14
7
Cooking Chart
Preheat the Contact Roaster before using to roast the following foods. The fol-
lowing times are meant to be used as guidelines only. Times will vary due to the
cut or thickness of the meat or poultry being cooked. To be sure that the food is
truly done, use a cooking thermometer. If the food does need more time to cook,
reset the timer and check periodically so you do not over cook.
FOOD &
FOOD
COOKING
INTERNAL FOOD
QUANTITY
PLACEMENT
WEIGHT
TIME
TEMPERATURE
POULTRY
Chicken, whole
Heating Plate 2
1
/
2
- 3 lb.
45-75 min.
180˚F
Chicken, whole
Heating Plate 4 - 5 lb.
60-75 min.
180˚F
Rock Cornish
Inverted
20 oz each 60-90 min.
180˚F
Game Hens (6)
Wire Rack
Turkey Inverted
12
lb.
115-130
min. 180˚F
Wire Rack
BEEF
Tenderloin
Inverted
2 - 3 lb.
60-90 min.
145˚-170˚F
Wire Rack
Ribeye Roast
Inverted
5 - 6 lb.
150-170 min. 145˚-170˚F
Wire Rack
Sirloin Roast
Wire Rack
4 - 5 lb.
110-150 min. 145˚-170˚F
PORK
Tenderloin
Wire Rack
2 lb.
60-75 min.
160˚-170˚F
Center Loin Roast
Inverted
4 - 5 lb.
160-180 min. 160˚-170˚F
Wire Rack
LAMB
Leg, semi boneless
Wire Rack
4 - 5 lb.
130-175 min. 145˚-170˚F
MISCELLANEOUS
Baked Potatoes,
Inverted
10 - 12 oz.
130-160 min. Cook until fork
6-8, wrapped in foil
Wire Rack
each
tender
Baked Potatoes,
Inverted
6 - 8 oz.
80-100 min.
Cook until fork
8, wrapped in foil
Wire Rack
each
tender
PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc.
should be cooked to an internal temperature of 145˚-170˚F. Pork should be
cooked to an internal temperature of 160˚-170˚F and poultry products should be
cooked to an internal temperature of 170˚F - 180˚F to be sure any harmful bacte-
ria has been killed. When reheating meat/poultry products, they should also be
cooked to an internal temperature of at least 165˚F.
Marinated Roast Beef with Vegetables
2 lbs. tenderloin beef roast
1 lb. carrots, cut in half and again lengthwise
16 small new potatoes, cut in half
Marinade
1 cup beef broth
1/2 cup olive oil
1/4 cup lemon juice
1 tsp. Tabasco pepper sauce
1/2 cup minced onion
2 cloves garlic, minced
1 tsp. salt
1 tsp. dried basil leaves
1 tsp. dried tarragon leaves
1 tsp. prepared mustard
• Place the meat, carrots and potatoes in a sturdy zip lock bag.
• Mix all marinade ingredients together and pour over the meat and
vegetables. Marinate in refrigerator at least 3 hours, turning occa-
sionally.
• Preheat the Contact Roaster with inverted Wire Rack.
• Using a large slotted spoon, add the meat and vegetables to the
Contact Roaster.
• Close the Lid and set the Timer for 60 minutes. Check for doneness
and continue roasting if necessary.
• Yield: Serves 6-8
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