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Roasting Guide
Food Item
Temperature
(Fahrenheit)
Beef - Tender
Cuts, Ribs,
High Quality
Sirloin Tips,
Rump or Top
Round *
Lamb - Leg
or Bone-in
shoulder *
Veal -
Shoulder,
Leg or Loin.
Pork - Loin,
Rib, or
Shoulder.*
Ham
(Precooked)
Chicken or
Duck
Chicken
(Pieces)
Turkey
* For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to above times.
** U.S.D.A. states in Safe Food Book-Your Kitchen Guide, "Rare beef is popular, but you should know that cooking
it only to 140ºF means some food poisoning organisms may survive."
All manuals and user guides at all-guides.com
Oven
Doneness
325
Rare
325
Medium
325
Well Done
325
Rare
325
Medium
325
Well Done
325
Well Done
325
Well Done
325
Warm
325
Well Done
350
Well Done
325
Well Done
Cook Time
(Minutes/Pound)
3 to 5 lbs.
6 to 8 lbs.
24 - 33
35 - 39
40 - 45
21 - 25
25 - 30
30 - 35
35 - 45
35 - 45
17 - 20 min./lb. (Any Weight)
35 - 45
35 - 45
10 - 15 lbs.
Over 15 lbs.
18 - 20
Min./lbs.
22
Internal
Temperature
(Fahrenheit)
18 - 22
140 - 150**
22 - 29
150 - 160
30 - 35
170 - 185
20 - 23
140 - 150 **
24 - 28
150 - 160
28 - 33
170 - 185
30 - 40
170 - 180
30 - 40
170 - 180
130 - 140
30 - 35
185 - 190
30 - 35
185 - 190
15 - 20
185 - 190 In
Min./lbs.
Thigh
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