Rival 18 QT. ROASTER OVEN, Руководство пользователя

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BEEF ROASTS
Standing Rib 4 – 6 325° F 17 to 21
Sirloin Tip 3 – 5 350° F 17 to 21
Tenderloin 3 1 ⁄
2
– 4 450° F 7 to 10
Pot Roast 4 – 6 300° F 26 to 34
Corned Beef 3 1 ⁄
2
– 4 300° F 15 to 17
LAMB
Leg 5 – 8 350° F 20 to 22
Shoulder, boneless 3 – 4 350° F 20 to 22
PORK
Loin Roast 3 – 5 350° F 21 to 26
Rolled Shoulder 4 – 6 350° F 30 to 34
Chops 4 – 5 325° F 15 to 17
Country-Style Ribs 8 – 10 450° F to brown and…
…then decrease temp. to 250° F 15 to 17
SMOKED HAM
Bone-in, shank 10 – 15 325° F 17 to 21
Boneless 8 – 12 325° F 15 to 17
Fully cooked 5 – 10 325° F 13 to 24
VEAL
Loin 4 – 6 325° F 26 to 30
Shoulder 3 – 5 325° F 26 to 30
POULTRY
Chicken, whole 3 1 ⁄
2
– 5 350° F 13 to 15
Chicken, whole 6 – 8 350° F 15 to 17
Chicken, pieces 6 – 8 350° F 7 to 9
Turkey, prebasted 10 – 14 375° F 12 to 15
Turkey, prebasted 14 – 22 375° F 13 to 15
Turkey, fresh 10 – 14 350° F 15 to 17
MEAT WEIGHT (LBS.) TEMP. MIN./LB.
ROASTING MEATS AND POULTRY
Meats will cook more rapidly in the Roaster Oven than a conventional oven.
Reducing temperature and increasing time will result in a browner, crispier
crust. Times indicated below are approximate and should be used as a
guideline only.
-7- -6-
CLEANING YOUR ROASTER OVEN
NOTE: Do not immerse the ROASTER OVEN BODY in water or other liquid.
Do not put REMOVABLE ROASTING PAN in dishwasher.
1. Turn TEMPERATURE CONTROL to the OFF position.
2. Unplug the Roaster Oven from outlet and allow unit to cool.
3. Allow the Roaster Oven to cool completely before cleaning.
4. Wash the REMOVABLE ROASTING PAN, LID and ROASTING RACK in hot soapy
water – using a sponge or cloth. Rinse thoroughly in hot water, then towel dry.
5. Wipe the inside and outside of the ROASTER OVEN BODY with a damp cloth.
COOKING TIME AND TEMPERATURE
DETERMINING MEAT DONENESS
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.
*Rare pork, ham or poultry is not recommended.
BEEF
PORK
LAMB
SMOKED HAM
Cook before eating
Fully cooked
POULTRY
Roasting Chicken
Turkey
140° F
*
140° F
*
*
160° F
160° F
160° F 170° F
170° F
170° F
160° F
140° F
180° F
180° F
MEAT RARE MEDIUM WELL DONE
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