Kenmore 73511 - Manual (Page 27)

Boasting
(continued)
Frozen Roasts
Frozen roasts of beef, pork, !am b, etc., can be roasted
without thawing, but ai!ow 15 to 25 m inutes additional
tim e per pound (allow 15 m inutes additional time per
pound lor roasts under 5 pounds; allow more time per
pound for larger roasts),
Thaw most frozen poultry before roasting to ensure
even doneness-. Som e comm ercial frozen poultry can
be cooked successfully without thawing. Follow direc­
tions given on packer's label.
Dual Shelf Cooking
This allows more than one food to be cooked at the
sam e time. For example; W hile roasting a 20-lb,
turkey at position R, a second shelf m ay be positioned
on shelf support D so that scalloped potatoes can be
cooked at the same tim e. (See page 25,) Calculate
the total cooking tim e that will enable both dishes to
com plete cooking at the sam e time. Allow 15 to 20
m inutes of additional cooktime for the potatoes.
Roasting Guide
Type
Oven
ТбГпрвгэТиг© Doneness
Approximate Roasting Time
in Minutes per Pound internai
Temperature “F
Meat 3 to 5 !bs, 6 to В lbs.
Tender cuts; rib, high quality sirloin tip. згб“ Rare: 24-35 18-26 130“-140”
rump Or top round*
Medium: 35-39 25-31 is o ^ -te o *
Well Done: 39-45 31-33 170”-185”
Lamb leg or bone-in sbouidsr’ 325“ Rare; 21-25 20-23 13Q°-140"
Medium: 2S"3Q 24-28 ISO"-160"
Well Done; 30-35 28-33 170“-185”
Veal shoulder, leg or loin' 325* Well Done: 35-45 30-40 i70 “-ie o "
Porit loin, rib or shoulder* 325* Wstl Done: 35-45 30-40 170"-180"
Ham, precooked 325“ To Warm: 18-23 minutes per pound (any weight) 115°-125“
'For boneless rolled roasts over 6 inches t lick, add 5 to 10 m inutes per poun d to times given above
Poultry 3 to Bibs, Over 5 ibs
Chicken or Duck 325* Well Done: 35-40 30-35 185"-190°
Chicken pieces 350” Well Done: 35-40 185“-130°
10 to IS lbs Over 15 ibs. In thigh:
Turkey 325” Well Done; 16-22 12-1S 185"-190"
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