Rival Accu-Roast RO200 WB, Руководство пользователя

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NOTE:
Do not immerse the ROASTER OVEN BODY in water or other liquid.
Do not put COOKING PAN in dishwasher.
1. Press the POWER ON/OFF button to turn the roaster oven off. The POWER
LIGHT and DISPLAY will be off.
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 COOKING PAN, LID the 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.
HOW TO CLEAN YOUR OVEN ROASTER
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
145° F
*
145° 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
BEEF ROASTS
Standing Rib 4 – 6 325° F 20 to 25
Sirloin Tip 3 – 5 350° F 20 to 25
Tenderloin 3
1
⁄
2
– 4 450° F 8 to 12
Pot Roast 4 – 6 300° F 30 to 40
Corned Beef 3 1 ⁄
2
– 4 300° F 15 to 20
LAMB
Leg 5 – 8 350° F 25
Shoulder, boneless 3 – 4 350° F 25
PORK
Loin Roast 3 – 5 350° F 25 to 30
Rolled Shoulder 4 – 6 350° F 35 to 40
Chops 4 – 5 325° F 15 to 20
Country-Style Ribs 8 – 10 450° F to brown and…
…then decrease temp. to 250° F 15 to 20
SMOKED HAM
Bone-in, shankless 10 – 15 325° F 20 to 25
Boneless 8 – 12 325° F 15 to 20
Fully cooked 5 – 10 325° F 13 to 28
VEAL
Loin 4 – 6 325° F 30 to 35
Shoulder 3 – 5 325° F 30 to 35
POULTRY
Chicken, whole 3 1 ⁄
2
– 5 350° F 15 to 17
Chicken, whole 6 – 8 350° F 18 to 20
Chicken, pieces 6 – 8 350° F 8 to 10
Turkey, prebasted 10 – 14 375° F 12 to 17
Turkey, prebasted 14 – 22 375° F 13 to 18
Turkey, fresh 10 – 14 350° F 15 to 20
MEAT WEIGHT (LBS.) TEMP. MIN./LB.
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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RO200WB.02.US.OMI (visual) 08.21.2002 10.03am Page 8