Hamilton Beach 840158201 Roasting Meats and Poultry, Roasting Chart, Wt. Lbs, Cook Time, Food

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Roasting Meats and Poultry

•We recommend the use of a meat ther- mometer to ensure perfectly cooked roasts and poultry every time. If using a meat thermometer, the meat or poultry should be removed from the roaster oven when the thermometer reading is

5 to 10 degrees below the desired tem- perature. The internal temperature will continue to rise after the meat has been removed from the roaster oven.

•The roaster oven cooks turkeys in less time than conventional ovens. A 14- to 18-pound (6.3–8.2 kg) unstuffed turkey will cook in approximately 21⁄2 hours.

A turkey cooked in the roaster oven is moist and juicy, but does not brown.

•The Roasting Chart lists cooking times for tender cuts of meat that are usually dry-roasted. These roasts are from the rib or sirloin area. To tenderize cuts from the leg (ham) or shoulder/chuck area, cook in liquid for a longer period of time.

•Times indicated are approximate and should be used only as a general guideline. Individual cuts of meat and personal preference may dictate longer or shorter roasting times.

•Food must be hot enough to prevent bacterial growth. Visit foodsafety.gov for more information.

Roasting Chart

NOTE: Roasting chart is for reference only. Follow package directions or USDA recommendations. Visit www.foodsafety.org for more information on safe internal cooking temperatures.

	WT. LBS	MEAT	COOK TIME	COOK TIME
FOOD	WT. KGS	THERM.	(18 qt./325°F)	(22 qt./325°F)
			(18 L/160ºC)	(22 L/160ºC)
Whole Turkey	14–18 lbs	165°F/74ºC	2 to 3 hours	2 to 3 hours
	6.3–8.2 kgs
Whole Turkey	19–24	165°F/74ºC	N/A	2 to 3 hours
	8.6–10.9
Turkey Breast	5–7	165°F/74ºC	11⁄2 hours	11⁄2 hours
	2.3–3.2
Roasting Chicken	6–8	165°F/74ºC	1 to 11⁄2 hours	1 to 11⁄2 hours
	2.7–3.6
Beef Roast	5–7	145°F/63ºC	21/2 hours	21/2 hours
	2.3–3.2	(med.)
Fresh Pork Roast	5–7	145°F/63ºC	2 hours	2 hours
	2.3–3.2	(med.)
Picnic Shoulder Ham	7–10	155°F/68ºC	2 to 3 hours	2 to 3 hours
(Fully Cooked)	3.2–4.5
Whole Ham	15–18	155°F/68ºC	2 to 3 hours	2 to 3 hours
(Fully Cooked)	6.8–8.2

NOTE: Large turkeys with very tall or deep chest cavities might have difficulty fitting under the buffet lid.

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