best cooked by dry heat methods,
such as roasting. To roast:
1. Heat oven to desired temperature.
2. Place roast directly from refrigerator fat side up in a shallow roasting
pan.
3. Insert ovenproof meat thermometer so tip is centered in thickest part of
roast. Make sure thermometer does not rest in fat or on bone.
4. Remove roast 5°F below desired degree of finished internal
temperature.
5. Transfer roast to carving board and tent loosely with aluminum foil for
approximately 15 minutes.
Meat Cut Recommended Internal Temperature
Oven
Temperature
Weight
(pounds)
Approximate
Cooking Time
(minutes)
BEEF
Boneless Rump Roast
Tip Roast
Eye Round Roast
Tenderloin Roast
Rib Roast
Rib Eye Roast
Very Rare 130°F
Rare 140°F
Medium Rare 145°F
Medium 160°F
Well Done 170°F
Very Well Done 180°F
325°F
325°F
325°F
425°F
325°F
350°F
4t06
3½to4
4t06
2to 3
4to 6
4to 6
6to 8
4to6
25 to 30
30 to 40
20 to 30
35 to 45
45 to 60
26 to 42
23 to 35
18 to 24
PORK
Loin Roast, bone-in
Rib Roast, boneless
Tenderloin
Ham bone-in, cook-before-eating
All pork must be cooked to an internal
temperature of at least 160°F to reduce
the likelihood of Trichinosis and other
food-borne illnesses.
350°F 3 to 5
350°F 2 to 4
450°F ½ to 1
325°F 7 to 8
20 minutes
per pound
LAMB
Shoulder
Rib Roast
Rib Crown Roast, not stuffed
Loin Roast
Leg, Frenched Style or Half Shank
Medium-Rare 150°F
Medium 160°F
Well Done 170°F
325°F
375°F
375°F
325°F
325°F
3½to6
1½-2½
2to 3
1 1/4 to 1 3/4
5to 7
7to9
35 to 40
30 to 35
25 to 30
45 to 55
15 to 20
20 to 25
POULTRY (unstuffed)
Capon
Cornish Hens, whole
Duck, whole
Goose, whole
Pheasant, whole
Quail, whole
Turkey
To reduce the risk of food-borne illnesses,
poultry must be cooked to an internal
temperature of 180 °F.
325 to 350°F
325 to 350°F
325 to 350°F
325 to 350°F
325 to 350°F
325 to 350°F
325°F
4 to8
1 1/4to 1 ½
2
8to 16
20 to 30 min/Ib.
50 to 60 total
18-20 min/Ib.
20 to 25 min/Ib.
30 min/Ib.
20 minutes total
3 ½to 5 ½ hours
All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer's
Council, and the American Sheep Industry Council.
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