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C:ATEGORY |
| FOOD | SPECIAL | INSTRUCTIONS |
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1 | Roast | Beef | (rare) | Put tip of probe | in center | of largest | muscle, | but not | ||
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| touching fat or bone. Shield top of roast with alumi- | ||||||
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| num foil, sauce, or vegetables. Cover roast with foil | ||||||
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| after cooking and let stand a few minutes. |
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| Roast | Beef |
| Put tip of probe | in center | of largest | muscle, | but not | ||
| (medium) |
| touching fat or bone. Shield top of roast | with | alumi- | |||||
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| num foil, sauce, or vegetables. Cover roast with foil | ||||||
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| after cooking and let stand a few minutes. |
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| Roast | Beef | (well) | Put tip of probe | in center | of largest | muscle, | but not | ||
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| touching fat or bone. Shield top of roast with alumi- | ||||||
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| num foil, sauce, or vegetables. Cover roast with foil | ||||||
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| after cooking and let stand a few minutes. |
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| Roast | Pork | (well) | Put tip of probe | in center | of largest | muscle, | but not | ||
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| touching fat or bone. Shield top of roast with alumi- | ||||||
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| num foil, sauce, or vegetables. Cover roast with foil | ||||||
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| after cooking and let stand a few minutes. |
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| Poultry |
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| Shield the wing tips with aluminum | foil. Check with | |||||
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| thermometer in | ||||||
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| doneness. |
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| Casserole |
| Make casseroles | from | precooked | foods. | Position tip | |||
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| of probe in center of food. Stir before serving. |
NOTE: Food to be roasted must be no less than .l lb and no more than 9.9 Ibs.
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