Roaster Ovens
A Few Words About Roaster Ovens....
- For ease in cleaning, line the bottom and sides of the insert pan with aluminum foil when cooking meats that may splatter.
- These instructions will refer to the load and lift rack, as "the rack".
- The roaster oven should be thoroughly preheated, about 15-20 minutes for baked goods, like cakes.
- Do not remove cover unless necessary to check food. Removing the cover allows most of the heat to escape.
- Cook to desired doneness by measuring the internal temperature of the meat with a meat thermometer. Temperatures below are degrees Farenheit.
| RARE | MEDIUM | WELL DONE | |
|---|---|---|---|
| BEEF | 140 | 160 | 170 |
| PORK | * | 160 | 170 |
| LAMB | 140 | 160 | 170 |
| SMOKED HAM | |||
| Cook Before Eating | 160 | ||
| Fully Cooked | 140 | ||
| POULTRY | |||
| Roasting Chicken | Cook to an internal temperature of 170 degrees F in the breast and 180 degrees F in the thigh. | ||
| Turkey | 180 | ||
| * Pork should be cooked to an internal temperature not lower than 160 degrees. | |||
