16915407ESM1.qxd 5/10/07 11:17 AM Page 7
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 | 31⁄ 2 – 4 | 450°F | 7 to 10 | |
Pot Roast | 4 | – 6 | 300°F | 26 to 34 |
Corned Beef | 3 1⁄ 2 – 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 |
8 – 10 | 450°F to brown and… |
| ||
|
|
| …then decrease temp. to 250°F | 15 to 17 |
SMOKED HAM |
|
|
|
|
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 | 31⁄ 2 – 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 11⁄ 2 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 | 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 | |
E6 | E7 |
