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ROASTING CHART
Preheat Roaster Oven for 20 minutes. Suggested times are only a guide.
Use a meat thermometer for more accurate roasting. Set meat on RACK in preheated COOKWELL.
Type of Food Avg. Weight in pounds Temp. Setting Preheat/Roast Roast Time in Minutes/Lb.
BEEF
Corned Beef 3.5 to 4 lb. 350°F/300°F 15 to 20 med-well
Pot Roast, boneless 4 to 6 lb. 350°F/325°F 15 to 22 med-well
Tenderloin 3.5 to 4 lb. 450°F/450°F 8 to 12 rare-med
Sirloin Tip 3 to 5 lb. 350°F/325°F 20 to 25 medium
Standing Rump 4 to 6 lb. 350°F/325°F 15 to 22 rare-med
Standing Rump 2.25 to 3 lb. 425°F/400°F 12 to 15 rare-med
LAMB
Leg, Sirloin 5 to 8 lb. 400°F/350°F 25 to 30 med-well
Shoulder, boneless 3 to 4 lb. 400°F/350°F 25 to 30 med-well
PORK
Chops, center cut 4 to 5 lb. 450°F/325°F 15 to 20 well
Loin Roast, center 3 to 5 lb. 400°F/350°F 15 to 20 well
Shoulder rolled 3 to 4 lb. 375°F/350°F 25 to 30 well
Ribs, lean country
(Precook ribs
to tender. Finish in 425°F Roaster
Oven or on outdoor grill.)
8 to 10 lb. 250°F/250°F 15 to 20 med-well
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