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Preheat 12-Qt. Roaster Oven to roasting temperature. Minutes per pound are ONLY A GUIDE. Use a meat thermometer for more accurate roasting. Set meat
on Rack to roast.
Weight Temp. Setting Roast Time
Meat In Pounds
Preheat/Roast In Minutes/Lb.
BEEF Corned Beef 3-1/2 to 4 350°F/275°F 20 to 25 medium- well
Sirloin Tip 3 to 5 400°F/325°F 20 to 25 rare-medium
Tenderloin 3-1/2 to 4 425°F/425°F 9 to 12 rare-medium
LAMB Leg, sirloin 3-1/2 to 5 400°F/350°F 25 to 30 medium-well
Shoulder, boneless 3 to 4 400°F/325°F 30 to 35 medium-well
PORK Chops, center cut 1 inch 4 to 5 425°F/300°F 15 to 20 well
Loin Roast, center 4 to 6 400°F/325°F 20 to 25 well
Shoulder, rolled 4 to 6 400°F/325°F 35 to 40 well
Ribs, lean, country 6 to 8 250°F/250°F 20 to 25 well
(Precook to tender; finish in 425°F Roaster or outdoor grill)
SMOKED PORK Ham, bone-in, shank less 8 to 12 350°F/350°F 25 to 30 well
Ham, boneless 5 to 10 350°F/325°F 20 to 25 well
Ham, precooked 5 to 10 350°F/325°F 15 to 20 heated
VEAL Shoulder, boned 3 to 5 350°F/325°F 25 to 30 well
Loin 4 to 6 350°F/325°F 25 to 30 well
POULTRY* Chicken, pieces 4 to 6 400°F/375°F 10 to 15 well
Chicken, whole 3-1/2 to 5 400°F/375°F 15 to 20 well
Cornish Hens (4) 3-1/2 to 4-1/2 425°F/425°F 20 to 25 well
Turkey, whole 10 to 13 400°F/350°F/400°F** 12 to 15 well
* To get better browning and quicker roasting on poultry, mix 1/4 Cup margarine with 1 tsp. browning sauce; brush over skin before roasting.
* For crisper skin, baste and then remove liquid during roasting. Let meat stand for 5 minutes before serving.
** Divide cooking time into three cycles using indicated settings; remove excess liquid after second cycle completes.
NESCO
®
12-Qt. Convection Oven 16
TRADITIONAL ROASTING MEAT CHART