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MEATAN#POULTRY
UNCOVEREDPAN
Beef:
Standingrib
3to6Ibs.
Bonelessrib
1to4Ibs.
Sirloin,boneless
Rump,eye
3to6Ibs.
Triotip
Tenderloin
1ol/2to3Ibs
Chicken:3to5tbs.
Unstuffed
Stuffed*
Pieces
CornishGame
Hens
Meatloef
1to2Ibs,
Lamb:
Leg
4 to 8 Ibs.
Rackof lamb
1to 3 Ibs.
Pork:
Loin
4 to 6 Ibs.
3 to 5 Ibs.
Turkey:
Whole,
8to 15 Ibs.
Unstuffed
Stuffed*
Whole
16to 24 Ibs.
Unstuffed
Stuffed
Breast,withbone
5to 7 Ibs.
Veal:
Loin(bonein)
2to 4 Ibs.
325°F
325°F
325°F
425°F
375°F
375°F
375°F
350°F
350°F
350°F
350°F
350OF
350OF
325OF
325°F
325°F
325°F
325°F
325°F
Roast
RACK
3
3
2
2
1
1
2
2
2
2
1
1
COOK
TIME
MinutesPer Ib,
28to 32
30to 33
30to 33
Total Time
30 to 40 min.
35 to 45 min.
MinutesPer Ib.
18to21
18to21
60 minutes
Total Time
60to 90 minutes
Total Time
60to 75minutes
Minutes Per Ib.
24to 30
30to 35
Minutes Per lb.
32to 35
32to 35
MinutesPer lb.
9to12
lOto 15
7toll
lOto12
16to21
MinutesPer lb.
32to 34
Builtoin DM Oven Care and Use Manual
PROBE
TEMP
135°F
150°F
160°F
135°F
150°F
160°F
135°F
150°F
160°F
135°F
150°F
160°F
180°F
180°F
180°F
180°F
170°F
135°F
135°F
150°F
150°F
180°F
180°F
180°F
180°F
170°F
150°F
DONENE88
MedRare
Med
Well
MedRare
Med
Well
MedRare
Meal
Well
MedRare
Med
Well
Thigh
Thigh
Thigh
Breastand
Thigh
Well
MedRare
MedRare
Med
Med
Thigh
Thigh
Thigh
Thigh
Breast
Med
CARVING
TEMP
145°F
160°F
170°F
145°F
160°F
170°F
145°F
160°F
170°F
145°F
160°F
170°F
180°F
180°F
180°F
180°F
170°F
145°F
145°F
160°F
160°F
180°F
180°F
180°F
180°F
170°F
160°F
* The minimum safe temperature for stuffing in poultry is 165°R
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