Carico Ultra-Tech II, Use And Care Manual, Page: 13 / 38

Beef 20-25
Lamb 20-25
Pork 25 -30
Veal 25 - 30
Venison 20-25
Chicken, whole, halves quarters 20
serving pieces 20
boneless breasts 15
Turkey, whole breast, bone-in pieces 20
boneless steaks or fillets 15
Cornish game hens, whole, halves 25
Duck, whole, halves, pieces 30
Stove-top Roasting
is used for more tender cuts of meat and
poultry that you might otherwise roast in the oven.
Preheat dry, covered Dutch oven over medium heat until thermometer registers approximately
190° F, about 4 to 5 minutes. Remove cover and place meat or poultry in pan, pressing down
to ensure even searing. Sear meat on all sides until brown. Meat will stick, but will loosen as
browning continues. Do not add liquid unless recipe specifies. Cover with control open; when
whistle sounds, close control, reduce heat to low and cook according to chart.
Beef rare 140° F 10
medium rare 150° F 12
medium 160° F 15
medium-well 165° F 18
well-done 170° F 20
chart continued on next page
MEAT
COOKING TIME
(MIN. PER POUND)
INTERNAL MINUTES
TEMP. PER/LB
MEAT
12