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Cooking Guide
General Cooking Tips & Preferences
·Place oven rack in correct position before preheating
oven. Rack position is 2 or 3 for standard roasting &
rack 1 for convection roasting (refer to Figure 1).
·For extra browning brush skin with oil.
·Insert a meat thermometer into the inner thigh (avoid
touching the bone) to accurately determine doneness.
Take a second reading inserted another 1/2"/1 cm
continue cooking.
·Poultry continues to cook after removal from oven
Allow to stand 15-20 minutes before carving.
Convection Roasting:
raised roasting rack over the 2 pc. broiler pan (broiler
rack is necessary to prevent spattering).
·Convection cooking may be faster; times may often
be reduced up to 25% - for large items check shortly
before the suggested minimum cooking time.
General Cooking Tips & Preferences
·Place oven rack in correct position before preheat-
ing oven.
·After reading the thermometer insert another
1/2"/1 cm and read again. If it reads lower than the
·Meat continues to cook after removal from oven -
Allow meat to stand about 15- 20 minutes before
carving.
Convection Cooking:
back of oven and place the raised roasting rack over
the 2 pc. broiler pan. (broiler rack is necessary to
prevent spattering).
·Convection cooking may cook faster; times may
often be reduced up to 10 minutes per lb (.5 Kg) - for
large items meat should be checked shortly before
the suggested minimum cooking time.
·Recommended for “all” tender meats to give a
brown outside with a juicy, tender inside.
·For extra browning brush lean meats with oil.
·Place all roasts fat side up on raised roasting rack.
Oven Rack
Positioning
Figure 1
1
2
3
4
This chart is a referance guide only, as variables such as size, tempature and individual preferances may affect the cooking time.
Recipe or package directions should always take precedence. Keep a record of your results, preferred tempatures and times.
Meat Roasting Guide:
Poultry Roasting Guide:
Foods
Degree of
Doneness
Oven Temperature for Regular or
Convection Roasting
Internal Cooking
Temperature
°F °C Minutes per lb (per kg) °F °C
Beef
Sirloin or Rib Roasts Rare 325 160 20-25 (45-50) 140 60
Medium 325 160 25-30 (55-60) 160 70
Well done 325 160 30-35 (65-70) 170 75
Rump, Round (roast) Rare 275 140 40-45 (80-85) 140 60
Medium 275 140 45-50 (90-95) 160 70
Veal
Leg, Loin, Rib Roasts Medium 325 160 30-35 (65-70) 160 70
Well done 325 160 35-40 (75-80) 170 75
Pork
Leg or Loin 325 160 20-25 (45-50) 160 70
Crown Roast 325 160 15-20 (32-30) 160 70
Shoulder Roast 325 160 25-30 (35-40) 160 70
Ham
Smoked, pre-cooked 325 160 10-15 (22-25) 140 60
Lamb
Leg Rare 325 160 20-25 (45-50) 140 60
Leg, Shoulder Roasts Medium 325 160 25-30 (55-60) 160 70
Well done 325 160 30-35 (65-70) 170 75
Rack (Roast) Rare 400 200 10-12 (22-25) 140 60
Medium 400 200 12-18 (25-38) 160 70
Foods
Oven Temperature for Stan-
dard or Convection Roast
Internal
Cooking
Temperature
°F °C Minutes per lb
(per kg)
°F` °C
Turkey Lbs Kg
Stuffed 6-8 3-3.5 325 160 30-32 (60-65) 180 82
Stuffed 10-12 4.5-5.5 325 160 23-25 (45-50) 180 82
Stuffed 16-22 7-10 325 160 15-20 (30-35) 180 82
Unstuffed 6-8 3-3.5 325 160 25-30 (50-55) 170 77
Unstuffed 10-12 4.5-5.5 325 160 18-23 (25-30) 170 77
Unstuffed 16-22 7-10 325 160 13-15 (25-30) 170 77
Parts-1/2-Boneless Breast or Leg 1 500 (g) 325 160 60-75 min. total 170 77
Chicken Lbs Kg
Capon 5-8 2.3-3.6 325 160 18-20 (40-45) 170 77
Chicken, Whole, Unstuffed 3-4 1.3-1.8 325 160 20-25 (45-50) 170 77
Chicken, Quarters 325 160 18-20 (40-45) 170 77