KitchenAid SUPERBA KEBS176 - Page 19

ROASTING TIPS, (CONTINUED)
• After reading the thermometer once, push it fur¬
ther into the meat 1/2 inch 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°Fto 10°F lower 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 TIME AND
TEMPERATURE CHART
Meat Cut
Weight
in
Pounds
Oven
Temperature
Setting
Approx.
Minutes
Per Lb.
Meat Thermometer
Temp. Degrees F.
Beef Rolled Rib
rare
5-6
325
30
140
medium
5-6
325
35
150
weU done
5-6
325
45
170
Standing Rib
rare
6-7
325
25
140
medium
6-7
325
30
150
well done
6-7
325
40
170
Rump Roast
medium
4-6
325
25
150
well done
4-6
325
30
170
Lamb Leg (half)
3^
325
35
180
6-7
325
30
180
Fresh Pork
Loin
4-5
325
35
170
Shoulder
4-5
325
40
185
Poultry
3^
425
30
* * ★
‘Chicken
5-7
425
30
* * *
Duck
10-12
325
25
* * *
Goose
6-10
325
25
* * *
*‘Turkey
10-16
325
20
170-175
18-25
325
18
170-175
Fully Cooked Ham
3-5
325
18
130
8-10
325
15
130
Veal
Loin
3-4
325
35
170
Shoulder
5-6
325
45
170
•Add
15 minutes if chicken
is stuffed
**Add 30 minutes if turkey is stuffed
***The muscles are not usually large enough to
use a thermometer
20