Roasting/Baking Chart
1.Preheat the Electric Grill at the desired temperature setting for a mini- mum of 15 minutes.
2.Place meat or poultry in a baking container and add 1 cup water or broth.
3.Cover baking container with aluminum foil or glass cover. Using oven mitts, carefully place baking container on the Grill, cover Grill with Lid to keep in moisture.
NOTE: A cooking bag may be used inside a baking container. Follow man- ufacturer's instructions. Food wrapped in aluminum foil may be placed directly on Grill.
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FOOD | AMT. | TEMP | TIME | TEMP | |
Beef Roast | 5 | 1 | Medium to Well | ||
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Chicken, whole | 5 | 1 | Well 180˚˚F (82˚C) | ||
fryer |
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Fresh Ham | 5 | 1 | Well 180˚˚F (82˚C) | ||
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Pork Roast | 5 | 1 | Medium to Well | ||
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Baking Potato, | 5 | 1 | Until done, turn half way | ||
(wrap in foil) |
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PLEASE NOTE: The USDA recommends that meats such as beef, pork and lamb should be cooked to an internal temperature of at least 145˚F and pork should be cooked to an internal temperature of at least 160˚F to be sure any harmful bacteria has been killed. When reheating meats/poultry products, they should also be cooked to an internal tem- perature of 165˚F.
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