KitchenAid KERI500 Use And Care Manual page 41

Using and Caring for Your Oven
Roasting chart
- Press BAKE.
- Roast at oven temperature of 325°F (163°C). *
Preheating is not needed.
- Place roasting pan on rack position 1 or 2.
- Refer to "Cooking tips" section,
4
APPROXIMATE MEAT
APPROXIMATE MINUTES THERMOMETER
MEAT WEIGHT PER POUND TEMPERATURE
Beef
rolled rib 3-5 Ibs (1.4-2.3 kg)
• rare 25-29 140OF (60oc)
• medium 35-37 160OF (71oc)
• well-done 45-47 170OF (77oc)
standing rib 6-7 Ibs (2.7-3.2 kg)
• rare 23-25 140°F (60°C)
• medium 30-32 160°F (71°C)
• well-done 35-40 170°F (77°C)
rump roast 4-6 Ibs (1.8-2.7 kg)
• medium 25-30 160°F (71°C)
• well-done 35-37 170°F (77°C)
Lamb
leg 6-7 Ibs (2,7-3.2 kg)
• rare 18-20 140 ° F (60°C)
• medium 21-24 150.155OF (66.68oc)
• well-done 30-32 180°F (82°C)
Pork
loin
shoulder
3-4 Ibs (1.4-1.8 kg) 45-48
5-6 Ibs (2.3-2.7 kg) 28-30
4-5 Ibs (1.8-2.3 kg) 40-44
170°F (77°C)
170°F (77°C)
185°F (85°C)
ham, 3-5 Ibs (1.4-2.3 kg) 17-18 130°F (54°C)
fully cooked 8-10 Ibs (3.6-4.5 kg) 13-14 130°F (54°C)
Poultry
chicken* 3-4 Ibs (1.4-1,8 kg) 28-30
185°F (85oc) **
turkey, 10-16 Ibs (4,5-7.3 kg) 14-19 170-160°F (77-82°C)
unstuffed 18-25 Ibs (8,2-11.3 kg) 11- 15 170-180°F (77-82°C)
Veal
loin 3-4 Ibs (1.4-1.8 kg) 35-38 170°F (77°C)
shoulder 5-6 Ibs (2,3-2.7 kg) 43-45 170°F (77°C)
* For chicken, set the oven temperature to 350°F (177°C).
** The muscles may not be large enough to use a thermometer.
41