Auto Roast Chart
●Use containers and coverings as directed at left. Place probe correctly in roast before cooking.
t ‘urn over when 80° (except pork) has been reached.
Beef |
|
|
|
|
|
Tender | Roast |
|
|
|
|
Rare |
| 2 | 80° | 125° | |
Medium | 3 | 80° | 140° | ||
Well |
| 4 | 80° | 170° | |
Meatloaf | 4 | No Turn | 170° | ||
(loaf | or round) |
| Over |
|
|
10-15
30
Pork |
|
|
Loin Roast | 4 | |
Precooked Ham | 1 | |
Poultry |
|
|
Whole | Chicken | 5 |
(31b.) |
|
|
Turkey | Breast | 4 |
(Insert probe horizontality into meatiest area.) *Recommended standing time before serving.
120°170°18-20
80°115°17-19
80°190°13-15
80°170°13-15
20
20
20
Automatic $immer (Auto Roast Code 6)
Your Cookbook has a chapter on Automatic Sim- mering, including charts and recipes. Refer to this chapter for additional techniques and cooking time.
Totai time inciudes time to bring food to 180 c and hold at that temperature untii done.
Automatic Simmer
(Auto Roast Code 6)
Oven switches to HOLD at 180° until you remove food and turn off oven. if stirring is recommended, you can reset oven by retouching
START. Touch CLEAR/OFF after cooking.
Beef |
|
Pot Roast* | |
Stew | |
Chiii | |
Chicken* |
|
Stewing | |
Broiier/Fryer | |
Ham or Pork |
|
Roast | |
soup |
|
Stock/Vegetable | |
SDlit Pea |
“For frozen, add 2 to 3 hours.
15