Magic Chef TIME SAVOR RANGE Manual page 40

Oven cooking
bags work well
for less tender cuts
o/mec, ror/or
heating a jully
cooked ham.
Be sure to vent tke
5 *'_')2
bag m avoid excess
steam buildup.
ROASTING CHART FOR BEEF AND PORK ROASTS
FOOD WEIGHT RACK FINAL SPEED TIPS
POS. TEMPERATURE TIME*
Beef 4 Ibs. # 2 Rare 140 50 min.to l hr. Roastswhich arethin tend
RibEyeRoast Medium 160 l hr.5 rain.to I hr. lOmin, tocookfaster than chunky
boneless Welldone 170 I hr. lOmin.to I hr. 2Omin. roasts.Bonelessroasts
5-6lbs. #2 Rare 140 1 hr. 5 rain.to 1 hr. lOmin, should betiedtokeeptheii
Medium 160 1 hr.5 rain.to I hr. 15 min. shape during cooking.
Well done 170 1 hr. 15min.to 1hr. 25 rain.
Shoulder Roast 41bs. #2 WeHdone 170 1 hr. 10rain.to / hr. 20 min. ' To start, placeservingside
5-6lbs. #2 Welldone 170 I hr. 15min.to I hr.25 min. ! down.At haWofthecook-
Chuck Roast 41bs. #2 Welldone 170 1 hr. to 1 hr. 15 rain. ing time,turn the mast
over,and shieldifnecessary
Rump Roast 41bs. #2 Med.Rare 150 50min.to 1 hr.
bonelessrolled Welldone 170 I hr. 5 rain.to I hr. 15 min. For lesstender cuts of
5-6lbs. #2 Med.Rare 150 I hr.5 min.to I hr. 15 min. meat, use acooking bag
Welldone 170 1 hr. 15rain.to 1hr.25min, withslitscutintheendof
the bagto vent.
Pork
Shoulder Roast 3-5 lbs. #2 Welldone 170 45 rain.to I hr.
boneless,tied
Ham, fullycooked, Usecookingbagwith I cup
whole,boneless water,Cut slitsin'the bagat
Ham, fullycooked the er/d.'Tumth¢ ha_,er
*The times in the chart above are suggested times• A meat thermometer is the most accurate way to determine doneness
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