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. The FDA recommends when roasting, meats should reach 145°F to prevent food borne illness.

CAUTION: Never cook without pan in place.

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.
MEAT RARE MEDIUM WELL DONE
BEEF 140 F 160 F 170 F
PORK * 160 F 170 F
LAMB 140 F 160 F 170 F
SMOKED HAM
 Cook before eating
 Fully cooked
*    
160 F
140 F
POULTRY
 Roasting Chicken
 Turkey
*    
180 F
180 F
*Rare pork, ham or poultry is not recommended.

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 guide only.
MEAT WEIGHT (LBS.) TEMP. MIN. LB.
BEEF ROASTS
 Standing Rib
 Sirlion Tip
 Tenderloin
 Pot Roast
 Corned Beef

4-6
3-5
3 1/2 - 4
4-6
3-5

325 F
350 F
450 F
300 F
300 F

20-25
20-25
8-12
30-40
15-20
LAMB
 Leg
 Shoulder, Boneless

5-8
3-4

350 F
350 F

25
25
PORK
 Loin Roast
 Rolled Shoulder
 Chops
 Country-Style Ribs
 

3-5
4-6
4-5
8-10
 

350 F
350 F
325 F
450 F - then decrease
temp to 250 F

25-30
35-40
15-20
to brown and 15-20
 
SMOKED HAM
 Bone-in, shankless
 Boneless
 Fully Cooked

10-15
8-12
5-10

325 F
325 F
325 F

20-25
15-20
13-28
VEAL
 Loin
 Shoulder

4-6
3-5

325 F
325 F

30-35
30-35
POULTRY
 Chicken, whole
 Chicken, whole
 Chicken, pieces
 Turkey, prebasted
 Turkey, prebasted
 Turkey, fresh

3 1/2-5
6-8
6-8
10-14
14-22
10-14

350 F
350 F
350 F
375 F
375 F
350 F

15-17
18-20
8-10
12-17
13-18
15-20
CAUTION: Use hot pads or mitts when removing food from oven. Rack will be hot, allow to cool or remove with hot pads/mitts.

BAKING *
* Baking pans should always be placed on the ROASTING RACK. Do not place pans on bottom of COOKING PAN. * Metal pans are recommended for use in the roaster as they provide better heat transfer and browning.
FOOD TEMP. SETTING BAKING TIME (MIN)
Muffins 425 F 15-20
Quick Bread 375°F 65-75
Yeast Bread 400°F 40-45
Yeast Rolls 400°F 18-20
Cookies 350°F 11-13
Brownies 350°F 25-30
Cupcakes 350°F 25-30
Sheet Cake 350°F 40-45
Pound Cake 350°F 50-60
Bundt Cake 350°F 50-60
Cheesecake 325°F 50-60
Fruit Pie 425°F 45-50
Custard Pie 350°F 50-60
Pastry Shell 425°F 10-13
Pizza (9 inch) 425°F 20-25
Baked Potatoes 350-400°F 50-60
Sweet Potatoes 350-400°F 55-65
Scalloped Potatoes 350°F 75-90
Winter Squash 400°F 45-60
Baked Apples 350°F 35-45
* Always preheat roaster prior to baking