Elmira Stove Works 1954 Manual Do Utilizador
21
21
- Roast at oven temperature of 325
°
F.*
*For chicken, set the oven temperature to 350
°
F.
Preheating is not needed.
- Place roasting pan on rack position 1 or 2. See page 19 for rack positions.
APPROXIMATE
MEAT
APPROXIMATE
MINUTES
THERMOMETER
MEAT
WEIGHT
PER POUND
TEMPERATURE
Beef
rolled rib
3-5 lbs
• rare
25-29
140
°
F
• medium
35-37
160
°
F
• well-done
45-47
170
°
F
standing rib
6-7 lbs
• rare
23-25
140
°
F
• medium
30-32
160
°
F
• well-done
35-40
170
°
F
rump roast
4-6 lbs
• medium
25-30
160
°
F
• well-done
35-37
170
°
F
Lamb
leg
6-7 lbs
• rare
18-29
140
°
F
• medium
21-24
150-155
°
F
• well-done
30-32
180
°
F
Pork
loin
3-4 lbs
45-48
170
°
F
5-6 lbs
40-44
185
°
F
shoulder
4-5 lbs
40-44
185
°
F
ham, fully cooked
3-5 lbs
17-18
130
°
F
8-10 lbs
13-14
130
°
F
Poultry
chicken*
3-4 lbs
28-30
185
°
F
turkey, unstuffed
10-16 lbs
14-19
170-180
°
F
18-25 lbs
11-15
170-180
°
F
Veal
loin
3-4 lbs
35-38
170
°
F
shoulder
5-6 lbs
43-45
170
°
F
STANDARD OVEN MEAT ROASTING CHART