Slow Cooking
Slow cooking is best for less tender cuts of meat. Heat is gradual with slow
cooking. It is not necessary to stir when slow cooking. Avoid removing the cover
during slow cooking. Heat escapes during slow cooking and you may need to
increase the cooking time. When using a standard recipe, slow cook 1
1
⁄
2
hours for
every 30 minutes. Slow cook using the 250°F setting.
Baking*
• Baking pans should always be placed on the Roasting Rack. Do not place pans
on bottom of Cooking Pan.
• Metal pans are recommended for use in the roaster as they provide better heat
transfer and browning.
CAUTION: Use hot pads or mitts when removing food from oven. Rack will be hot,
allow to cool or remove with hot pads/mitts.
COOKING GUIDE (CONT.)
MUFFINS
425°F
15 to 20
QUICK BREAD
375°F
65 to 75
YEAST BREAD
400°F
40 to 45
YEAST ROLLS
400°F
18 to 20
COOKIES
350°F
8 to 13
BROWNIES
350°F
25 to 30
CUPCAKES
350°F
20 to 30
SHEET CAKE
350°F
40 to 45
POUND CAKE
350°F
50 to 60
BUNDT CAKE
350°F
50 to 60
CHEESECAKE
325°F
50 to 60
FRUIT PIE
425°F
45 to 50
CUSTARD PIE
350°F
50 to 60
PASTRY SHELL
425°F
10 to 13
PIZZA (9-inch)
425°F
20 to 25
BAKED POTATOES
350° to 400°F
50 to 60
SWEET POTATOES
350° to 400°F
55 to 65
SCALLOPED POTATOES
350°F
75 to 90
WINTER SQUASH
400°F
45 to 60
BAKED APPLES
350°F
35 to 45
FOOD
TEMP. SETTING
BAKING TIME (MIN)
DETERMINING MEAT DONENESS
It is recommended that you use a meat thermometer to determine doneness when
cooking meat and poultry. Insert the thermometer into the center of the thickest
portion of the meat. Cook until temperature for desired doneness is reached.
COOKING GUIDE
BEEF
PORK
LAMB
SMOKED HAM
Cook before eating
Fully cooked
POULTRY
Roasting Chicken
Turkey
140° F
*
140° F
*
*
160° F
160° F
160° F
170° F
170° F
170° F
160° F
140° F
180° F
180° F
MEAT
RARE
MEDIUM
WELL DONE
*Rare pork, ham or poultry is not recommended.
ROASTING MEATS AND POULTRY
Tender cuts of meat are best suited for roasting. The time guide below is for use
with tender cuts such as from the sirloin area. Less tender cuts of meat should be
slow cooked in liquid. Times indicated below are approximate and should be used
as a guideline only.
BEEF ROASTS
Standing Rib
4 – 6
325°F
17 to 21
Sirloin Tip
3 – 5
350°F
17 to 21
Tenderloin
3
1
⁄
2
– 4
450°F
7 to 10
Pot Roast
4 – 6
300°F
26 to 34
Corned Beef
3
1
⁄
2
– 4
300°F
15 to 17
LAMB
Leg
5 – 8
350°F
20 to 22
Shoulder, boneless
3 – 4
350°F
20 to 22
PORK
Loin Roast
3 – 5
350°F
21 to 26
Shoulder
4 – 6
350°F
30 to 34
Chops
4 – 5
325°F
15 to 17
Country-Style Ribs
8 – 10
450°F to brown and…
…then decrease temp. to 250°F
15 to 17
SMOKED HAM
Bone-in
10 – 15
325°F
17 to 21
Boneless
8 – 12
325°F
15 to 17
Fully cooked
5 – 10
325°F
13 to 24
VEAL
Loin
4 – 6
325°F
26 to 30
Shoulder
3 – 5
325°F
26 to 30
POULTRY
Chicken, whole
3
1
⁄
2
– 5
350°F
13 to 15
Chicken, whole
6 – 8
350°F
15 to 17
Chicken, pieces
6 – 8
350°F
7 to 9
Turkey, prebasted
10 – 14
375°F
12 to 15
Turkey, prebasted
14 – 22
375°F
13 to 15
Turkey, fresh
10 – 14
350°F
15 to 17
MEAT
WEIGHT (LBS.)
TEMP.
MIN./LB.
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