Salton GV12 owner manual Cooking Chart, Poultry

Cooking Chart

Preheat the Contact Roaster before using to roast the following foods. The fol- lowing times are meant to be used as guidelines only. Times will vary due to the cut or thickness of the meat or poultry being cooked. To be sure that the food is truly done, use a cooking thermometer. If the food does need more time to cook, reset the timer and check periodically so you do not over cook.

FOOD &	FOOD			COOKING	INTERNAL FOOD
QUANTITY	PLACEMENT	WEIGHT		TIME	TEMPERATURE
POULTRY
Chicken, whole	Heating Plate	2	1/2 - 3 lb.	45-75 min.	180˚F
Chicken, whole	Heating Plate	4	- 5 lb.	60-75 min.	180˚F
Rock Cornish	Inverted	20 oz each		60-90 min.	180˚F
Game Hens (6)	Wire Rack
Turkey	Inverted	12 lb.		115-130 min.	180˚F
	Wire Rack
BEEF
Tenderloin	Inverted	2	- 3 lb.	60-90 min.	145˚-170˚F
	Wire Rack
Ribeye Roast	Inverted	5	- 6 lb.	150-170 min.	145˚-170˚F
	Wire Rack
Sirloin Roast	Wire Rack	4	- 5 lb.	110-150 min.	145˚-170˚F
PORK
Tenderloin	Wire Rack	2 lb.		60-75 min.	160˚-170˚F
Center Loin Roast	Inverted	4	- 5 lb.	160-180 min.	160˚-170˚F
	Wire Rack
LAMB
Leg, semi boneless	Wire Rack	4	- 5 lb.	130-175 min.	145˚-170˚F
MISCELLANEOUS
Baked Potatoes,	Inverted	10 - 12 oz.		130-160 min.	Cook until fork
6-8, wrapped in foil	Wire Rack	each			tender
Baked Potatoes,	Inverted	6	- 8 oz.	80-100 min.	Cook until fork
8, wrapped in foil	Wire Rack	each			tender

PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. should be cooked to an internal temperature of 145˚-170˚F. Pork should be cooked to an internal temperature of 160˚-170˚F and poultry products should be cooked to an internal temperature of 170˚F - 180˚F to be sure any harmful bacte- ria has been killed. When reheating meat/poultry products, they should also be cooked to an internal temperature of at least 165˚F.

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