Suggested Cooking Chart

Preheat the Contact Roaster before using to roast the following foods. The following times are meant to be used as guidelines only. Times will vary due to the cut or thickness of the meat or poultry being cooked. To be sure that the food is truly done, use a cooking thermometer. If the food does need more time to cook, reset the timer and check periodically so you do not over cook.

FOOD &

 

 

COOKING

INTERNAL FOOD

QUANTITYWEIGHTTIME

TEMPERATURE

 

 

 

 

 

POULTRY

 

 

 

 

 

 

 

 

 

Chicken, whole

2

1/2 - 3 lb.

45-75 min.

170˚-180˚F

 

 

 

 

 

Chicken, whole

4

-5 lb.

60-75 min.

170˚-180˚F

 

 

 

 

 

Rock Cornish

 

 

 

 

Game Hens (2)

20 oz each

60-75 min.

180˚F

 

 

 

 

 

Turkey Breast,

 

 

 

 

boneless

3 lb.

75-90 min.

170˚F

 

 

 

 

 

BEEF

 

 

 

 

 

 

 

 

Tenderloin

2 - 3 lb.

60-90 min.

145˚-170˚F

 

 

 

 

 

Rib Roast

2

- 3 lb.

60-90 min.

145˚-170˚F

 

 

 

 

 

Sirloin Roast

4

- 5 lb.

75-105 min.

145˚-170˚F

 

 

 

 

 

PORK

 

 

 

 

 

 

 

 

 

Center Loin Roast

3

1/2 lb.

75-105 min.

160˚-170˚F

 

 

 

 

 

LAMB

 

 

 

 

 

 

 

 

 

Leg

4

- 5 lb.

105-120 min.

145˚-170˚F

 

 

 

 

 

MISCELLANEOUS

 

 

 

 

 

 

 

 

Baked Potatoes (2-4)

10 oz.

75-105 min.

Cook until soft

 

 

 

 

 

 

 

 

 

 

PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. should be cooked to an internal temperature of 145˚-170˚F. Pork should be cooked to an internal temperature of 160˚-170˚F and poultry products should be cooked to an internal temperature of 170˚F - 180˚F to be sure any harmful bacteria has been killed. When reheating meat/poultry products, they should also be cooked to an internal temperature of at least 165˚F.

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