5
18-Qt. Roaster Oven
ROAST CHART
Preheat Roaster Oven to roasting temperature before adding meat. Minutes per pound are ONLY A GUIDE. Set meat on Rack in Preheated Cookwell.
Avg. Weight Temp. Setting Approximate
Meat
In Pounds Preheat/Roast Minutes Per Pound
BEEF Corned Beef 3-1/2 to 4 350/300°F 15 to 20 medium-well
Pot Roast, boneless 4 to 6 350/300°F 15 to 22 medium-well
Sirloin Tip 3 to 5 350/350°F 20 to 25 rare-medium
Standing Rump 4 to 6 350/325°F 20 to 25 rare-medium
Tenderloin 3-1/2 to 4 450/450°F 8 to 12 rare-medium
LAMB
Leg, Sirloin 5 to 8 400/350°F 25 to 30 medium-well
Shoulder, boneless 3 to 4 400/350°F 25 to 30 medium-well
PORK
Chops, center cut 1 inch 4 to 5 450/325°F 15 to 20 well
Loin Roast, center 3 to 5 400/350°F 25 to 30 well
Shoulder rolled 4 to 6 400/350°F 35 to 40 well
Ribs, lean country 8 to 10 250/250°F 15 to 20 medium-well
Precook to tender; finish in 450°F. Roaster Oven or on outdoor grill.
SMOKED PORK
Ham, bone in, shankless 10 to 15 350/350°F 20 to 25 well
Ham, boneless 8 to 12 350/325°F 15 to 20 well
Ham, precooked 5 to 10 350/325°F 13 to 28 heated
VEAL
Loin 4 to 6 350/325°F 30 to 35 well
Shoulder, bone 3 to 5 350/325°F 30 to 35 well
POULTRY
Chicken, pieces 6 to 8 400/375°F 8 to 10 well
Chicken, whole 3-1/2 to 5 400/375°F 13 to 18 well
Cornish Hens (4) 3-1/2 to 4-1/2 450/450°F 15 to 20 well
Duck 4 to 5 450/425°F 20 to 25 well
Turkey, prebasted 10 to 14 400/350/400°F 12 to 17 well
Turkey, prebasted 14 to 20 400/350/400°F 13 to 18 well
Turkey, whole fresh 10 to 14 400/350/400°F 15 to 20 well
*To obtain additional browning on poultry, mix 1/4 Cup melted margarine with 1 Tsp. browning sauce; brush evenly over skin before roasting.
*For crisper skin, baste, then remove liquid during roasting. *Roast turkeys at 400°F. for first and last hour; roast at 350°F. for remaining time.
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