ROASTING
Roasting Meats and Poultry
Note: Use this method when a preheated oven is not required.
ROASTING GUIDE
Roasting Chart
Tender cuts of meat are best suited for roasting. The roasting guide below is for use with tender cuts such as from the rib or sirloin area . Less tender cuts of meat should
1.When preparing to roast, place the Roasting Rack into the Cooking Pan.
2.Place the meat or poultry on the rack. Place the Cover on the base.
3.Plug cord into electrical outlet. Set Temperature Control to desired setting .
4.When cooking is complete, turn the Temperature Control to "OFF". Unplug the cord from outlet.
5.Remove the Cover and using oven mitts or hot pads, remove the Roasting Rack with food and serve
be cooked in liquid for longer periods of time to tenderize. Slow cook 1 1/2 hours for every 30 minutes of standard cook time at 250° F. Avoid raising the Cover as this releases heat during the cooking cycle.
Times listed below are approximate and should be used as a guideline only.
If roasting without liquid in the Cooking Pan, add 1 cup of water to the bottom of the pan. This prevents the drippings from burning on the bottom of the pan.
We recommend the use of a meat thermometer when cooking meats or poultry. Insert the meat thermometer into the thickest portion of the meat or poultry.
To avoid over cooking, cook until the meat or poultry is within 5° F of desired temperature. Remove the meat from the Smoker / Roaster Oven. The internal temperature will continue to rise for a short time after the meat has been removed from the unit.
6. Allow base to cool before cleaning.
Caution: Base will be HOT. Allow to cool before moving. If moving while hot, use oven mitts or hot pads. Your hands could strike the base sides even when lifting with handles.
Cooking Guide
Recommended Internal Meat Temperatures
Cook to desired doneness by measuring the internal temperature of the meat using a meat thermometer.The FDA recommends meat should be a minimum of 145° F to prevent food borne illness.
Caution: Never cook without Cooking Pan in Base.
MEAT | RARE | MEDIUM | WELL DONE |
BEEF | 145° F | 160° F | 170° F |
PORK | * | 160° F | 170° F |
LAMB | 145° F | 160° F | 170° F |
SMOKED HAM |
|
|
|
Cook before eating | * | * | 160° F |
Fully cooked |
|
| 140° F |
POULTRY |
|
|
|
Roasting chicken | * | * | 180° F |
Turkey |
|
| 180° F |
*Pork, ham or poultry are not recommended to be eaten at these levels.
Hams labeled “Cook Before Eating” have been smoked or cured but NOT fully cooked. This ham must be thoroughly cooked to an internal temperature of 155°F to 160° F.
Hams labeled “Fully Cooked” have been smoked or cured and already cooked. The ham does not require further cooking but heating to 140° F enhances and improves the flavor.
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MEAT | WEIGHT / LBS. | TEMP | MINUTES PER LB. |
BEEF ROASTS |
|
|
|
Standing Rib | 4 to 6 | 325° F | 20 to 25 |
Sirloin Tip | 3 to 5 | 350° F | 20 to 25 |
Tenderloin | 3 1/2 to 4 | 450° F | 8 to 12 |
Pot Roast | 4 to 6 | 300° F | 30 to 40 |
Corned Beef | 3 to 5 | 300° F | 15 to 20 |
LAMB |
|
|
|
Leg | 5 to 8 | 350° F | 25 |
Shoulder, boneless | 3 to 4 | 350° F | 25 |
PORK |
|
|
|
Loin Roast | 3 to 5 | 350° F | 25 to 30 |
Rolled Shoulder | 4 to 6 | 350° F | 35 to 40 |
Chops | 4 to 5 | 325° F | 15 to 20 |
8 to 10 | 450° F | to brown and … | |
|
| …then decrease | 15 to 20 |
|
| temp. to 250°F | |
SMOKED HAM |
|
|
|
10 to 15 | 325° F | 20 to 25 | |
Boneless | 8 to 12 | 325° F | 15 to 20 |
Fully cooked | 5 to 10 | 325° F | 13 to 28 |
VEAL |
|
|
|
Loin | 4 to 6 | 325° F | 30 to 35 |
Shoulder | 3 to 5 | 325° F | 30 to 35 |
POULTRY |
|
|
|
Chicken, whole | 3 1/2 to 5 | 350° F | 15 to 17 |
Chicken, whole | 6 to 8 | 350° F | 18 to 20 |
Chicken, pieces | 6 to 8 | 350° F | 8 to 10 |
Turkey, prebasted | 10 to 14 | 375° F | 12 to 17 |
Turkey, prebasted | 14 to 22 | 375° F | 13 to 18 |
Turkey, fresh | 10 to 14 | 350° F | 15 to 20 |
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