Roasting Guide - Sears 61011 Owner's Manual

Sears range user manual
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Roasting Guide
Oven
Approximate
Roasting Time
Internal
Type
Temperature
Doneness
in Minutes per Pound
Temperature
Meat
Tender cuts; rib,
high quality sirloin tip,
rump or top round*
Lamb leg or bone-in
shoulder*
Veal shoulder,
leg or loin*
Pork loin, rib
or shoulder*
Ham,
precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
325°E (I63°C.)
325°E (163°C.)
325°F, (I63°C.)
325°E (163°C.)
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
3 to 5 lbso
(1.4 to 2.3 kg)
24-35
35-39
39-45
6 to 8 lbs.
(2°7 to 3.6 kg)
18-25
25-31
31-33
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30-40
140-150°E (60-66°C.)t
150-160°E (66-7I°C0
170-185°E (77-85°C0
140-150°E (60-66°C)t
150-160°E (66-71°C°)
170-185°E (77-85°C)
170-180°E (77-82"C.)
170-180_F, (77-82°C.)
I t5-125°E (46-52°C,)
325°E (163°C.)
325°F (t63°C)
350°F. (I77°Co)
325°E (163°C_)
18-23 minutes per pound
(450 grams) any weight
To Warm:
3 to 5 lbso
Over 5 lbs.
(1.4
to 2.3
kg)
(2.3
kg)
_ell
Done:
Well Done:
Wei1 Done:
35-40
30-35
35-40
I0 to 15 lbs,
Over 15 Ibs.
(4.5 to 6.8 kO
(6.8 kO
t6-22
12-19
185-190°F,(85-88oC.)
185-19WE (85-88°C.)
In thigh:
185-190°F(85-88°Co)
*For boneless
rolled roasts over 6" (t5 cm) thick, add 5 to 10 minutes
per pound
(450 grams) to times given above.
tThe
UoS. Department
of Agriculture
says, "Rare beef is popular,
but you should know that cooldng it to only 140°E (60°C)
means some
food poisoning
organisms
may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev June 1985.)
I9

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