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COMBINATION ROAST COOKING GUIDE
Food Oven Temp. Time, Min. / lb.
Beef
Ham
Lamb
Pork
Poultry
Turn over after half of cooking time.
Ribs (2 to4 Ibs.)
Rare
Medium
Well
Boneless Ribs, Top Sirloin
Rare
Medium
Well
BeefTenderloin
Rare
Medium
Chuck, Rump or Pot Roast (21/2to 3 Ibs.)
(Use cooking bag for best results.)
Turn over after half of cooking time.
Canned (3-lb.fully cooked)
Butt (5-lb. fully cooked)
Shank (5-lb.fully cooked)
Turn over after half of cooking time.
Bone-in (2 to 4 Ibs.)
Medium
Well
Boneless (2 to 4 Ibs.)
Medium
Well
Turn over after half of cooking time.
Bone-in (2 to 4 Ibs.)
Boneless (2 to 4 Ibs.)
PorkChops (3/4to 1-inchthick)
2 chops
4 chops
6 chops
Turn over after half of cooking time.
Whole Chicken(21/2to 6 Ibs.)
Chicken Pieces (21/2to 6 Ibs.)
Cornish Hens (untied)
Unstuffed
Stuffed
Duckling
Turkey Breast (4 to6 Ibs.)
375°F
375°F
375°F
375°F
375°F
375°F
375°F
375°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
300°F
350°F
305°F
305°F
375°F
375°F
9t013
11t015
13t017
9to13
11t015
13t017
16to 18
18to 20
18to 20
15t018
15to 18
15to 18
13t018
18to 23
14to 19
19to 24
17to 20
19to 22
10
13
16
15
15
425OF 15
375OF 22
375OF 15
300OF 11
to 13
to 16
to 19
to 17
to 18
to 18
to 25
to 18
to 15
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