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• We recommend the use of a meat ther-
mometer to ensure perfectly cooked
roasts and poultry every time. If using a
meat thermometer, the meat or poultry
should be removed from the roaster
oven when the thermometer reading is
5 to 10 degrees below the desired tem-
perature. The internal temperature will
continue to rise after the meat has been
removed from the roaster oven.
• The roaster oven cooks turkeys in less
time than conventional ovens. A 14- to
18-pound (6.3–8.2 kg) 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.
• 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.
• Food must be hot enough to prevent
bacterial growth. Visit foodsafety.gov
for more information.
Roasting Meats and Poultry
NOTE: Large turkeys with very tall or deep chest cavities might have difficulty
fitting under the buffet lid.
WT. LBS MEAT COOK TIME COOK TIME
FOOD WT. KGS THERM. (18 qt./325°F) (22 qt./325°F)
(18 L/160ºC) (22 L/160ºC)
Roasting Chart
14–18 lbs 165°F/74ºC 2 to 3 hours 2 to 3 hours
6.3–8.2 kgs
19–24 165°F/74ºC N/A 2 to 3 hours
8.6–10.9
5–7 165°F/74ºC 1
1
⁄2 hours 1
1
⁄2 hours
2.3–3.2
6–8 165°F/74ºC 1 to 1
1
⁄2 hours 1 to 1
1
⁄2 hours
2.7–3.6
5–7 145°F/63ºC 2
1
/2 hours 2
1
/2 hours
2.3–3.2 (med.)
5–7 145°F/63ºC 2 hours 2 hours
2.3–3.2 (med.)
7–10 155°F/68ºC 2 to 3 hours 2 to 3 hours
3.2–4.5
15–18 155°F/68ºC 2 to 3 hours 2 to 3 hours
6.8–8.2
(Fully Cooked)
(Fully Cooked)
Whole Turkey
Whole Turkey
Turkey Breast
Roasting Chicken
Beef Roast
Fresh Pork Roast
Picnic Shoulder Ham
Whole Ham
NOTE: Roasting chart is for reference only. Follow package directions or USDA
recommendations. Visit www.foodsafety.org for more information on safe internal
cooking temperatures.
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