RO230C05ESM1 V.qxd 6/11/05 09:41 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 | * |
| 160° F |
Cook before eating |
|
| |
Fully cooked |
|
| 140° F |
POULTRY | * |
|
|
Roasting Chicken |
| 180° F | |
|
| ||
Turkey |
|
| 180° F |
|
|
|
|
*Rare pork, ham or poultry is not recommended.
ROASTING MEATS AND POULTRY
Meats will cook more rapidly in the Roaster Oven than a conventional oven. Reducing temperature and increasing time will result in a browner, crispier crust. 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 | 31⁄2 – 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 |
Rolled 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 | 31⁄2 – 5 |
|
| |
Chicken, whole | 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 |
|
|
|
|
|
