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Cooking instructions

Rupena’s Traditional Favorites:
Cooking Instructions

Prime Rib
Preheat oven to 350°. Pour 1” of water in bottom of pan. Bake for approximately 2 hours and 25 minutes. Take roast out of oven and cover for 15 minutes before carving.

Internal temperatures: (check using a meat thermometer)
Rare: 140°                  Medium Rare (Ideal Temperature): 150°
Medium: 160°             Well: 170°

 

Crown Roast of Pork
Preheat oven to 350°. Pour 1” of water in bottom of pan. Bake for approximately 3 hours and 30 minutes. Keep roast covered for the first 2 hours of baking, then remove cover and continue baking until the internal temperature reaches 185° **

 

Stuffed Pork Chops
Preheat oven to 350°. Pour about ¼” of water in pan. Bake for approximately 1 hour covered. Remove cover and bake for an additional 20-30 minutes.**

 

Stuffed Chicken Breast
Preheat oven to 350° pour about ½” of water in pan. Bake for approximately 1 hour and 15 minutes covered. Remove cover and bake for an additional 20 minutes.**

 

Whole Beef Tenderloin or Stuffed Whole Tenderloin
Preheat oven to 350° and bake. Do not cover.

Medium: 1 hour                      Well: 1 hour and 15 minutes

 

Boneless Pork Loin (Tied or Single Loin)
Tied: Bake at 350° for 30 minutes, covered. Remove cover and continue baking for an additional 2-2½ hours.

Single Loin: Bake at 350° uncovered in ½” of water. Bake uncovered 1 ½ hours.

 

Rump Roast
Preheat oven to 350°. Pour 2” of water in bottom of pan. Cover and bake 3-3 ½ hours. Remove from oven, let cool 15 minutes, then slice. Make gravy out of pan dripping. Put slices of beef back into pan with gravy. Bake at 300° for 1 hour.

 

Stuffed Pork Steak
Preheat oven to 350° pour ½” of water in pan. Bake for approximately 2 hours covered. Remove cover and bake for an additional 30 minutes.**

 **For a change, try substituting gravy or cream of mushroom soup for water.

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