Hamilton Beach 32180 Manual Del Usuario página 7

840158201 Ev03.qxd:840148300 Ev01.qxd
Roasting Meats and Poultry
• We recommend the use of a meat ther-
mometer to ensure perfectly cooked
roasts and poultry every time. If using a
meat thermometer, the meat or poultry
should be removed from the roaster
oven when the thermometer reading is
5 to 10 degrees below the desired tem-
perature. The internal temperature will
continue to rise after the meat has been
removed from the roaster oven.
• The roaster oven cooks turkeys in less
time than conventional ovens. A 14- to
18-pound (6.3–8.2 kg) unstuffed turkey
will cook in approximately 2
A turkey cooked in the roaster oven is
moist and juicy, but does not brown.
Roasting Chart
NOTE: Roasting chart is for reference only. Follow package directions or USDA
recommendations. Visit www.foodsafety.org for more information on safe internal
cooking temperatures.
FOOD
Whole Turkey
Whole Turkey
Turkey Breast
Roasting Chicken
Beef Roast
Fresh Pork Roast
Picnic Shoulder Ham
(Fully Cooked)
Whole Ham
(Fully Cooked)
NOTE: Large turkeys with very tall or deep chest cavities might have difficulty
fitting under the buffet lid.
6/23/09
• The Roasting Chart lists cooking times
for tender cuts of meat that are usually
dry-roasted. These roasts are from the
rib or sirloin area. To tenderize cuts
from the leg (ham) or shoulder/chuck
area, cook in liquid for a longer period
of time.
• Times indicated are approximate and
should be used only as a general
guideline. Individual cuts of meat and
personal preference may dictate longer
or shorter roasting times.
• Food must be hot enough to prevent
1 ⁄ hours.
bacterial growth. Visit foodsafety.gov
2
for more information.
WT. LBS MEAT
WT. KGS THERM.
14–18 lbs 165°F/74ºC
6.3–8.2 kgs
19–24 165°F/74ºC
8.6–10.9
5–7 165°F/74ºC
2.3–3.2
6–8 165°F/74ºC 1 to 1
2.7–3.6
5–7 145°F/63ºC
2.3–3.2 (med.)
5–7 145°F/63ºC
2.3–3.2 (med.)
7–10 155°F/68ºC
3.2–4.5
15–18 155°F/68ºC
6.8–8.2
10:47 AM Page 7
COOK TIME COOK TIME
(18 qt./325°F) (22 qt./325°F)
(18 L/160ºC) (22 L/160ºC)
2 to 3 hours 2 to 3 hours
N/A 2 to 3 hours
1 ⁄ hours 1
1 1
2
⁄ hours 1 to 1
1
2
2 1 / hours 2 1
2
2 hours 2 hours
2 to 3 hours 2 to 3 hours
2 to 3 hours 2 to 3 hours
⁄ hours
2
⁄ hours
1
2
/ hours
2
7