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5
6 Qt. Roaster Oven
BEEF
Meat Average Weight Temp Setting Approx. Minutes
in Pounds Preheat/Roast per Pound
Ground Beef 2.25 lb. to 3 lb. 425°F/425°F 10 to 12 well
Pot Roast, boneless 2.5 lb. to 3 lb. 350°F/325°F 15 to 18 medium
Round Steak 2.5 lb. to 3 lb. 375°F/325°F 20 to 25 medium
Sirloin Tip 3 lb. to 4 lb. 350°F/325°F 20 to 25 medium
Standing Rump 3 lb. to 4 lb. 350°F/325°F 20 to 25 rare-medium
Standing Rump 2.25 lb. to 3 lb. 425°F/400°F 12 to 15 rare-medium
LAMB
Leg, Sirloin, half 3 lb. to 4 lb. 375°F/350°F 25 to 30 well
Shoulder, rolled 3 lb. to 4 lb. 350°F/325°F 25 to 30 medium-well
PORK
Chops, center cut 1 in. 2.25 lb. to 3 lb. 400°F/325°F 15 to 20 well
Loin Roast, center 3 lb. to 4 lb. 350°F/325°F 25 to 30 well
Shoulder rolled 3 lb. to 4 lb. 375°F/350°F 25 to 30 well
Ribs, lean country 4 lb. to 5 lb. 250°F/250°F 20 to 25 well
(Precook ribs to tender; finish in 425°F Roaster Oven or on
outdoor grill.)
SMOKED PORK
Ham slice 1 lb. to 1.5 lb. 350°F/350°F 20 to 25 well
Ham, precooked,
boneless 3 lb. to 5 lb. 350°F/325°F 15 to 20 heated
VEAL
Shoulder, blade roast 2.25 lb. to 3 lb. 350°F/325°F 20 to 25 well
POULTRY
Meat Average Weight Temp Setting Approx. Minutes
in Pounds Preheat/Roast per Pound
Chicken Pieces 3.5 lb. to 4.5 lb. 400°F/375°F 15 to 20 well
Chicken Whole 3.5 lb. to 4.5 lb. 400°F/400°F 15 to 20 well
Turkey, boneless
breast 2.5 lb. to 3 lb. 375°F/325°F 25 to 30 well
*To obtain additional browning on poultry, mix 4 tbsp. melted
margarine with 1 tsp. browning sauce; brush evenly over skin before
roasting.
*For crisper skin, baste, then remove liquid during roasting.
Steam/Poach Chart
Place Rack in 6 Quart Roaster Oven, add hot water to the amount given
in chart, cover, preheat to 400°F. Steam all vegetables at 400°F.
Steaming will bring out the fresh flavor, color and texture of each
vegetable. Times may vary due to freshness, size differences, and
desired degree of doneness. The suggested times will give you
crisp-tender vegetables.
Vegetable Steam Time Water Amount
Artichoke Trimmed 20 to 25 minutes 1.5 cups
Asparagus Trimmed 8 to 12 minutes 1.5 cups
Green Beans Whole,
snapped 10 to 15 minutes 1.5 cups
Beets Whole 2 in. to 3 in. 20 to 25 minutes 2 cups
MW 6qt #63847 10/25/01 2:30 PM Page 7 Sally Mercury:65946 Metalware books:63847: