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COOKING CHART
This chart is intended as a general guide. Please check temperatures with a meat
thermometer and follow USDA food safety guidelines listed below.
FOOD
WEIGHT
(lbs.)
LOW/Timer
(hours)
HIGH/Timer
(hours)
Beef roast
3
3-4
1.5
Beef brisket
4-5
8
6
Turkey breast
6-7
6-7
3-4
Whole chicken
4-6
6
4
Chicken pieces, bone in
3-4
4-5
1.5
Cooked ham
7.5
4-5
3
Pork tenderloin
2-3
2-3
1.5-2
Pork roast
4-5
4-5
2-2.5
Pork chops
2-3
5
2-3
USDA COOKING GUIDELINES:
•
Meats such as beef and lamb, etc. should be cooked to an internal temperature
of 145°F/63°C.
•
Pork should be cooked to an internal temperature of 160°F/71°C.
•
Poultry products should be cooked to an internal temperature of 170°F/77°C –
180°F/82°C to be sure any harmful bacteria has been killed.
•
When reheating meat/poultry products, they should also be cooked to an
internal temperature of 165°F/74°C.
Summary of Contents for MST-900D
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