Roasting Guide - Kenmore 93788 Owner's Manual

Roasting Guide
1. Position oven shelf at B for small-size roasts (3 to 7
ibs.) and at A for larger roasts.
2. Place meat fat-side up, or poultry breast-side up, on
broiler pan or other shallow pan with triveL Do not cover.
Do not stuff poultry until just before roasting.. Use meat
thermometer for more accurate donenesso (Do not
place thermometer in stuffing..)
3. Remove fat and drippings as necessary. Baste as
desired.
4. Frozen roasts can be conventionally roasted by
adding 10 to 25 minutes per pound more time than
given in guide for refrigerated roasts° (t0 minutes per
pound for roasts under 5 pounds.) Defrost poultry
before roasting,
Type ................
Meat
Tender cuts; rib, high quality sirloin tip,
rump or top round"
Lamb Leg or bone-in shoulder*
Vea! shoulder, leg or Ioin*
Pork loin, rib or shoulder*
Ham, precooked
Ham, raw
Oven
Temperatu_,
325 °
325 °
325 °
325 °
325 °
Doneness
•Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Approximaie RoastingT'ime'i......... Internal
in Minutesper Pound...................... Temperature°F
3 to 5-lbs. 6 to 8-1bs.
24-30 18*22
30_35 22-25
35-45 28-33
2!-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
325 a
130o_140 _
150o-160 a
170o.185 o
130o-t40 o
150o-160 °
170o-185 o
I70O_180 o
160o-170 °
125o-130 o
170 °
Well Done:
t0 minutes per pound (any weight)
Under 10-1bs.. 10 to 15-1bs.
20-30 17-20
3to 5-1bs. OverS-tbso
35-40 30-35
35°40
!0to 15-1bs. Over15-1bs_
20-25 15-20
185°-190 '_
185°-190 °
in thigh:
185_-t90 °
"For boneless roiled roasts over 6-inches thick, add 5 to 10 minutes per pound to times given above
Poultry
Chicken or Duck 325 ° Well Done:
Chicken pieces 375° Weft Done:
Turkey 325 ° Well Done:
2O