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Amana DCF4205 Manual

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Cooking (cont'd)
Roasting Guidelines
Tender cutssuch as riband loincuts are best cooked by dry heat methods,
such as masting. To mast:
1. Heat oven to desired temperature.
2. Place roastdirectlyfrom refrigeratorfat side upin a shallowroasting pan.
3. Insert ovenproofmeat thermometer so tipis centered inthickest part of
roast.Make sure thermometer does not restin fat or on bone.
4. Remove roast 5 °F belowdesired degree offinishedinternal
temperature.
5. Transfer roastto carvingboard and tent looselywith aluminum foilfor
approximately 15 minutes.
Meat Cut
Recommended Internal Temperature Oven
Temperature
Weight I Approximate
Cooking Time
(pounds) (minutes)
BEEF
BonelessRumpRoast
"ripRoast
Eye RoundRoast
TenderloinRoast
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 4to6 25 to 30
325°F 3 ½ to 4 30 to 40
325°F 4 to 6 20 to 30
425=F 2 to 3 35 to 45
4to6 45 to 60
325°F 4 to 6 26 to 42
6to8 23 to 35
350°F 4to6 18to 24
PORK
Loin Roast, horm-ln
Rib Roast, boneless
Tenderloin
Ham hone-in, cook-before-estlng
All perk must be cooked to an internal
temperature of at least 160"F to reduce
the likelihoodof Trichinosisand other
food-borne illnesses.
350°F 3to5
350"F 2 to 4
450°F 1/=to 1
325°F 7 to 8
20 minutes
per pound
LAMB
Shoulder
Rib Roast
RibCrownRoast,not stuffed
LoinRoast
Leg,FrenchedStyleor HaWShank
Medium-Rare 150°F
Medium 160°F
Well Done 170"F
325°F
375°F
375°F
325°F
325°F
3Yzto6
1½-2½
2to3
1t/4to 1_
5to7
7to9
35 to 40
30 to 35
25 to 30
45 to 55
15to 20
20 to 25
POULTRY (unstuffed)
Capon
CornishHens,whole
Duck,whole
Goose, whole
Pheasant,whole
Quail, whole
Turkey
To reduce the risk offood-home illnesses,
poultry mustbe cooked to an intamal
temperature of 180°F.
325 to 350°F
325 to 350°F
325 to 350°F
325 to 350°F
325 to 350°F
325 to 350°F
325°F
4to8
l'_to 1½
2
8 to 16
20 to 30 min/Ib.
50 to 60 total
18-20 min/Ibl
20 to 25 min/Ib.
30 min/lb.
20 minutes total
i3 ½to 5½ 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.
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