NutriChief PKRT12WT, Руководство пользователя, Страница: 15 / 18

15
Cooking Times
The times provided in this book are only a guide to the approximate cooking
times and are averages of many tests. Cooking time also varies because of
differences in meat, in procedure and in equipment. The size and shape of meat
and the amount of fat and bone are major factors. The starting temperature of
the roast and the accuracy of the equipment used are examples of procedure
and equipment variables. Remember too, that meat temperatures will usually
rise approximately 5°F/-15°C after the roast is removed from the rotisserie
during the 10 to 15 minutes allowed for standing time before carving.
A meat thermometer is the most accurate guide to measure the desired
doneness. The thermometer should be inserted into the meat surface at a slight
angle or through the end of a roast so the tip of the thermometer is in the thickest
portion of the cut, but not resting in fat or against the bone. The thermometer
must clear the heating elements while rotating. See chart on page 16 for a
temperature guide for degree of doneness.
Cooking times given on the charts that follow are based on refrigerated
temperatures. These times are provided as a guide and may vary with food
thickness and the food temperature.
SUGGESTED SERVINGS BY POUND
Boneless meats-tenderloin
Boneless roasts-beef-pork
Small bone-in rib roasts
Large-bone-in rib roasts
1/4 pound
1/ 4 pound
1/2 pound
3/4 pound