Amana THE BIG OVEN ACF4215A - Manual (Page 21)

Cooking (cont’d)
Roasting Guidelines
Tender cuts such as rib and loin cuts are best cooked by dry heat methods,
such as roasting. To roast:
1. Heat oven to desired temperature.
2. Place roast directly from refrigerator fat side up in a shallow roasting pan.
3. Insert ovenproof meat thermometer so tip is centered in thickest part of
roast. Make sure thermometer does not rest in fat or on bone.
4. Remove roast 5 'F below desired degree of finished internal
temperature.
5. Transfer roast to carving board and tent loosely with aluminum foil for
approximately 15 minutes.
Meat Cut Recommended Internal Temperature
Oven
Temperature
Weight
(pounds)
Approximate
Cooking Time
(minutes)
BEEF
Sonai*» Rump Roast
Tip Roast
Eye Round Roast
Tenderloin Roast
Rib Roast
Rib Eye Roast
Very Rare 130*F
Rare 140°F
Medium Rare 145'F
Medium 160°F
Well Done 170°F
Very Well Done 180°F
325"F
325°F
325°F
425*F
325'F
350°F
4 to 6
3 Va to 4
4 to 6
2 t o 3
4 to 6
4 to 6
6 to 8
4 to 6
25 to 30
30 to 40
20 to 30
35 to 45
45 to 60
26 to 42
23 to 35
18 to 24
PORK
350°F 3to5
350”F 2 to 4
450°F Vztol
325-F 7 to 8
Loin Ro»t, bone-in
Rib RoasL bonel»s
Tenderloin
Ham bone-in, cook-befora-»tlng
All poik must be cooked to an Internal
temperature of at least 160°F to reduce
the iikelihood of Trichinosis and other
food-borne illnesses.
20 minutes
per pound
LAMB
325-F
3l4to6 35 to 40
375-F
^У2-2Уг 30 to 35
375-F 2to3 25 to 30
325-F
iVatoiy* 45 to 55
325-F 5 to 7 15 to 20
7 to 9 20 to 25
Shoulder
Rib Roast
Rib Crown Ro»t, not stuffed
Loin Rout
Leg, Franched Style or Half Shank
POULTRY (unstuffed)
Medium-Rare
Medium
Well Done 150'F
160“F
170“F
Capon
To reduce the risk of food-borne illnesses,
poultry must be cooked to an internal
temperature of 130°F.
325 to 350-F 4 to 8 20 10 30 min/lb.
Cornish Hens* whole 325 to 350-F 1 ’/4 toi V i
50 to 60 total
Duck, whole 325 to 350-F
—
18-20 min/lb.
Goose, whole 325 to 350-F
—
20 to 25 min/lb.
PlMasant, whole 325 to 350-F 2 30 min/lb.
Quail, whole 325 to 350-F — 20 minutes total
Turkey 325-F 8 to 16 3 14 to 5 '/2 hours
All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer’s
Council, and the American Sheep Industry Council,
21