Meat Roasting Guide; Poultry Roasting Guide - Heartland Appliances 4200 Installation And Operating Instructions Manual

This chart is a referance guide only, as variables such as size, tempature and individual preferances may affect the cooking time.
Recipe or package directions should always take precedence. Keep a record of your results, preferred tempatures and times.

Meat Roasting Guide:

Foods
B eef
S irloin or R ib R oas ts
R um p, R ound (roast)
Veal
Leg, Loin, R ib R oasts
Pork
Leg or Loin R oast
C row n R oas t
S houlder R oast
H am
S m ok ed, pre-cook ed
Lam b
Leg
Leg, S hould R oasts
R ack (R oas t)

Poultry Roasting Guide:

Foods Foods
Turk ey Turk ey
S tuffe d S tuffe d
S tuffe d S tuffe d
S tuffe d S tuffe d
U nstu ffed U nstu ffed
U nstu ffed U nstu ffed
U nstu ffed U nstu ffed
P arts -1/2-B oneles s B reas t O R Leg P arts -1/2-B oneles s B reas t O R Leg
Chic ken Chic ken
C apon C apon
C hic ke n, W hole , U ns tuffe d C hic ke n, W hole , U ns tuffe d
C hic ke n, Q uarters C hic ke n, Q uarters
Cooking Guide
Oven Tem perature for R egular or
D egree of
C onvection R oasting
D oneness
°F
R are 325 160
M edium 325 160
W ell done 325 160
R are 275 140
M edium 275 140
M edium 325 160
W ell done 325 160
325 160
325 160
325 160
325 160
R are 325 160
M edium 325 160
W ell done 325 160
R are 400 200
M edium 400 200
O ve n Tem perature for S ta ndard or O ve n Tem perature for S ta ndard or
C onvection R oast C onvection R oast
°F °F °C °C
Lbs Lbs K g K g
6 - 8 6 - 8 3 - 3.5 3 - 3.5 325 325 160 160
10 - 12 10 - 12 4.5 - 5 .5 4.5 - 5 .5 325 325 160 160
16 - 22 16 - 22 7 - 10 7 - 10 325 325 160 160
6 - 8 6 - 8 3 - 3.5 3 - 3.5 325 325 160 160
10 - 12 10 - 12 4.5 - 5 .5 4.5 - 5 .5 325 325 160 160
16 - 22 16 - 22 7 - 10 7 - 10 325 325 160 160
1 1 50 0 (g) 50 0 (g) 325 325 160 160
Lbs Lbs K g K g
5 - 8 5 - 8 2.3 -3 .6 2.3 -3 .6 325 325 160 160
3 - 4 3 - 4 1.3 -1 .8 1.3 -1 .8 325 325 160 160
325 325 160 160
Internal
C ooking
Tem perature
°C M inu tes p er lb (p er kg ) °F
20-25 (45-50) 140
25-30 (55-60) 160
30-35 (65-70) 170
40-45 (80-85) 140
45-50 (90-95) 160
30-35 (65-70) 160
35-40 (75-80) 170
20-25 (45-50) 160
15-20 (25-30) 160
25-30 (35-40) 160
10-15 (22-25) 140
20-25 (45-50) 140
25-30 (55-60) 160
30-35 (65-70) 170
10-12 (22-25) 140
12-18 (25-38) 160
Internal Internal
Cooking Cooking
Tem perature Tem perature
M inutes p er lb (per Kg) M inutes p er lb (per Kg) °F °F
30-32 (6 0-65) 30-32 (6 0-65) 180 180
23-25 (4 5-50) 23-25 (4 5-50) 180 180
15-20 (3 0-35) 15-20 (3 0-35) 180 180
25-30 (5 0-55) 25-30 (5 0-55) 170 170
18-23 (3 5-40) 18-23 (3 5-40) 170 170
13-15 (2 5-30) 13-15 (2 5-30) 170 170
60-75 m in . total 60-75 m in . total 170 170
18-20 (4 0-45) 18-20 (4 0-45) 170 170
20-25 (4 5-50) 20-25 (4 5-50) 170 170
18-20 (4 0-45) 18-20 (4 0-45) 170 170
20
General Cooking Tips & Preferences
·Place oven rack in correct position before
preheating oven.
·After reading the thermometer insert another
1/2"/1 cm and read again. If it reads lower than the
°C
first then continue cooking.
·Meat continues to cook after removal from oven -
Allow meat to stand about 15- 20 minutes before
60
carving
70
Convection Cooking:
75
·For convection roasting, insert the grease filter in
60
back of oven and place the raised roasting rack
over the 2 pc. broiler pan. (broiler rack is necessary
70
to prevent spattering).
·Convection cooking may cook faster; times may
70
often be reduced up to 10 minutes per lb (.5 Kg) -
75 for large items meat should be checked shortly
before the suggested minimum cooking time.
·Recommended for "all" tender meats to give a
70
brown outside with a juicy, tender inside
70
·For extra browning brush lean meats with oil
70
·Place all roasts fat side up on raised roasting rack
60
60
70
75
60
70
General Cooking Tips & Preferences
·Place oven rack in correct position before
preheating oven. Rack position is 2 or 3 for standard
°C °C
roasting & rack 1 for convection roasting (refer to
Figure 1)
·For extra browning brush skin with oil
82 82
82 82 ·Insert a meat thermometer into the inner thigh
(avoid touching the bone) to accurately determine
82 82
doneness. Take a second reading inserted another 1/
2"/1 cm and read again , if it reads lower than the
77 77
first then continue cooking.
77 77
·Poultry continues to cook after removal from oven
77 77
Allow to stand 15-20 minutes before carving.)
77 77
Convection Roasting:
·Insert the grease filter in back of oven and place
the raised roasting rack over the 2 pc. broiler pan
(broiler rack is necessary to prevent spattering).
77 77
77 77 ·Convection cooking may be faster; times may
often be reduced up to 25% - for large items check
77 77
shortly before the suggested minimum cooking time.