KitchenAid KERC600 - Page 32

32
Using and Caring for Your Oven
Roasting chart
– Roast at oven temperature of 325°F
†
(163°C). Preheating is not needed unless
your recipe recommends it.
– Place roasting pan on rack position 1 or 2.
APPROXIMATE
MINUTES
PER POUND
25-29
35-37
45-47
23-25
30-32
35-40
25-30
35-37
18-20
21-24
30-32
45-48
28-30
40-44
17-18
13-14
28-30
14-19
11-15
35-38
43-45
APPROXIMATE
WEIGHT
3-5 lbs (1.5-2 kg)
6-7 lbs (3 kg)
4-6 lbs (2-3 kg)
6-7 lbs (3 kg)
3-4 lbs (1.5-2 kg)
5-6 lbs (2-3 kg)
4-5 lbs (2 kg)
3-5 lbs (1.5-2 kg)
8-10 lbs (3.5-4.5 kg)
3-4 lbs (1.5-2 kg)
10-16 lbs (5-7 kg)
18-25 lbs (8-11 kg)
3-4 lbs (1.5-2 kg)
5-6 lbs (2-3 kg)
MEAT
Beef
rolled rib
• rare
• medium
• well-done
standing rib
• rare
• medium
• well-done
rump roast
• medium
• well-done
Lamb
leg
• rare
• medium
• well-done
Pork
loin
shoulder
ham, fully cooked
Poultry
chicken
†
turkey, unstuffed
Veal
loin
shoulder
†
For chicken, set the oven temperature to 350°F (177°C).
††
The muscles may not be large enough to use a thermometer.
MEAT
THERMOMETER
TEMPERATURE
140°F (60°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
150-155°F (66-69°C)
180°F (82°C)
170°F (77°C)
170°F (77°C)
185°F (85°C)
130°F (54°C)
130°F (54°C)
185°F
††
(85°C)
180-185°F (82-85°C)
180-185°F (82-85°C)
170°F (77°C)
170°F (77°C)