5
MEAT OR POULTRY TEMPERATURE
°F (°C)
INTERNAL
TEMPERATURE
°F (°C)
MINUTES PER
LB.
(PER KG)
Veal
Boneless
Bone-in
(10 lbs./4.5 kgs.)
325 (160)
325 (160)
175 (80)
175 (80)
45-50 (99-110)
35-40 (77-88)
Turkey, stuffed
(20 lbs./9 kgs.)
325 (160)
195 (90)
19-21 (41-46)
NOTE:
1. Large roasts require slightly less cooking time per pound than small roasts. Check
internal temperature of roast during cooking for perfect results.
2. To cook an unstuffed turkey, reduce total cooking time by approximately 1 hour.
Check internal temperature before serving.
3. Check internal temperature of poultry on the inside of the thigh.
How to Stew
1. Place Removable Cooking Pan in the Base/Heating Well.
2. Cut food into uniform size pieces and place in the Removable Cooking Pan. Add
liquids according to the recipe.
3. Cover.
4. Turn the Temperature Control Knob to the desired temperature.
5. Add liquids during cooking, if needed.
NOTE:
If cooking frozen meat add 15 to 20 minutes to the recipe time.
How to Bake
1. Place the Removable Cooking Pan including the Rack in the Base/Heating Well.
2. Place food in a pan, oven proof glass dish or foil and place on the Rack.
3. Cover.
4. Turn the Temperature Control Knob to the desired temperature.
NOTE:
1. To bake cobblers in casserole dishes, wrap foil around the edge of the crust for the
first half of cooking time to prevent over-browning.
2. Follow package directions for cooking frozen foods such as entrees and pizza. For
best heat circulation, place food on Rack.
