Roasting Chart - Magic Chef CGR3742CDT Owner's Manual

I I
IIIII
I II IIIIIIII IIIII I II I I II
ROASTING CHAR[
IIIHIIIIII II IIIIIIII II _ I
(OVENTEMPERATURE 3 25°)
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CUT
Rib
Boneless Rib
RolledRump
(high quality)
,,, i iii1,11 ,i iii i, , i iii
Sirloin Tip
Pork (fresh) Loin
BonelssHam
Cookbefore eating ham
Pre cookedham
i
Shoulderpicnicham
APPROX. WEIGHT
6 to 8 pounds
4 to 6 pounds
4 to 6 pounds
31/4 to 4 pounds
3 to 5 pounds
5-7
2-5
H i
Under 10 pounds
10- 15
APPROX. MIN.
PERLB.
23-25
27-30
32-35
26-32
34-38
40,42
25-30
35-40
30-35
35-40
30-45
20 - 30
17- 20
14- 18
25-35
INTERNAL
MEATTEMP.
140Rare
160Med.
170 Well
140
160
170
150- 170
140- 170
170
170
170
155- 160
155- 160
130
170
Lamb Leg
Shoulder(whole)
Shoulder(boned)
Veal
Leg. lamb shoulder
5 to 8 pounds
3 to 5 pounds
3 to 5 pounds
3 to 5 pounds
20-35
30-35
40-45
30-40
170- 190
170- 180
170- 190
170- 180
Poultry
Chicken
Turkey
6 to 8 pounds
3 to 5
pounds
Over5 pounds
25-35
30-40
35-40
170- 180
185- 190
185- 190
6 to 16 pounds
16 to 20 pounds
Over20 pounds
20-25
18 - 20
15- 18
180 - 185 (in thigh)
180- 185
180- 185
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