Salton RS-1061, Инструкция пользователя

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ROASTING TEMPERATURE AND TIME CHART
NOTE:
1. Large roasts require slightly less cooking time per pound than small roasts.
Check internal temperature of roast during cooking for perfect results.
2. To cook an unstuffed turkey, reduce total cooking time by approximately
1 hour. Check internal temperature before serving.
3. Check internal temperature of poultry on the inside of the thigh.
How to Bake
1. Place the Removable Cooking Pan including the Rack in the Base/Heating Well.
2. Place food in a pan, oven proof glass dish or foil and place on the Rack.
3. Cover.
4. Turn the Temperature Control Knob to the desired temperature.
6
MEAT OR POULTRY
TEMPERATURE
°F (°C)
INTERNAL
TEMPERATURE
°F (°C)
MINUTES PER LB.
(PER KG)
Beef – Standing Rib
(10 lbs./4.5 kgs.)
325° (160°)
140 (60) rare
160 (70) medium
170 (75) well done 18–20 (40–44)
22–25 (48–55)
27–30 (59–66)
Beef – Rolled Roast
(10 lbs. /4.5 kgs.)
325° (160°)
140 (60) rare
160 (70) medium
170 (75) well done 30–32 (66–70)
35–38 (77–83)
40–45 (88–99)
Pork – fresh
Boneless, rolled
Bone-in
(10 lbs./4.5 kgs)
350° (175°)
350° (175°) 185° (85°) well done
185° (85°) well done 35–40 (77–88)
30–35 (66–77)
Pork – smoked
Ham, whole
(12 lbs./5.5 kgs)
325° (160°) 170° (75°) well done 25–28 (55–61)
Lamb – leg
(10 lbs. /4.5 kgs.) 325° (160°)
325° (160°) 150° (65°) medium
160° (70°) well done 26–28 (57–61)
29–31 (63–68)
Veal
Boneless
Bone-in
(10 lbs./4.5 kgs.)
325° (160°)
325° (160°)
175° (80°)
175° (80°) 45–50 (99–110)
35-40 (77-88)
Turkey, stuffed
(20 lbs./9 kgs.)
325° (160°) 195° (90°) 19–21 (41–46)