| Food | Weight Pounds | Temperature Setting Degrees | Approx. Cooking Time Hours | Maximum Holding Time Hours | | Rolled Rib Beef Roast, Medium | 4 | 325 | 2½-3 | 4 | | Leg of Lamb Roast, Well Done | 6 | 325 | 3½ | 4 | | Loin End Pork Roast | 5 | 325 | 4 | 4 | | Cured, Whole Ham | 12 | 325 | 3½ | 4 | | Veal Loin Roast | 5 | 325 | 3 | 4 | | Meat Loaf, Well Done | 3 | 350 | 1½ | 3 | | Chicken, Stuffed | 3½-4½ | 325 | 3-3½ | 3 | | Baked Fish, Stuffed | 2½-3½ | 400 | 45 min. | 2 | | Ham Slice With Raisin Sauce | 350 | 1 | 3 | | Stuffed Pork Chops | 350 | 1½ | 3 | | Swiss Steak (covered) | 350 | 1½ | 4 | | Glazed Carrots and Onions (covered) | 350 | 1½ | 3 | | Scalloped Potatoes (covered) | 350 | 1½ | 3 | | Stewed Tomatoes | 350 | 1 | 4 | | Macaroni and Cheese Casserole | 350 | 45 min. | 3 | | Tuna and Noodle Casserole | 400 | 40 min. | 2 | | Turkey Casserole | 350 | 25 min. | 3 | | Apple Crisp | 375 | 45 min. | 4 | | Fudge Pudding | 350 | 1 | 3 | Many variables such as size, composition and initial temperature of the meat are often encountered in roasts of the same weight. Therefore, the oven timer settings can only be approximate. For more accurate and unattended meat roasting a meat probe is recommended.
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