Kenmore 362.7562 Manuel d'utilisateur télécharger pdf (Page 18)

USING THE OVEN (continued)

Roasting Guide

Oven

Approximate Roasting Time

Internal

Type

Temperature

Doneness

in Minutes per Pound

Temperature

Meat

3 to 5 lbs.

6 to 8 lbs.

(1,4 to 2.3 kg)

(2,7 to 3.6 kg)

Tender cuts; rib,

325'’F(163°C) Rare:

24~"35

18-25

140-150°F(60-66°C)t

high quality sirloin tip,

Medium:

35-39

25-31

150-160°F(66-71 °C)

rump or top round*'

Well Done:

39-45

31-33

170-185°F (77-85°C)

Lamb leg or bone-in

325°F (les^c)

Rare:

21-25

20-23

140-150”F (60~66°C)t

Rhniilrler*

Medium:

25-30

24-28

150-160°F (66-71 °C)

Well Done:

30-35

28-33

170-185T (77-85“C)

Veal shoulder.

325°F(163°C)

Well Done:

35-45

30^0

170-180°F(77-82°C)

leg or loin*

Pork loin, rib

325°F (163°C)

Well Done;

35-45

30-40

170-180°F (77-82°C)

or shoulder*

Ham, precooked

325°F(163°C)

To Warm;

18-23 minutes per pound

115-125°F (46-52°C)

(450 grams) any weight

Poultry

3 to 5 lbs.

Over 5 lbs.

(1.4 to 2.3 kg)

(2.3 kg)

Chicken or Duck

325°F (163°C)

Well Done;

35-40

30-35

185-190°F (85-88°C)

Chicken pieces

350°F(177°C)

Well Done:

35-40

185-190°F (85-88°C)

10 to 15 lbs.

Over 15 lbs.

(4.5 to 6.8 kg)

(6.8 kg)

In thigh:

Turkey

325°F (163“C)

Well Done:

16-22

12-19

185-190T (85~88“C)

*For boneless rolled roasts over 6" (15 cm) thick, add 5 to 10 minutes per pound (450 grams) to times given above-

tThe U S. Department of Agriculture says, "Rare beef is popular, but you should know that cooking it to only 140°F

(60°C) means some food poisoning organisms may survive." (Source: Safe FQod_Book.,Ypur Kitchen Guid.e- USDA Rev,

June 1985.)

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Kenmore 362.7562 Manuel d'utilisateur Page 18

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