Roasting chart – haier RTC1700SS User Manual
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ROASTING CHART:
(Roasting times are per pound)
Type/Oven Temp. Weight (lb) Approx. Roasting Time Meat Therm. Reading (F)
Beef: 350˚
20-22 min.
Rare-120˚-130˚
Sirloin Tip/
3-8
23-24 min.
Med-140˚-150˚
Top Round
25-27 min.
Well-160˚-170˚
Eye Round
3-6
18-20 min.
Rare-120˚-130˚
21-23 min.
Med-140˚-150˚
24-26 min.
Well-160˚-170˚
Standing Rib
3-6
20-22 min.
Rare-120˚-130˚
23-24 min.
Med-140˚-150˚
25-27 min.
Well-160˚-170˚
Pork: 350˚
Loin (Bone in)
3-6
25 min.
Well-170˚
Loin (Boneless)
3-8
15 min.
Well-170˚
Fresh Ham
4-8
25 min.
Well 170˚
Smoked Ham:
325˚
Full Cooked
w/bone (half)
6-8
15 min.
140˚
(whole)
12-16
15-17 min.
140˚
Lamb: 350˚
Leg
6-8
20-23 min.
Med-170˚
25 min.
Well 180˚
Poultry: 325˚
Chicken, unstuffed
6-8
20 min.
180˚
Chicken, stuffed
6-8
25 min.
180˚
Turkey, unstuffed
16-22
15 min.
180˚
Turkey, stuffed
16-22
20 min.
180˚
English
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RTC1700SS Manual 10/2/03 4:06 PM Page 14