Ginnys TL-1028RF-AQ, Instruction Manual

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ROASTING
ROSTING CHART
FOOD/WEIGHT
OVEN
TEMP °F
INTERNAL
TEMP °F
COOKING TIME
POULTRY
Whole Chicken
3-5lbs
350 180 18-20 min per lb
Cornish Hen 3/4
to 1 1/2 lbs
350 180 3/4 to 1 1/4 hours
Turkey Breast
5-7 lbs
350 180 18 min per lb
BEEF
Rib eye, boneless
3 lbs
325-350 140-150 14-15 min per lb
Standing Rib
Roast 3-5 lbs
325 150-160 20-25 min per lb
Brisket, first cut 5-
6 lbs
375 150-160 30-35 min per lb
PORK
Rolled Pork Loin
3-5 lbs
325-350 160-170 25-30 min per lb
Boneless Ham
3-5 lbs
325 140-160 20-25 min per lb
Pork Ribs
3-5 lbs
325-350 140 12-14 min per lb
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ROASTING RECIPES
USEFUL TIPS FOR ROASTING:
z
Use a small amount of cooking spray or oil on rack or food basket for easier
cleaning.
z
Use a reliable meat thermometer to check internal temperature of food.
z
Internal meat temperature will vary based on the desired doneness of your food,
usually 140°F for rare, 160°F for medium, and 170-180°F for well done.
z
Determine by simply inserting an instant-read meat thermometer.
z
You may also select "UPPER" heater function and place your food closer to the top
heating elements when you do your roasting.
ROAST PORK CHOPS
4-6 pork loin chops, 1" thick
3/4 cup light season soy sauce
1 tablespoon olive oil
2 cloves garlic, finely minced
3 tablespoons fresh ginger, finely minced
2 tablespoon dry sherry
1 tablespoon sugar
half an onion, finely sliced
salt and ground black pepper to taste
Wash and dry pork chops well. Remove excess fat. Set aside. Combine all ingredients
except onion in a large bowl. Place pork chops in mixture and let marinate for a few
hours; turn once halfway through marinating time. Follow roasting instructions to place
pork chops; add sliced onion on the pork chops. Roast 350°F for 15 minutes. Turn over
and roast another 15 minutes or until cooked through. Makes 4-6 servings.
LEMON GINGER GLAZED PORK LOIN
1.3-lb. boneless pork loin
Salt and freshly ground black pepper to taste
2 teaspoons rosemary leaves, finely chopped
1 tablespoon fresh ginger, peeled & minced
1 cup dry white wine
3/4 cup lemon marmalade (orange can be substituted)
1 tablespoon unsalted butter (at room temperature)
Wash and trim all the excess fat from the pork loin. Preheat the oven to 350°F. Place
the pork loin in the Roasting Tray, sprinkling it with salt, black pepper, rosemary, and
ginger. Add white wine into the bottom of the Roasting Tray and cook for 50 minutes;
basting is needed. Take the Roasting Tray out from the oven. Use a small bowl to mix
marmalade with some pan drippings; pour over the meat. Continue to cook for another
35-45 minutes, basting during the last 15 minutes, or until the internal temperature
reaches 150 OF - 160°F. Slice and serve it with pan juices. Makes 4-6 servings.
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