Cadco OV-600, OV-400, OV-250, OV-500 instruction manual Times and Temperatures

Salt pulls moisture out of meats. Season your entire roast but only salt the fat portion.

3.TIMES AND TEMPERATURES

Products vary greatly. These times and tem- peratures may need minor modifications to meet your particular standards. Use your pocket probe to determine what’s right for you.

- Rare roast beef	– 130F
- Medium roast beef	– 140F
- Medium well roast beef	– 150F
- Well done roast beef	– 160F
- Hamburger	– 165F
- Pork	– 160F - 170F

- Chicken – 185F done and no “red bone”.

- Fish/Seafood – 160F

Here is a handy “Rule of Thumb” for roasting meats at 325F

-Rare roast beef – 15/20 minutes per pound.

-Medium roast beef – 20/25 minutes per pound.

-Well done roast beef – 30/35 minutes per pound.

-Pork – 20/25 minutes per pound.

-Poultry – 20/25 minutes per pound.

-Ham [cured, not fresh] – 12/18 minutes per pound. [Cured hams are already cooked so all we have to do is heat them to 140F]

Here are some common products and their approximate cooking times.

-Cookies 310F-325F for about 10-20 minutes, depending on recipe and cookie size.

-Pies [10”] 350F for 45/60 minutes.

-Cakes [2-8” pans] – 325F for 25/30 minutes.

Check with a tooth pick.

- Pork roast [4lb.] - 325F for 1 hour 20 min- utes.

- Hamburgers [1/4 lb. frozen] or 5 oz. skinless

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ENGLISH

boneless fresh chicken breasts – 400F for 15 minutes.

-Fish sticks [frozen, browned] – 350F for 15/18 minutes.

-Shrimp [fresh 26-30 ct.] 350F for 10 minutes.

-Salmon fillet [6 oz. fresh] 325F for 12/15 min utes.

-Potatoes [90 ct. baked] 375F for 45/60 min- utes.

-Pizza [frozen 14”] 400F for 18 minutes.

-“Pocket” type sandwiches 350F for 18/20 minutes.

-Mozzarella sticks 350F for 10 minutes.