Rival 18 QT., Руководство пользователя

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COOKING GUIDE (CONT.)
BEEF ROASTS
Standing Rib 4 – 6 325°F 12 to 15
Sirloin Tip 3 – 5 350°F 12 to 15
Tenderloin 3 1 ⁄
2
– 4 450°F 5 to 10
Pot Roast 4 – 6 300°F 19 to 26
Corned Beef 3 1 ⁄
2
– 4 300°F 10 to 15
LAMB
Leg 5 – 8 350°F 14 to 20
Shoulder, boneless 3 – 4 350°F 14 to 20
PORK
Loin Roast 3 – 5 350°F 13 to 19
Rolled Shoulder 4 – 6 350°F 21 to 26
Chops 4 – 5 325°F 10 to 15
Country-Style Ribs 8 – 10 450°F to brown and
then decrease temp. to 250°F 10 to 15
SMOKED HAM
Bone-in, shank 10 – 15 325°F 12 to 15
Boneless 8 – 12 325°F 10 to 15
Fully cooked 5 – 10 325°F 9 to 17
VEAL
Loin 4 – 6 325°F 19 to 25
Shoulder 3 – 5 325°F 19 to 25
POULTRY
Chicken, whole 3 1 ⁄
2
– 5 350°F 9 to 14
Chicken, whole 6 – 8 350°F 10 to 15
Chicken, pieces 6 – 8 350°F 5 to 8
Turkey, prebasted 10 – 14 375°F 9 to 14
Turkey, prebasted 14 – 22 375°F 9 to 14
Turkey, fresh 10 – 14 350°F 9 to 14
Turkey, fresh 14 - 22 350°F 9 to 14
MEAT WEIGHT (LBS.) TEMP. MIN./LB.
ROASTING MEATS AND POULTRY
Meats will cook more rapidly than in a conventional oven. Reducing
temperature and increasing cooking time will result in a browner, crispier
crust. Times indicated below are approximate and should be used as a
guideline only.
COOKING GUIDE
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.
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
*Rare pork, ham or poultry is not recommended.
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