Toastmaster 337 - Roasting Guide

12.
Toaster Oven Rotisserie Griddle Use and Care Guide
ROASTING GUIDE
Food Weight Temp. Roast Time Internal Temp.
BEEF*
Eye of Round 3-5 lbs. 325°F 1 1/2 - 2 hrs. 150-160°F
Standing Rib 4 lbs. 325°F 2 hrs. 25 mins. - 3 hrs. 150-160°F
Top Round Roast 3-
1
⁄
2
lbs. 375°F 2 hrs. 150-160°F
PORK
Loin (boneless) 3-5 lbs. 325°F 2 1/2 - 3 hrs. 170°F
Loin (with bone) 3-5 lbs. 325°F 2 1/2 - 3 hrs. 170°F
Ham (smoked) 5-7 lbs. 325°F 1 hr. 50 mins. to
2 hrs. 25 mins. 140°F
POULTRY
Chicken (whole) 3-5 lbs. 350°F 1 hr. 25 mins. to
1 hr. 50 mins. 190°F
Turkey (breast) 6-8 lbs. 350°F 2 - 2 1/2 hrs. 190°F
Cornish Hen 1-1
1
⁄
2
lbs. 350°F 1 hr. - 1 hr. 25 mins. 190°F
*Times are for Medium. Subtract 15 minutes for Rare and add 15 minutes
for Well-Done.
NOTE: All roasting times are based on meats at refrigerator temperature.
Frozen meats may take considerably longer. Therefore, use of a meat
thermometer is highly recommended.
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