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Les langues disponibles
COMBINATION ROAST COOKING GUIDE
FOOD
Beef
Turn over after half of cooking time.
Ribs (2 to 4 lbs.)
Rare
Medium
Well
Boneless Ribs, Top Sirloin
Rare
Medium
Well
Beef Tenderloin
Rare
Medium
Chuck, Rump or Pot Roast (2
(Use cooking bag for best results.)
Turn over after half of cooking time.
Ham
Canned (3-lb. fully cooked)
Butt (5-lb. fully cooked)
Shank (5-lb. fully cooked)
Turn over after half of cooking time.
Lamb
Bone-in (2 to 4 lbs.)
Medium
Well
Boneless (2 to 4 lbs.)
Medium
Well
Turn over after half of cooking time.
Pork
Bone-in (2 to 4 lbs.)
Boneless (2 to 4 lbs.)
Pork Chops (
2 chops
4 chops
6 chops
Turn over after half of cooking time.
Poultry
Whole Chicken (2
Chicken Pieces (2
Cornish Hens (untied)
Unstuffed
Stuffed
Duckling
Turkey Breast (4 to 6 lbs.)
Fish
Seafood
1-lb. fillets
Lobster Tails (6 to 8-oz. each)
Shrimp (1 to 2 lbs.)
Scallops (1 to 2 lbs.)
Note:
• The roasting time in the chart above is only a guideline for your reference. You need to adjust time according to
the food condition or your preference. Check doneness at the minimum time.
COOKING
1
/
to 3 lbs.)
2
3
/
to 1-inch thick)
4
1
/
to 6 lbs.)
2
1
/
to 6 lbs.)
2
OVEN TEMP.
375°F
375°F
375°F
375°F
375°F
375°F
375°F
375°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
350°F
305°F
305°F
375°F
375°F
425°F
375°F
375°F
300°F
350°F
350°F
350°F
350°F
- 35 -
TIME, MIN./LB.
9 to 13
11 to 15
13 to 17
9 to 13
11 to 15
13 to 17
16 to 18
18 to 20
18 to 20
15 to 18
15 to 18
15 to 18
13 to 18
18 to 23
14 to 19
19 to 24
17 to 20
19 to 22
10 to 13
13 to 16
16 to 19
15 to 17
15 to 18
15 to 18
22 to 25
15 to 18
11 to 15
7 to 10
10 to 15
9 to 14
8 to 13
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