|
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.
