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Idiomas disponibles
Idiomas disponibles
RO230C05ESM1 V.qxd
6/11/05
DETERMINING MEAT DONENESS
It is recommended that you use a meat thermometer to determine doneness
when cooking meat and poultry. Insert the thermometer into the center of
the thickest portion of the meat. Cook until temperature for desired doneness
is reached.
MEAT
RARE
BEEF
140° F
PORK
*
LAMB
140° F
SMOKED HAM
*
Cook before eating
Fully cooked
POULTRY
*
Roasting Chicken
Turkey
*Rare pork, ham or poultry is not recommended.
09:41
Page 7
COOKING GUIDE
MEDIUM
160° F
160° F
160° F
-E6-
ROASTING MEATS AND POULTRY
Meats will cook more rapidly in the Roaster Oven than a conventional oven.
Reducing temperature and increasing time will result in a browner, crispier
crust. Times indicated below are approximate and should be used as a
guideline only.
MEAT
BEEF ROASTS
WELL DONE
Standing Rib
Sirloin Tip
170° F
Tenderloin
170° F
Pot Roast
170° F
Corned Beef
LAMB
160° F
140° F
Leg
Shoulder, boneless
180° F
PORK
180° F
Loin Roast
Rolled Shoulder
Chops
Country-Style Ribs
SMOKED HAM
Bone-in, shank
Boneless
Fully cooked
VEAL
Loin
Shoulder
POULTRY
Chicken, whole
Chicken, whole
Chicken, pieces
Turkey, prebasted
Turkey, prebasted
Turkey, fresh
WEIGHT (LBS.)
TEMP.
4 – 6
325° F
3 – 5
350° F
3
1
⁄
– 4
450° F
2
4 – 6
300° F
3
1
⁄
– 4
300° F
2
5 – 8
350° F
3 – 4
350° F
3 – 5
350° F
4 – 6
350° F
4 – 5
325° F
8 – 10
450° F to brown and...
...then decrease temp. to 250° F
10 – 15
325° F
8 – 12
325° F
5 – 10
325° F
4 – 6
325° F
3 – 5
325° F
3
1
⁄
– 5
350° F
2
6 – 8
350° F
6 – 8
350° F
10 – 14
375° F
14 – 22
375° F
10 – 14
350° F
-E7-
MIN./LB.
17 to 21
17 to 21
7 to 10
26 to 34
15 to 17
20 to 22
20 to 22
21 to 26
30 to 34
15 to 17
15 to 17
17 to 21
15 to 17
13 to 24
26 to 30
26 to 30
13 to 15
15 to 17
7 to 9
12 to 15
13 to 15
15 to 17
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