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COOKING GUIDE

DETERMINING MEAT DONENESS

It is recommended that you use a meat thermometer to determine doneness when cooking meat and poultry. Insert the thermometer into the center of the thickest portion of the meat . Cook until temperature for desired doneness is reached.

MEAT

RARE

MEDIUM

WELL DONE

BEEF

140°F

160°F

170°F

PORK

*

160°F

170°F

LAMB

140°F

160°F

170°F

SMOKED HAM

*

 

 

Cook before eating

 

 

160°F

Fully cooked

 

 

140°F

POULTRY

*

 

 

Roasting Chicken

 

180°F

 

 

Turkey

 

 

180°F

*Rare pork, ham or poultry is not recommended.

ROASTING MEATS AND POULTRY

Tender cuts of meat are best suited for roasting. The time guide below is for use with tender cuts such as from the sirloin area. Less tender cuts of meat should be slow cooked in liquid. Times indicated below are approximate and should be used as a guideline only.

MEAT

WEIGHT (LBS.)

TEMP.

MIN./LB.

BEEF ROASTS

 

 

 

 

Standing Rib

4

– 6

325°F

17 to 21

Sirloin Tip

3

– 5

350°F

17 to 21

Tenderloin

312 – 4

450°F

7 to 10

Pot Roast

4

– 6

300°F

26 to 34

Corned Beef

3 12 – 4

300°F

15 to 17

LAMB

 

 

 

 

Leg

5

– 8

350°F

20 to 22

Shoulder, boneless

3

– 4

350°F

20 to 22

PORK

 

 

 

 

Loin Roast

3

– 5

350°F

21 to 26

Shoulder

4

– 6

350°F

30 to 34

Chops

4

– 5

325°F

15 to 17

Country-Style Ribs

8 – 10

450°F to brown and…

 

 

 

 

…then decrease temp. to 250°F

15 to 17

SMOKED HAM

 

 

 

 

Bone-in

10

– 15

325°F

17 to 21

Boneless

8 – 12

325°F

15 to 17

Fully cooked

5 – 10

325°F

13 to 24

 

 

 

 

 

VEAL

 

 

 

 

Loin

4

– 6

325°F

26 to 30

Shoulder

3

– 5

325°F

26 to 30

POULTRY

 

 

 

 

Chicken, whole

312 – 5

350°F

13 to 15

Chicken, whole

6

– 8

350°F

15 to 17

Chicken, pieces

6

– 8

350°F

7 to 9

Turkey, prebasted

10

– 14

375°F

12 to 15

Turkey, prebasted

14

– 22

375°F

13 to 15

Turkey, fresh

10

– 14

350°F

15 to 17

 

 

 

 

 

COOKING GUIDE (CONT’D)

Slow Cooking

Slow cooking is best for less tender cuts of meat . Heat is gradual with slow cooking. It is not necessary to stir when slow cooking. Avoid removing the cover during slow cooking. Heat escapes during slow cooking and you may need to increase the cooking time. When using a standard recipe, slow cook 112 hours for every 30 minutes. Slow cook using the 250°F setting.

Baking*

Baking pans should always be placed on the Roasting Rack. Do not place pans on bottom of Cooking Pan.

Metal pans are recommended for use in the roaster as they provide better heat transfer and browning.

CAUTION: Use hot pads or mitts when removing food from oven. Rack will be hot, allow to cool or remove with hot pads/mitts.

FOOD

TEMP. SETTING

BAKING TIME (MIN)

MUFFINS

425°F

15 to 20

QUICK BREAD

375°F

65 to 75

YEAST BREAD

400°F

40 to 45

YEAST ROLLS

400°F

18 to 20

COOKIES

350°F

8 to 13

BROWNIES

350°F

25 to 30

CUPCAKES

350°F

20 to 30

SHEET CAKE

350°F

40 to 45

POUND CAKE

350°F

50 to 60

BUNDT CAKE

350°F

50 to 60

CHEESECAKE

325°F

50 to 60

FRUIT PIE

425°F

45 to 50

CUSTARD PIE

350°F

50 to 60

PASTRY SHELL

425°F

10 to 13

PIZZA (9-inch)

425°F

20 to 25

 

BAKED POTATOES

350° to 400°F

50 to 60

SWEET POTATOES

350° to 400°F

55 to 65

 

SCALLOPED POTATOES

350°F

75 to 90

WINTER SQUASH

400°F

45 to 60

BAKED APPLES

350°F

35 to 45

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GE 681131691543 warranty Cooking Guide CONT’D, Slow Cooking, Baking

681131691543 specifications

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