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Roasting Chart
| Meat |
Weight |
Time |
Temp. |
| Chicken |
4-7 lbs. |
20 min./lb. |
350 ° |
| Chicken |
3-3 1/2 lbs. |
13-15 min./lb |
450 ° |
| |
(add 15-20 min if stuffed) |
|
|
| Capon |
7-9 lbs. |
20-22 min./lb. |
350 ° |
| Duckling |
4-5 lbs. |
15-18 min./lb. |
350 ° |
| Ham (Whole) |
10-14 lbs. |
20-22 min./lb. |
325 ° |
| Pork Loin |
3-5 lbs. |
20-22 min./lb. |
350 ° |
| Pork Ribs |
3-4 lbs. |
30 min./lb. |
350 ° |
| Rib Eye (boneless) |
3 lbs. |
12-13 min./lb. (for rare) |
350 ° |
| Beef Brisket |
5-6 lbs. |
30-35 min./lb. |
375 ° |
| Beef Rib (bone in) |
4-6 lbs |
25 min./lb. |
300 ° |
| Tenderloin |
3-3 1/2 lbs. |
11-12 min./lb. |
350 ° |
| Turkey (stuffed) |
16-24 lbs |
12-15 min./lb. |
325 ° |
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