Kenmore 721.80829 - Manual (Page 36)

COMBINATION ROAST COOKING GUIDE
Food Oven Temp. Time, Min. / lb.
Beef Turn over after half of cooking time.
Ribs (2 to 4 lbs.)
Rare 375°F 9 to 13
Medium 375°F 11 to 15
Well 375°F 13to17
Boneless Ribs, Top Sirloin
Rare 375°F 9 to 13
Medium 375°F 11 to 15
Well 375°F 13to17
Beef Tenderloin
Rare 375°F 16to 18
Medium 375°F 18 to 20
Chuck, Rump or Pot Roast ( 2V2 to 3 lbs.) 300°F 18 to 20
(Use cooking bag for best results.)
Ham Turn over after half of cooking time.
Canned (3-lb. fully cooked) 300°F 15to18
Butt (5-lb. fully cooked) 300°F 15to 18
Shank (5-lb. fully cooked) 300°F 15to 18
Lamb Turn over after half of cooking time.
Bone-in (2 to 4 lbs.)
Medium 300°F 13to18
Well 300°F 18 to 23
Boneless (2 to 4 lbs.)
Medium 300°F 14to 19
Well 300°F 19 to 24
Pork Turn over after half of cooking time.
Bone-in (2 to 4 lbs.) 300T 17 to 20
Boneless (2 to 4 lbs.) 300°F 19 to 22
Pork Chops (3/4 to 1 -inch thick)
2 chops 350°F 10to13
4 chops 305°F 13to 16
6 chops 305°F 16to 19
Poultry Turn over after half of cooking time.
Whole Chicken ( 2V2 to 6 lbs.) 375°F 15to 17
Chicken Pieces ( 2V2 to 6 lbs.) 375°F
15to 18
Cornish Hens (untied)
Unstuffed 425°F
15to18
Stuffed 375°F
22 to 25
Duckling 375°F
15to 18
Turkey Breast (4 to 6 lbs.) 300°F
11 to 15
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