Toastmaster TRST18 - Manual (Page 9)

9
ROASTING CHART
Meat Weight (lbs.) Temp. Setting Min./lb.
BEEF Standing Rib 4-5 325° 20-25
Sirloin Tip 3-5 350° 20-25
Tenderloin 3 1 ⁄
2
- 4 450° 8-12
Pot Roast 4-6 300° 30-40
Corned Beef 3 1 ⁄
2
- 4 300° 15-20
LAMB Leg 5-8 350° 25
Shoulder, boneless 3-4 350° 25
PORK Loin Roast 3-5 350° 25-30
Rolled Shoulder 4-6 350° 35-40
Chops 4-5 325° 15-20
Country-Style 8-10 450° to brown
Ribs 250° 15-20
SMOKED Ham, bone in 10-15 325° 20-25
PORK shankless
Ham, boneless
8-12 325° 15-20
Ham, fully cooked 5-10 325° 13-28
VEAL Loin 4-6 325° 30-35
Shoulder 3-5 325° 30-35
POULTRY Chicken, whole 3 1 ⁄
2
- 5 350° 15-17
Chicken, whole 6-8 350° 18-20
Chicken, pieces 6-8 350° 8-10
Cornish Hens (4) 3 1 ⁄
2
- 4 1 ⁄
2
400° 15-20
Duck 4-5 425° 20-25
Turkey, prebasted 10-14 375° 12-17
Turkey, prebasted 14-22 375° 13-18
Turkey, fresh 10-14 350° 15-20
*Always preheat prior to roasting