Filter
Top Products
14 7
Cooking Chart
Preheat the Contact Roaster before using to roast the following foods. The fol-
lowing times are meant to be used as guidelines only. Times will vary due to the
cut or thickness of the meat or poultry being cooked. To be sure that the food is
truly done, use a cooking thermometer. If the food does need more time to cook,
reset the timer and check periodically so you do not over cook.
FOOD & FOOD COOKING INTERNAL FOOD
QUANTITY PLACEMENT WEIGHT TIME TEMPERATURE
POULTRY
Chicken, whole Heating Plate 2
1
/
2
- 3 lb. 45-75 min. 180˚F
Chicken, whole Heating Plate 4 - 5 lb. 60-75 min. 180˚F
Rock Cornish Inverted 20 oz each 60-90 min. 180˚F
Game Hens (6) Wire Rack
Turkey Inverted 12 lb. 115-130 min. 180˚F
Wire Rack
BEEF
Tenderloin Inverted 2 - 3 lb. 60-90 min. 145˚-170˚F
Wire Rack
Ribeye Roast Inverted 5 - 6 lb. 150-170 min. 145˚-170˚F
Wire Rack
Sirloin Roast Wire Rack 4 - 5 lb. 110-150 min. 145˚-170˚F
PORK
Tenderloin Wire Rack 2 lb. 60-75 min. 160˚-170˚F
Center Loin Roast Inverted 4 - 5 lb. 160-180 min. 160˚-170˚F
Wire Rack
LAMB
Leg, semi boneless Wire Rack 4 - 5 lb. 130-175 min. 145˚-170˚F
MISCELLANEOUS
Baked Potatoes, Inverted 10 - 12 oz. 130-160 min. Cook until fork
6-8, wrapped in foil Wire Rack each tender
Baked Potatoes, Inverted 6 - 8 oz. 80-100 min. Cook until fork
8, wrapped in foil Wire Rack each tender
PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc.
should be cooked to an internal temperature of 145˚-170˚F. Pork should be
cooked to an internal temperature of 160˚-170˚F and poultry products should be
cooked to an internal temperature of 170˚F - 180˚F to be sure any harmful bacte-
ria has been killed. When reheating meat/poultry products, they should also be
cooked to an internal temperature of at least 165˚F.
Marinated Roast Beef with Vegetables
2 lbs. tenderloin beef roast
1 lb. carrots, cut in half and again lengthwise
16 small new potatoes, cut in half
Marinade
1 cup beef broth
1/2 cup olive oil
1/4 cup lemon juice
1 tsp. Tabasco pepper sauce
1/2 cup minced onion
2 cloves garlic, minced
1 tsp. salt
1 tsp. dried basil leaves
1 tsp. dried tarragon leaves
1 tsp. prepared mustard
• Place the meat, carrots and potatoes in a sturdy zip lock bag.
• Mix all marinade ingredients together and pour over the meat and
vegetables. Marinate in refrigerator at least 3 hours, turning occa-
sionally.
• Preheat the Contact Roaster with inverted Wire Rack.
• Using a large slotted spoon, add the meat and vegetables to the
Contact Roaster.
• Close the Lid and set the Timer for 60 minutes. Check for doneness
and continue roasting if necessary.
• Yield: Serves 6-8
GV12_IB_4-9-02 4/9/02 3:14 PM Page 13