COOKING GUIDE
Determining whether meat is done:
It is recommended that you use a meat thermometer to determine
doneness when cooking meat and poultry. Insert the thermometer
into the center of the thickest portion of the meat. Cook until
temperature for desired doneness is reached. It is recommended,
when cooking that the meats should reach 155°F.
CAUTION: Never cook without a pan in place.
Roasting Meats and Poultry
Tender cuts of meat are best suited for roasting. The time guide
below is for use with tender cuts such as from the sirloin area.
Less tender cuts of meat should be slow cooked in liquid. Times
indicated below are approximate and should be used as a
guideline only.
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