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

*

 

160° F

Cook before eating

 

 

Fully Cooked

 

 

140° F

 

 

 

 

POULTRY

*

 

180° F

Roasting Chicken

 

 

Turkey

 

 

180° F

 

 

 

 

* Rare pork, ham or poultry is not recommended.

OUTDOOR ROASTING

Introduction to Outdoor Roasting

Roasting foods give them a crisp and crunchy outside layer, while keeping the inside moist. Start with a higher temperature to crisp and brown the exterior and then lower the temperature to finish cooking. Generally, tender cuts of meat or poultry are best for roasting.

To add flavor and keep foods moist, add water, broth, or wine to the Pan. Baste every half hour to keep foods from drying out.

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HINTS AND TIPS

Before cooking, brush poultry and other naturally lean meats with oil, butter, or margarine.

When you are smoking more than one piece of meat, the cooking time is determined by the largest single piece of meat.

To add flavor, use wine or other liquids in combination with the water in the roasting pan. (For example, if chart says to use ¾ cup water, use ½ cup water and ¼ cup wine.)

To smoke ribs, lay them on rack. Ribs may be leaned against each other to fit, but do not lay them directly on top of each other, as this will decrease the amount of smoke flavor achieved.

Convenience foods can be baked in the Smoker Roaster.

Place container on ROASTING RACK. Follow package directions.

Meats roasted in your Smoker Roaster will be moist and tender. For additional browning, brush oil or butter over the meat before cooking. In addition, cooking the meat in a traditional oven at 450 °F or on Broil for the last 20-30 minutes will result in better browning.

To create darker roasted, crispier skin poultry, do not add liquids (with the exception of the basting butter or oil) until there only 30 minutes left of cooking. Cooking at a higher temperature will result in a faster cooking time, i.e. 350 °F instead of 325 °F.

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Oster P.N.157213 warranty Cooking Guide, Determining Meat Doneness, Introduction to Outdoor Roasting, Hints and Tips