Estimated Time And Temperature Chart - Ronco Oven User Manual

Note: Add 2 minutes to times for the oven to come up to temperature.
FOOD WEIGHT/QTY INTERNAL TEMP EST TIME
CHICKEN
Whole Chicken or Duck
Cornish Hens (side-by-side)
Pause-to-Sear (breast stopped in front of Heating Element) @ 4 min. – browner breast if necessary
2 Chickens/Ducks (side-by-side)
Turkey
Chicken Pieces
Turkey Burgers
Chicken Kabobs
PORK
Baby Back Ribs (Parboiled 15 min)
Rolled Pork Loin
Pork Tenderloin
Pork Chop
Boneless Pork Chops
Boneless Ham (cooked)
Italian Sausages
Uncooked
Cooked
Hot Dogs
BEEF
Standing Rib Roast
Roast
Steaks
Hamburgers(9)
Beef Kabobs
LAMB
Leg of Lamb
SEAFOOD
Salmon Steaks (Basket)
Fish Fillets (Basket)
Fish Fillets (Basket)
Shrimp Kabobs
Halibut Fillets (Basket)
Temperatures based on USDA Food Safety and Inspection Service Guidelines.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
4 ½ lbs 180
2-4 lbs 180
4 lbs each 180
Up to 15 lbs 180
About 3 lbs 180
1 ¼ lbs 165
8 Kabobs 180 well
1-3 racks 160 med. 170 well
5 ½ lbs 160 med. 170 well
1 ¾ to 2 lbs 160 med. 170 well
4-6 chops 160 med. 170 well
6 chops 160 med. 170 well
3 lbs 160 med.
Up to 16
Up to 16
Up to 16
Up to 6 ½ lbs 145 med.
Up to 6 ½ lbs 140 rare
160 med.
170 well
1 ¼'' thick medium
¼ lb each medium-well
8 Kabobs medium
to 6 ½ lbs 160 med
4-6 steaks 1 ¼'' thick
¾'' thick
thin
6 Kabobs
¾'' inch (breaded with dill)
15 min./lb
10 min./lb
10 min./lb
12-15 min./lb
45 min. total
30-35 min total
30-35 min total
35 min. total
20-30 min./lb
30-35 min./lb
30-35 min./lb
20 min./lb
13 min./lb
30-35 min./lb
20-25 min./lb
10-15 min./lb
18 min./lb
16 min./lb
18 min./lb
20 min./lb
20 min./lb
20 min./lb
20 min./lb
22 min./lb
20-25 min. total
25 min. total
18 min. total
20-25 min. total
30 min. total