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ROASTING
9
Roasting Meats and Poultry
Note: Use this method when a preheated oven is not required.
We recommend the use of a meat thermometer when cooking meats or poultry. Insert the
meat thermometer into the thickest portion of the meat or poultry.
To avoid over cooking, cook until the meat or poultry is within 5° F of desired
temperature. Remove the meat from the Smoker / Roaster Oven. The internal
temperature will continue to rise for a short time after the meat has been removed
from the unit.
6. Allow base to cool before cleaning.
Caution:
Base will be HOT. Allow to cool before moving. If moving while hot, use oven
mitts or hot pads. Your hands could strike the base sides even when lifting with handles.
Cooking Guide
Recommended Internal Meat Temperatures
Cook to desired doneness by measuring the internal temperature of the meat
using a meat thermometer.The FDA recommends meat should be a minimum
of 145° F to prevent food borne illness.
Caution: Never cook without Cooking Pan in Base.
MEAT RARE MEDIUM WELL DONE
BEEF 145° F 160° F 170° F
PORK * 160° F 170° F
LAMB 145° F 160° F 170° F
SMOKED HAM
Cook before eating
*
*
160° F
Fully cooked 140° F
POULTRY
Roasting chicken
*
*
180° F
Turkey 180° F
1. When preparing to roast, place the
Roasting Rack into the Cooking Pan.
2. Place the meat or poultry on the
rack. Place the Cover on the base.
3. Plug cord into electrical outlet. Set
Temperature Control to desired
setting .
4. When cooking is complete, turn the
Temperature Control to "OFF".
Unplug the cord from outlet.
5. Remove the Cover and using oven mitts
or hot pads, remove the Roasting Rack
with food and serve
* Pork, ham or poultry are not recommended to be eaten at these
levels.
Hams labeled “Cook Before Eating” have been smoked or cured but NOT fully
cooked. This ham must be thoroughly cooked to an internal temperature of
155°F to 160° F.
Hams labeled “Fully Cooked” have been smoked or cured and already cooked.
The ham does not require further cooking but heating to 140° F enhances and
improves the flavor.
10
ROASTING GUIDE
Roasting Chart
Tender cuts of meat are best suited for roasting. The roasting guide below is for use
with tender cuts such as from the rib or sirloin area . Less tender cuts of meat should
be cooked in liquid for longer periods of time to tenderize. Slow cook 1 1/2 hours for
every 30 minutes of standard cook time at 250° F. Avoid raising the Cover as this
releases heat during the cooking cycle.
Times listed below are approximate and should be used as a guideline only.
If roasting without liquid in the Cooking Pan, add 1 cup of water to the bottom of the
pan. This prevents the drippings from burning on the bottom of the pan.
MEAT WEIGHT / LBS. TEMP MINUTES PER LB.
BEEF ROASTS
Standing Rib 4 to 6 325° F 20 to 25
Sirloin Tip 3 to 5 350° F 20 to 25
Tenderloin 3 1/2 to 4 450° F 8 to 12
Pot Roast 4 to 6 300° F 30 to 40
Corned Beef 3 to 5 300° F 15 to 20
LAMB
Leg 5 to 8 350° F 25
Shoulder, boneless 3 to 4 350° F 25
PORK
Loin Roast 3 to 5 350° F 25 to 30
Rolled Shoulder 4 to 6 350° F 35 to 40
Chops 4 to 5 325° F 15 to 20
Country-Style Ribs 8 to 10 450° F to brown and …
…
then decrease
temp. to 250°F
15 to 20
SMOKED HAM
Bone-in, shankless 10 to 15 325° F 20 to 25
Boneless 8 to 12 325° F 15 to 20
Fully cooked 5 to 10 325° F 13 to 28
VEAL
Loin 4 to 6 325° F 30 to 35
Shoulder 3 to 5 325° F 30 to 35
POULTRY
Chicken, whole 3 1/2 to 5 350° F 15 to 17
Chicken, whole 6 to 8 350° F 18 to 20
Chicken, pieces 6 to 8 350° F 8 to 10
Turkey, prebasted 10 to 14 375° F 12 to 17
Turkey, prebasted 14 to 22 375° F 13 to 18
Turkey, fresh 10 to 14 350° F 15 to 20