INTERNAL TEMPERATURE ROASTING CHART
CUT
INTERNAL TEMPERATURE
Beef
145°F Rare
160°F Medium
170°F Well Done
Ham (fresh)
160°F
Ham (precooked)
140°F
Lamb
160°F Medium Well
170°F Well Done
Pork
160°F Medium
170°F Well Done
Turkey or Chicken, Whole
180°F
Turkey or Chicken, Breast
170°F
6
HINTS FOR ROAST
•
A meat thermometer inserted into the center of the meat should always
be used to ensure desired doneness.
•
Roasting is recommended for large, tender cuts of meat and poultry.
Seasoning prior to cooking adds to the flavor and the aroma during
cooking.
•
A layer of fat on the top of the roast promotes better browning and
provides natural basting.
•
When roasting meats with a high fat content, the bake/broil pan may fill
with grease before cooking is completed. Carefully remove the bake/broil
pan using oven mitts and empty. Replace for continued roasting.
BROIL
1. Remove bake/broil pan and wire rack.
2. Place the broil insert in the bake/broil pan. Always use the bake/broil
pan and broil insert when broiling. Place food on broil insert and
position the bake/broil pan in the oven. Juices and fat will drip into the
pan and decrease spattering while broiling. Close the door.
3. Plug into 120V ~ 60Hz outlet.
4. Position selector dial to BROIL. Turn temperature control dial to BROIL.
5. Broil food until done, turning half way through cooking time. Carefully
remove bake/broil pan and broil insert from oven using oven mitts.
6. When finished, turn temperature control dial to lowest position and
selector dial to OFF position. The indicator light will go off.
7. Unplug and allow to cool completely before cleaning.
