Idiomas disponibles
Idiomas disponibles
Gas oven
Recipe guide
Roasting guide
For detailed instructions, see page 26
Food
Amount (lb)
Rib Roast
3-5
Tenderloin
2-3
Roast
Roast
(Bone-in or
3-5
Boneless)
Chops
0.5-1" thick
Chicken,
2.5-3.5
Whole
Turkey, Whole
10-16
(Unstuffed *)
Turkey, Whole
18-24
(Unstuffed *)
Turkey
4-6
Breasts
Cornish Hen
1-1.5
30 English
Roasting time
Temperature
(minutes per pound)
(°F/°C)
Beef
Medium
28–33
350/177
Well Done
30–38
350/177
Medium
35–45
350/177
Well Done
45–55
350/177
Pork
22–28
350/177
2 chops
30–40 total
350/177
4 chops
40–50 total
350/177
6 chops
45–55 total
350/177
Poultry
26–30
375/191
10–16
325/163
8–15
325/163
18–23
325/163
50–75 total
325/163
Food
Amount (lb)
Half Leg
3-4
Whole Leg
6-7
NOTE
* Stuffed turkey requires additional roasting time. The minimum safe temperature
for stuffing in poultry is 165 °F (74 °C).
NOTE
The size, weight, thickness, roasting temperature setting, and your preference of
doneness will affect the roasting time. The guide above is based on foods starting
at refrigerator temperature.
Roasting time
Temperature
(minutes per pound)
(°F/°C)
Lamb
Medium
25–30
325/163
Well Done
30–35
325/163
Medium
25–30
325/163
Well Done
30–35
325/163
