COOKING GUIDE
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 | MEDIUM | WELL DONE |
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BEEF | 140° F | 160° F | 170° F |
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PORK | * | 160° F | 170° F |
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LAMB | 140° F | 160° F | 170° F |
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SMOKED HAM | * |
| 160° F |
Cook before eating |
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Fully Cooked |
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| 140° F |
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POULTRY | * |
| 180° F |
Roasting Chicken |
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Turkey |
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| 180° F |
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* Rare pork, ham or poultry is not recommended.
OUTDOOR ROASTING
Introduction to Outdoor Roasting
Roasting foods give them a crisp and crunchy outside layer, while keeping the inside moist. Start with a higher temperature to crisp and brown the exterior and then lower the temperature to finish cooking. Generally, tender cuts of meat or poultry are best for roasting.
To add flavor and keep foods moist, add water, broth, or wine to the Pan. Baste every half hour to keep foods from drying out.
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HINTS AND TIPS
•Before cooking, brush poultry and other naturally lean meats with oil, butter, or margarine.
•When you are smoking more than one piece of meat, the cooking time is determined by the largest single piece of meat.
•To add flavor, use wine or other liquids in combination with the water in the roasting pan. (For example, if chart says to use ¾ cup water, use ½ cup water and ¼ cup wine.)
•To smoke ribs, lay them on rack. Ribs may be leaned against each other to fit, but do not lay them directly on top of each other, as this will decrease the amount of smoke flavor achieved.
•Convenience foods can be baked in the Smoker Roaster.
Place container on ROASTING RACK. Follow package directions.
•Meats roasted in your Smoker Roaster will be moist and tender. For additional browning, brush oil or butter over the meat before cooking. In addition, cooking the meat in a traditional oven at 450 °F or on Broil for the last
•To create darker roasted, crispier skin poultry, do not add liquids (with the exception of the basting butter or oil) until there only 30 minutes left of cooking. Cooking at a higher temperature will result in a faster cooking time, i.e. 350 °F instead of 325 °F.
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