11
Position of Oven
Shelves
Arrange the oven shelf or
shelves in the desired
locations while the oven is
cool. The correct shelf
position depends on the
kind of food and the
browning desired. As a
general rule, place most foods in the middle of the oven,
on either shelf position B or C. See the chart for
suggested shelf positions.
Oven Roasting
For self-clean models, do not lock the latch during
regular roasting. The latch is used for self-cleaning
only.
Roasting is cooking by dry heat. Tender meat or poultry
can be roasted uncovered in your oven. Roasting
temperatures, which should be low and steady, keep
spattering to a minimum.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set for BAKE or TIME
BAKE. (You may hear a slight clicking sound, indicating
the oven is working properly.)
Type of Food
Angel food cake
Biscuits or muffins
Cookies or cupcakes
Brownies
Layer cakes
Bundt or pound cakes
Pies or pie shells
Frozen pies
Casseroles
Roasting
Shelf Position
A
B or C
B or C
B or C
C
B
B or C
A (on cookie sheet)
B or C
A or B
ROASTING GUIDE
Meat 3 to 5 lbs. 6 to 8 lbs.
Tender cuts; rib, high quality 325˚ Rare: 24 - 33 18 - 22 140˚ - 150˚
sirloin tip, rump or top round Medium: 35 - 39 22 - 29 150˚ - 160˚
Well Done: 40 - 45 30 - 35 170˚ - 185˚
Lamb leg or bone-in shoulder 325˚ Rare: 21 - 25 20 - 23 140˚ - 150˚
Medium: 25 - 30 24 - 28 150˚ - 160˚
Well Done: 30 - 35 28 - 33 170˚ - 185˚
Veal shoulder, leg or loin 325˚ Well Done: 35 - 45 30 - 40 170˚ - 180˚
Pork loin, rib or shoulder 325˚ Well Done: 35 - 45 30 - 40 170˚ - 180˚
Ham, precooked 325˚ To Warm: 17 - 20
minutes per pound (any weight)
115˚ - 120˚
Poultry 3 to 5 lbs. Over 5 lbs.
Chicken or Duck 325˚ Well Done: 35 - 40 18 - 22 185˚ - 190˚
Chicken pieces 350˚ Well Done: 35 - 40 22 - 29 185˚ - 190˚
10 to 15 lbs. Over 15 lbs. In thigh:
Turkey 325˚ Well Done 18 - 25 15 - 20 185˚ - 190˚
Oven
Temperature
Type Doneness
Approximate Roasting Time
in Minutes per Pound
Internal
Temperature ˚F
(1 Kg = 2.2 lbs.)
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