Toastmaster TLWTOB6CAN manual Roasting Poultry Function

Time and Temperature Charts (cont.)

NOTE: The United States Department of Agriculture recommends that meat and poultry be cooked to the following internal temperature to be sure any harmful bacteria has been killed. Ground turkey and chicken should be cooked to an internal temperature of 165˚F and ground beef, veal, lamb and pork be cooked to an internal temperature of 160˚F. Chicken and turkey should be cooked to an internal temperature of 170˚F for white meat and 180˚F for dark meat. Goose and duck should be cooked to an internal temperature of 180˚F. Fresh Beef, veal and lamb, etc. should be cooked to an internal temperature of at least 145˚F. Fresh pork should be cooked to an internal temperature of at least 160˚F. When re-heating meat and poultry, they should also be cooked to an internal temperature of 165˚F.

Roasting (Poultry Function)

When roasting, place the food on the Broil Insert inside the

Bake/Broil Pan. Place on Wire Rack in Shelf Position #4.

Roasting

FOOD	TYPE OF CUT	AMOUNT/ WEIGHT	TEMPERATURE ˚F ON	TOTAL COOKING
			MEAT THERMOMETER	TIME FOR FRESH
			AT END OF COOKING	MEATS, POULTRY
			TIME
Poultry	Chicken Breast	3 breasts	170˚F	3/4 to 1-1/2 hrs.
	Bone in - Skin on
	Whole Chicken	2-1/2 - 3 lbs.	180˚F	1 to 1-1/2 hrs.
	Turkey Breast	2 lbs.	170˚F	1 to 1-1/4 hrs.
	Tenderloin
Pork	Tenderloin	2 lbs.	160˚F (M)	3/4 to 1 hrs.
			170˚F (W)	1 to 1-1/4 hrs.
Beef	Tenderloin	2 lbs.	145˚F (R)	3/4 to 1 hrs.
			160˚F (M)	1 to 1-1/4 hrs.

R= Rare M= Medium W= Well Done

15.