ADOBE OVEN MEATS
Starting oven temperature: 500° to 450°
|Weight||Approx. time||Doneness (cut to test)|
|Chicken||3 to 4 lb||45 min. to 1 1/4 hr.||Breast white at bone in thickest part|
|Turkey||12 to 14 lb.||about 2 hr.||160° at breastbone in thickest part|
|Leg of lamb||5 1/2 to 6 1/2 lb.||1 1/4 to 1 1/2 hr.||135° at bone in thickest part (medium-rare)|
|Beef rib roast||about 10 lb.||2 1/2 to 2 3/4 hr.||135° in center (medium-rare)|
1. Rinse meat, pat dry, sprinkle with salt and pepper, and set poultry (breast up) or roasts (fat side up) on a rack in a close-fitting shallow pan.
2. Push meat in pan to center or back of oven. Cook with door open until temperature drops to 350°, then close door. Check in 5 minutes; if over 400°, open door and let cool to 350° again. Close door. Check every 30 minutes during last hour. For more meat, use 2 cuts the same size.