KitchenAid KEBS277W - Page 15

• After reading the thermometer once,
push it further into the meat 1/2inch
or more and read again. If the
temperature drops, return the meat
to the oven for more cooking.
• Remove roasted meats from the oven
when the thermometer registers 5°F
to 10°Flower than the desired
doneness. The meat will continue to
cook after removal from the oven.
• Roasts will be easier to carve if
allowed to stand 10 to 15 minutes
after removal from the oven.
Roasting chart:
Selector set to BAKE.
Roast at oven temperature of 325°F. ** Preheat not needed.
APPROXIMATE APPROXIMATE MINUTES
MEAT WEIGHT PER POUND
MEAT THERMOMETER
TEMPERATURE
Beef
• rolled rib 5 - 6 Ibs.
rare
medium
well done
• standing rib 6 - 7 Ibs.
rare
medium
well done
• rump roast 4 - 6 Ibs.
medium
well done
30
35
45
25
30
40
25
30
140°F
150°F
170°F
140°F
150°F
170°F
150°F
170°F
Lamb
• leg, half
3 - 4 Ibs.
6- 7 Ibs.
35
30
180°F
180°F
Pork
• loin 4 - 5 Ibs.
• shoulder 4 - 5 Ibs.
• ham, fully cooked 3 - 5 Ibs.
8 - 10 Ibs.
35
40
18
15
170°F
185°F
130°F
130°F
Poultry
• chicken**
• turkey, unstuffed
3 - 4 Ibs. 30 185°F*
6 - 7 Ibs. 30 185°F*
10- 16 Ibs. 20 180°F
18- 25 Ibs. 18 180°F
Veal
• loin 3 - 4 Ibs. 35
• shoulder 5 - 6 Ibs. 45
*The muscles may not be large enough to use a thermometer.
**For chicken, set the oven temperature to 375°F.
170°F
170°F
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