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Preheat Roaster Oven for 0 minutes. Suggested times are only a guide. Use a meat
therrmometer for more accurate roasting. Set meat on Rack in preheated Cookwell
Type of Food
BEEF
Corned Beef
Pot Roast, boneless
Tenderloin
Sirloin Tip
Standing Rump
Standing Rump
LAMB
Leg, Sirloin
Shoulder, boneless
PORK
Chops, center cut
Loin Roast, center
Shoulder rolled
Ribs, lean country
(Precook ribs to tender;
finish in 425°F Roaster
Oven or on outdoor grill.)
Ham, slice
Ham, precooked
VEAL
Veal Shoulder, roast
POULTRY
Chicken Pieces
Chicken Whole
Cornish Hens (4)
Duck
Turkey, whole
*To obtain additional browning on poultry, mix 4 tbsp. melted margarine with 1 tsp.
browning sauce; brush evenly over skin before roasting.
*For crisper skin, baste, then remove liquid during roasting.
Roasting Chart
Avg. Weight
Temp. Setting
in pounds
Preheat/Roast
3.50 to 4.0 lb.
4 to 6 lb.
3.5 to 4 lb.
3 to 5 lb.
4 to 6 lb.
.5 to 3 lb.
5 to 8 lb.
3 to 4 lb.
4 to 5 lb.
3 to 5 lb.
3 to 4 lb.
8 to 10 lb.
8 to 1 lb.
5 to 10 lb.
3 to 5 lb.
6 to 8
3.5 to 5 lb.
3.5 to 4.5 lb.
4 to 5 lb.
10 to 14
8
Roast Time
in Minutes/Lb.
350°F/300°F
15 to 0 med-well
350°F/35°F
15 to med-well
450°F/450°F
8 to 1 rare-med
350°F/35°F
0 to 5 medium
350°F/35°F
15 to rare-med
45°F/400°F
1 to 15 rare-med
400°F/350°F
5 to 30 med-well
400°F/350°F
5 to 30 med-well
450°F/35°F
15 to 0 well
400°F/350°F
15 to 0 well
375°F/350°F
5 to 30 well
50°F/50°F
15 to 0 med-well
350°F/35°F
15 to 0 well
350°F/35°F
15 to 5 heated
350°F/35°F
30 to 35 well
400°F/375°F
8 to 10 well
400°F/400°F
13 to 18 well
450°F/450°F
15 to 0 well
450°F/45°F
0 to 5 well
400°F/400°F
15 to 0 well
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