Amana ACM1580A Owner's Manual
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Roasting Guidelines
Tender cuts such as rib and loin cuts are best cooked by dry heat methods, such as roasting.
To roast:
1. Heat oven to desired temperature.
2. Place roast directly from refrigerator fat side up in a shallow, non=metal pan.
3. Place roast in combination oven.
4. Remove roast and check internal temperature with a meat thermometer. DO NOT place roast inside combination
oven with thermometer.
5. Roast is done when 5° F below desired degree of finished internal temperature.
6. Transfer roast to carving board and tent loosely with aluminum foil for approximately 15 minutes.
Meat Cut
BEEF
Boneless Rump Roast
Tip Roast
Eye Round Roast
Tenderloin Roast
Rib Roast
Rib Eye Roast
PORK
Loin Roast, bone-in
Rib Roast, boneless
Tenderloin
Ham bone-in, cook-before-eating
LAMB
Shoulder
Rib Roast
Rib Crown Roast, not stuffed
Recommended
internal
Temperature
Very Rare 130° F
Rare 140° F
Medium Rare 145° F
Medium 160° F
Well Done 170° F
Very Well Done 180° F
All pork must be cooked to
an internal temperature of at
least 160 ° F to reduce the
likelihood of Trichinosis and
other food-borne illnesses.
Medium Rare 150° F
Medium 160° F
Oven
Temperature
325 ° F
325 ° F
325 ° F
425 ° F
325 ° F
350 ° F
4to6
3½ to 4
4to6
2to3
4to6
4to6
6to8
4to6
350 ° F 3 to
350 ° F 2 to
450 ° F ½ to
325 ° F 7 to
5
4
1
8
325 ° F 3½ to 6
375 ° F 1½ to 2½
375 ° F 2 to 3
Approximate
CookingTime
(minutes)
25 to 30
30 to 40
20 to 30
35 to 45
45 to 60
26 to 42
23 to 35
18 to 24
20 minutes
per lb.
35 to 40
30 to 35
25 to 30
Loin Roast
Leg, Frenched Style or
Half Shank
POULTRY (unstuffed)
Capon
Cornish Hens, whole
Duck, whole
Goose, whole
Pheasant, whole
Quail, whole
Turkey
Well Done 170° F
To reduce the risk of food-
borne illnesses, poultry must
be cooked to an internal tem-
perature of 180 ° F.
325 ° F
325 ° 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
1_/4to 1_4
5to7
7to9
4to8
1_/4to 1½
2
8to 16
45 to 55
15 to 20
20 to 25
20 to 30 mins./Ib.
50-60 mins. total
18 to 20 mins./Ib.
20 to 25 mins./Ib.
30 mins./Ib.
20 mins. total
3½ to 5½ hrs.
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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