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COMBINATION ROAST COOKING GUIDE
Food Oven Temp. Time, Min. / lb.
Beef
Ham
Lamb
Pork
Poultry
Seafood
Turn over after half of cooking time.
Ribs (2 to 4 Ibs.)
Rare
Medium
Well
Boneless Ribs, Top Sirloin
Rare
Medium
Well
Beef Tenderloin
Rare
Medium
Chuck, Rump or Pot Roast (21/2 to 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.)
Pork Chops (3/4 to 1-inch thick)
2 chops
4 chops
6 chops
Turn over after half of cooking time.
Whole Chicken (21/2 to 6 Ibs.)
Chicken Pieces (21/2 to 6 Ibs.)
Cornish Hens (untied)
Unstuffed
Stuffed
Duckling
Turkey Breast (4 to 6 Ibs.)
Fish
1-lb. fillets
Lobster Tails (6 to 8-oz. each)
Shrimp (1 to 2 Ibs.)
Scallops (1 to 2 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
425°F
375°F
375°F
300°F
350°F
350°F
350°F
350°F
9to 13
11 to 15
13 to 17
9to 13
11 to 15
13 to 17
16 to 18
18 to 20
18 to 20
15 to 18
15 to 18
15 to 18
13 to 18
18 to 23
14 to 19
19 to 24
17 to 20
19 to 22
10 to 13
13 to 16
16 to 19
15 to 17
15 to 18
15 to 18
22 to 25
15 to 18
11 to 15
7to 10
10 to 15
9to 14
8to 13
Note:
• The roasting time in the chart above is only a guideline for your reference. You need to adjust time according to the food
condition or your preference. Check doneness at the minimum time.
30