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• The Roasting Chart lists cooking
times for tender cuts of meat that
are usually dry-roasted. These roasts
are from the rib or sirloin area. To
tenderize cuts from the leg (ham) or
shoulder/chuck area, cook in liquid
for a longer period of time.
• Times indicated are approximate and
should be used only as a general
guideline. Individual cuts of meat and
personal preference may dictate
longer or shorter roasting times.
• The roaster oven cooks turkeys in less
time than conventional ovens. A 14- to
18-pound unstuffed turkey will cook
in approximately 2
1
⁄2 hours. A turkey
cooked in the roaster oven is moist
and juicy but does not brown. If you
want a turkey with browned skin,
please use the Turkey Browning
Sauce in the “Recipes” section.
The roaster oven can bake your favorite
cakes, pies, breads, or casseroles like a
conventional oven. Pans and dishes
should be placed on the rack for best
heat circulation. Using the rack is also
recommended for convenience in
removing hot dishes and pans from
the roaster oven.
Do not remove the cover of the roaster
oven unless necessary. Removing the
cover allows heat to escape and affects
the temperature of the roaster oven.
Baking
Food
Whole Turkey
Turkey Breast
Roasting Chicken
Beef Roast
Fresh Pork Roast
Picnic Shoulder Ham
(Fully Cooked)
Whole Ham
(Fully Cooked)
Cooking Time
(at 325°F)
2 to 2
1
⁄2 hours
1
1
⁄2 hours
1
1
⁄2 hours
2
1
⁄2 hours
2 hours
3 hours
3 hours
Meat Thermometer
Temperature
180°F
180°F
180°F
160°F (medium)
160°F (medium)
140°F
140°F
Weight
14-18 lbs.
5-7 lbs.
6-8 lbs.
5-7 lbs.
5-7 lbs.
7-9 lbs.
17-19 lbs.
Roasting Chart
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