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Roasting Chart
Preheat Roaster Oven for 20 minutes. Suggested times are only a guide. Use a meat
therrmometer for more accurate roasting.Set meat on Rack in preheated Cookwell
Type of Food
Avg. Weight
in pounds
Temp. Setting
Preheat/Roast
Roast Time
in Minutes
BEEF
Ground Beef 2.5 to 3 lb. 425°F/425°F 10 to 12 well
Pot Roast, boneless 2.5 to 3 lb. 350°F/325°F 15 to 18 medium
Round Steak 2.5 to 3 lb. 375°F/325°F 20 to 25 medium
Sirloin Tip 3 to 4 lb. 350°F/325°F 20 to 25 medium
Standing Rump 3 to 4 lb. 350°F/325°F 20 to 25 rare-med
Standing Rump 2.25 to 3 lb. 425°F/400°F 12 to 15 rare-med
LAMB
Leg, Sirloin, half 3 to 4 lb. 375°F/350°F 25 to 30 well
Shoulder, boneless 3 to 4 lb. 350°F/325°F 25 to 30 med-well
PORK
Chops, center cut 2.25 to 3 lb. 400°F/325°F 15 to 20 well
Loin Roast, center 3 to 4 lb. 350°F/325°F 25 to 30 well
Shoulder rolled 3 to 4 lb. 375°F/350°F 25 to 30 well
Ribs, lean country
(Precook ribs to tender;
nish in 425°F Roaster
Oven or on outdoor grill.)
4 to 5 lb. 250°F/250°F 20 to 25 well
Ham slice 1 to 1.5 lb. 350°F/350°F 20 to 25 well
Ham, precooked 3 to 5 lb. 350°F/325°F 15 to 20 heated
VEAL
Veal Shoulder, roast 2.25 to 3 lb. 350°F/325°F 20 to 25 well
POULTRY
Chicken Pieces 3.5 to 4.5 lb. 400°F/375°F 15 to 20 well
Chicken Whole 3.5 to 4.5 lb. 400°F/400°F 15 to 20 well
Turkey, breast 2.5 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.