9
MODEL: RJ15-ROASTER SERIES
Operating Instructions
DETERMINING MEAT DONENESS
Following the guide below, insert an instant reading thermometer
into the center of the meat or poultry making sure not to touch bone.
Remember once meat is removed from the roaster the temperature
will rise about 5 degrees.
Allow meats to stand about 10 minutes before carving and serving.
* Rare pork, ham or poultry is not recommended.
Meat
Medium Rare
Medium
Well Done
Beef Roast
145° F
155° F
170° F
Meatloaf
160° F
Veal Roast
155° F
Lamb Roast
140° F
155° F
170° F
Pork Roast *
155° F
160° F
Roast Chicken or
Chicken
180° F
Chicken or Turkey
Breast or Parts
180° F
