Salton RSB-1056 Instruction Booklet page 6

ROASTING TEMPERATURE AND TIME CHART
MEAT OR POULTRY
Beef – Standing Rib
(10 lbs./4.5 kgs.)
Beef – Rolled Roast
(10 lbs. /4.5 kgs.)
Pork – fresh
Boneless, rolled
Bone-in
(10 lbs./4.5 kgs)
Pork – smoked
Ham, whole
(12 lbs./5.5 kgs)
Lamb – leg
(10 lbs. /4.5 kgs.)
Veal
Boneless
Bone-in
(10 lbs./4.5 kgs.)
Turkey, stuffed
(20 lbs./9 kgs.)
NOTE:
1. Large roasts require slightly less cooking time per pound than small roasts.
Check internal temperature of roast during cooking for perfect results.
2. To cook an unstuffed turkey, reduce total cooking time by approximately
1 hour. Check internal temperature before serving.
3. Check internal temperature of poultry on the inside of the thigh.
TEMPERATURE
°F (°C)
325° (160°)
325° (160°)
350° (175°)
350° (175°)
325° (160°)
325° (160°)
325° (160°)
325° (160°)
325° (160°)
325° (160°)
INTERNAL
TEMPERATURE
°F (°C)
140° (60°) rare
160° (70°) medium
170° (75°) well done
140° (60°) rare
160° (70°) medium
170° (75°) well done
185° (85°) well done
185° (85°) well done
170° (75°) well done 25–28 (55–61)
150° (65°) medium
160° (70°) well done
175° (80°)
175° (80°)
195° (90°)
MINUTES PER LB.
(PER KG)
18–20 (40–44)
22–25 (48–55)
27–30 (59–66)
30–32 (66–70)
35–38 (77–83)
40–45 (88–99)
35–40 (77–88)
30–35 (66–77)
26–28 (57–61)
29–31 (63–68)
45–50 (99–110)
35-40 (77-88)
19–21 (41–46)
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