.. COOKING GUIDE ..
It is recommended to use a Meat Thermometer to determine the internal temperature when cooking meat or poultry.
INTERNAL FOOD TEMPERATURE GUIDE |
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| MEAT | RARE |
| MEDIUM | WELL DONE |
| Beef | 145°F |
| 160°F | 170°F |
| Pork | Not Recommended |
| 160°F | 170°F |
| Lamb | 145°F |
| 160°F | 170°F |
Smoking Ham | Not Recommended |
|
| 160°F | |
- | Cook before eating |
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- | Fully Cooked |
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|
| 140°F |
Poultry | Not Recommended |
|
| 180°F | |
- | Roasting Chicken |
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| 180°F | |
- | Turkey |
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ROASTING GUIDE:
The cooking chart below is approximate and should be used as a guideline only.
| MEAT | WEIGHT (lbs.) | TEMPERATURE | MINUTES per lbs. | |
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Beef Roasts |
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- | Standing Rib | 4 | – 6 | 325°F | 20 - 25 |
- | Sirloin Tip | 3 | – 5 | 350°F | 20 - 25 |
- | Tenderloin | 3½ - 4 | 450°F | 8 - 12 | |
- | Pot Roast | 4 | – 6 | 300°F | 30 - 40 |
- | Corned Beef | 3 | – 5 | 300°F | 15 - 20 |
Lamb |
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- | Leg | 5 | – 8 | 350°F | 25 |
- | Shoulder | 3 | – 4 | 350°F | 25 |
| (boneless) |
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Pork | 3 | – 5 |
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- | Loin Roast | 350°F | 25 – 30 | ||
- | Rolled Shoulder | 4 | – 6 | 350°F | 35 – 40 |
- | Chops | 4 | – 5 | 325°F | 15 – 20 |
- | Ribs | 8 – 10 | 450°F to brown… | 15 – 20 | |
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|
| …decrease to 250°F |
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Smoked Ham | 10 | – 15 | 325°F | 20 – 25 | |
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| (Shankless) | 8 – 12 | 325°F | 15 – 20 | |
- | Boneless | ||||
- | Fully Cooked | 5 – 10 | 325°F | ||
Veal | 4 | – 6 | 325°F | 30 – 35 | |
- | Loin | ||||
- | Shoulder | 3 | – 5 | 325°F | 30 – 25 |
Poultry | 3½ - 5 | 350°F | 15 – 17 | ||
- | Chicken (whole) | ||||
- | Chicken (whole) | 6 | – 8 | 350°F | 18 – 20 |
- | Chicken (pieces) | 6 | – 8 | 350°F | 8 – 10 |
- | Turkey (prebasted) | 10 | – 14 | 375°F | 12 – 17 |
- | Turkey (prebasted) | 14 | – 22 | 375°F | 13 – 18 |
- | Turkey, fresh | 10 | – 14 | 350°F | 15 – 20 |
.. COOKING GUIDE continued… ..
SLOW COOKING:
If you wish to use the Roaster Oven in a Slow Cooking mode, it is recommended to use best with less tender cuts of meat. The heat is more gradual with slow cooking. It isn’t necessary to stir during the slow cooking cycle. Avoid removing the lid or this may result in the loss of heat to cook. When using a standard recipe, slow cook 1½ hours for every 30 minutes. Slow cook using the 250°F setting.
BAKING:
∙When baking inside the roaster oven, always use the Roasting Rack at the bottom of the roaster oven. Always place any baking pans on top of the rack. Never place directly on the bottom of the roaster oven.
∙It is recommended to use metal pans in the roaster oven for they provide better heat transfer and browning.
∙It is recommended to preheat the roaster oven before baking.
FOOD | TEMPERATURE | BAKING TIME (minutes) | ||
Muffins | 425°F | 15 | – 20 | |
Bread (yeast) | 400°F | 40 | – 45 | |
Bread Rolls | 400°F | 18 | – 20 | |
Cookies | 350°F | 11 | – 13 | |
Cupcakes | 350°F | 25 | – 30 | |
Sheet Cake | 350°F | 40 | – 45 | |
Bundt Cake | 350°F | 50 | – 60 | |
Pound Cake | 350°F | 50 | – 60 | |
Brownies | 350°F | 25 | – 30 | |
Cheesecake | 325°F | 50 | – 60 | |
Fruit Pie | 425°F | 45 | – 50 | |
Custard Pie | 350°F | 50 | – 60 | |
Pastry Shell | 425°F | 10 | - 13 | |
Pizza | 425°F | 20 | – 25 | |
Potatoes | 350°F – 400°F | 50 | – 60 | |
Sweet Potatoes / Yams | 350°F – 400°F | 55 | – 65 | |
Scalloped Potatoes | 350°F | 75 | – 90 | |
Apples | 350°F | 35 | – 45 | |
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