AUTOMATIC ROASTING
(continued)
Auto Roast Guide
● Place meats in a cooking bag in |
| ● Insert probe as described in the Automatic | |||||||
dish. (Refer to package instructions for proper use |
| Roasting | section. |
|
|
|
| ||
of cooking bag.) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Food |
| Minimum End |
| Approx. Time |
| Hold* |
| Doneness | |
|
|
|
| ||||||
Code | Temp. |
| (minutes per | pound) |
| Minutes |
| Display | |
|
|
|
|
|
|
|
|
|
|
Beef (5 lb. max.) |
|
|
|
|
|
|
|
|
|
Tender Roast | 1 | 160°F. |
|
|
| o |
| MEd | |
Medium |
|
|
|
| |||||
Well | 2 | 170”F. |
|
|
|
| WELL | ||
|
|
|
|
|
|
|
|
|
|
Pork (5 lb. max.) |
|
|
|
|
|
|
|
|
|
Loin Roast | 2 | 170°F. |
|
|
| 10 |
| WELL | |
|
|
|
|
|
|
|
|
|
|
Poultry (6 lb. max.) |
|
|
|
|
|
|
|
|
|
Turkey Breast | 3 | 185”F. |
|
|
|
| WELL | ||
(Insert probe horizontally |
|
|
|
|
|
|
|
|
|
into meatiest mea.) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
*Recommended standing time before serving.
Automatic Simmer (Auto Roast Code 4)
Total time includes time to bring food to 180”F., and hold at that temperature until done.
Set Auto Simmer like |
| l;\ | (TJ |
Auto Roast as explained |
| ||
in the Automatic |
| — |
|
Roasting section. |
|
|
|
Display shows “SIM” |
|
| COOE |
and “CODE 4.” |
|
|
|
|
|
|
Oven switches to Hold
at 180°F., and continues | l_l | [1+ |
| ||
holding at 180”F. until | 1 f~f~ ~( | |
you remove food and |
|
|
touch CLEAR/OFF |
| CODE |
pad. If stirring is | E | |
|
| |
recommended, you can restart oven by touching the START pad again. Touch CLEAR/OFF pad to turn oven off.
Automatic Simmer Guide (Auto Roast Code 4)
| Final |
| Approx. |
| Doneness |
| Comments |
| |||
Food | Temp. |
| TimefHours |
| Display |
|
| ||||
|
|
|
|
|
|
|
|
|
|
|
|
Beef |
|
|
|
|
|
|
|
|
| Add enough liquid to just cover meat. If adding vegetables, | |
Pot Roast | 180”F. |
|
| SIM |
| ||||||
|
|
|
|
|
|
|
|
|
| make sure they are completely covered by liquid. | |
Chili | 180”F. |
|
| SIM |
| Precook meat. Place probe 1 inch from top surface. | |||||
|
|
|
|
|
|
|
|
|
| Stir after 3 hours, if possible. | |
|
|
|
|
|
|
|
|
|
|
|
|
Chicken |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Stewing | 180°F. |
|
| SIM |
| Add 4 cups liquid. Insert probe into meatiest area of inner thigh | |||||
Broiler/Fryer | 180°F. |
|
| SIM |
| from below end and parallel to leg. Turn over after 1/2 of time. | |||||
|
|
| Same procedure as above. |
| |||||||
|
|
|
|
|
|
|
|
|
|
|
|
Ham/Pork | I 180°F. |
|
| SIM |
| Add 4 cups liquid. |
| ||||
Roast |
|
|
|
| |||||||
soup |
|
|
|
|
|
|
|
|
| Make sure that vegetables and meat are covered by liquid. | |
|
|
|
|
|
|
|
|
| |||
Stock/Vegetable | 180”F. |
|
| SIM |
| ||||||
Split Pea |
|
|
|
|
|
|
|
|
| Stir every 3 hours. |
|
180”F. |
|
| SIM |
| Add enough liquid to cover peas at least 2 inches. | ||||||
|
|
|
|
|
|
|
| I |
| Stirafter$hoUrs. | ‘ |
|
|
|
|
|
|
|
|
|
|
|
|
20
