Kenmore 362.7262 Use & Care Manual page 18

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 boneqn
shoulder*
Veal shoulder,
leg or loin*
Pork loin, rib
or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
325°F (163°C)
325°F (163°C)
325°F (I63°C)
325°F (163°C)
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
3 to 5 Ibs. 6 to 8 Ibs,
(1,4 to 2°3 kg) (2.7 to 3.6 kg)
24-35 18-25
35-39 25-31
39-45 31-33
2I -25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
140-150 ° F
150-160 ° F
170-185°F
140-150 ° F
150-160°F
170-185°F
170-180 ° F
170-180 ° F
325°F (t63°C)
325°F (163°C)
350°F (177°C)
325°F (163°C)
18-23 minutes per' pound
(450 grams) any weight
To Warm:
3 to 5 Ibs. Over 5 Ibs.
(1.4 to 2.3 kg) (2.3 kg)
60-66°C)t
66-71°C)
77-85°C)
60-66°C)t
66-71°C)
77-85°C)
77-82°C)
77-82°C)
115-125°F (46-52°C)
Welt Done:
Well Done:
Well Done:
35-40 30-35
35-40
10 to 15 Ibs. Over 15 Ibs.
(4.5 to 6.8 kg) (6,8 kg)
16-22 12-19
t85-190°F (85-88°C
185-190°F (85-88°C
In thigh:
185-190°F (85-88°C
*For boneless rolled roasts over 6" (15 cm) thick, add 5 to 10 minutes per pound (450 grams) to times given above.
tThe US.. Department of Agriculture says, "Rare beef is popular, but you should know that cooking it to only 140°F
(60°C) means some food poisoning organisms may survive?' (Source: Safe Food Book. Your Kitchen Guide. USDA Re_.
June 1985..)
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