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—.——
'%%s
Approximate
Meat
OvenTemp.
Rotissing Time
Thermometer
Wod
Setting
Minutes I% Lb.
Temperatures
General D irections
Beef
RolledRib
NOTE:1.Forroasts OVERIOpounds,
Rare
325
22-29
130-140
cookabout1/2estimated time,then
Medium
325
27-31
150-160
checkat 1/2hourinteiwals w ithmeat
WellDone
325
32-42
170-185
thermome~rforinternaldoneness.
2, Thinroasts,3to4 pounds, m ayrequire
slightlylongertimesperpoundthan
thosegivenonguide.
Lamb
Leg,bonedandrolled
350
24-27
175-185
175 formedium.
185forwelldone.
FWk,fresh
Loin
350
25-34
170-195
Buyribssplitdowncenter.Threadon
Spareribs(barbecued)
350
1%-1$4 hrs. (totaltime)
spit. Tobarbecue, b rushwithsauce
Spareribs(plain)
400
e
minutes.
Flwk,cured
Ham
Cook-Before-Eating
bonein
325
17-20
160
FullyCooked
325
14-18
130
Poultry
Capon* (6-8Ibs.)
375
26-30
185-190
Brushwithmeltedbutteror margarine,
bastingor barbecuesauceseveraltimes
duringcooking.
Chicken* (2-3lbs.)
400
33-42
?
Sameas above.
Chicken~ (1%-2 lbs.)
400
48-62
T
Ifdeshed,thread 4 to 5 ofthissizechicken
crosswiseonspit.Letrevolve to within
1/2hourofdoneness time,thenbrush
every10minuteswithbarbecuesauce.
CornishHen*(1lb.)
400
About1hr. (toraltime)
?
Brushwithbutter,or butterandlemon
juice mixed.Threadhensonspiteither
lengthwise or crosswise.
Duckling* ( 4-51bs.)
350
31-35
185-190
Donotbrushwithfat.
Turkey* (8-12 Ibs.)
350
17-27
180-185
Cookwithoutbmshingwithfat, or brush
withbutteror margarine asdesired.When
cooked, s witchOVEN SETtoOFF,close
door,letturkeystand10to20minutesIN
OVEN. R emove fromovenandcarve.
veal
$houlder, bonedandrolled
350
30-33
180
Bologna
350
23-25
180
Brushwithsauceif desired.
Zanadian B acon
350
23-27
160
Luncheon M eat
12-oz. c an)
350
23-32(totaltime)
Brushwithsauceif desired.
Wieners, large
350
23-32(totaltime)
Brushwithsauceif desired.
1
T
s
E
(
:
%
j-Onsmallpoultry,testdonenessbymoving leggentlybackandforth,andpresslegmuscleto becertainit issoft.
*Ready-to-cook weight.IMPORTANT: Tielegsandwingscloseto bodyto makedonenessofbirdas uniformaspossible.Alltimesgivenareforunstuffed birds.
NOTE:Spillageof marinades, f ruitjuicesandbastingmaterialscontaining acidsmaycausediscoloration onovenlineror doorso shouldbe wipedupimmediately
witha papertowel.Whensurfaceis cool,cleanandrinse.
23
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