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Traditional Roasting Guide
Meats
Beef Rib,BonelessRib, Rare_
TopSirloin Medium
(3to 5 Ibs.) Well
BeefTenderloin Raret
Medium
Pork Bone-in,Boneless(3to5 Ibs.)
Ham
Lamb
Banned,Butt,Shank(3to 5Ibs.,fullycooked)
Bone-in,Boneless(3to 5Ibs.) Medium
Well
Poultry WholeChicken(2-1/2to3-1/2Ibs.)
CornishHens,Unstuffed(1to 1-1/2Ibs.)
Stuffed(1to1-1/2Ibs.)
Duckling(4to 5Ibs.)
Turkey,whole_
Unstuffed(18to 16Ibs.)
Unstuffed(18to24Ibs.)
TurkeyBreast(4to6Ibs.)
* 5,lu//ed bm[s (m, m_l _co_mm_t_ded ib_ _peed_ookD/_:
Minutes/Lb.
22-26
26-30
36-34
12-16
16-20
36-35
23-28
26-30
36-35
24-26
46-45
46-50
28-32
OvenTemp.
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
350°F
14-18 325°F
8-12 325°F
23-27 325°F
InternalTemp.
140°F
160°F
170°F
140°F
160°F
160°F
140°F
160°F
170°F
180°-185°F
180°-185°F
180°-185°F
180°-185°F
180°-185°F
180°-185°F
170°F
I Th_ U.5. l)epmm._*tl oi ,_,g'Hcuflu__a',s"Ran b_d i_po/mlm; bur _ou _hotddh_,owlhal coohin_it lo o_d_140°F m_a_*s_ome
/ood [_oi_onhlg ol_an_m,s mm _ul_,De." (Soun:e: 5a/b 1;hodBool< }bul K_rciun Guide. _ _,/)AR_v..]Um_ 1985.)
Tips for Speed Broiling
"_mr oven with Tlivecfion ''_technology
has the flexibili F to broil like a traditional
oven or speed broil. Speed broiling of
meats is appro_mamly twice as thst as
traditional broiling.
Speed broiling must be done with the
doorclosed.
Theovenmustbepreheatedwhen
speedbroiling.
Turning ineat and poult_ T is optional in
speed broil. However; use tongs if turning
meat to prevent piercing the meat and
losing juices.
Speed broil _6ll ,generallx, I)roduce ,good
results fiw medium to well done meats. If
rare meat is desired, use tradidonal broil,
Cooking times will \m T depending
on the cut of meat. Check for aloneness
at minimum time using a meat
them_omete_: OO NOTleave a meat
thermometer in the meat or poultry while
cooking with Trivection technology since
this may damage the thermometer.
Use the broiler pan xdth grid provided
with _om" oxen for best results.
Evenl) slit fi_t around the outside edges
of stea]_s and chops to I)rexent curling
during broiling.
If desired, ruminate meats befiwe
broiling. Brush with sauces during the
last fixe ininutes only.
17