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The ROAST setting roasts perfectly. Preheating the oven is not necessary for roasting meat and poultry. Place
foods on the rack which holds meat out of its juices. Never cover the rack with aluminum foil. You don't need a pan
because the turntable will catch the drippings.
HELPFUL TIPS:
* Shield thin or bony areas of roasts or breast, wing tips and legs of poultry to prevent overbrowning. Use small
smooth strips of aluminum foil.
* Should you wish to have gravy, place a shallow oven-glass baking dish below the meat on the rack to collect
any juices. When food is done, simply make gravy in the baking dish and cook using HIGH power.
* Roast less-tender cuts of beef in heat-resistant and microwave-safe covered casserole or in oven cooking
bag set in baking dish. Covering helps tenderize meat.
* Check doneness after minimum time using a meat thermometer. Add additional time, if necessary.
* After cooking, cover roasts with "tent" of foil and let stand 5 to 10 minutes before carving.
ROASTING CHART
Beef
Roasts Ltendercuts Rare: 10-12 120°F 140°F.
Medium: 11-13 130°F 150°F.
Well Done: 12-14 150°F 160°F.
Roasts (less tender cuts Rare: 12-16 120°F 140°F.
Medium: 14-18 130OF 150°F.
Well Done: 20-22 150°F 160°F.
Veal
Roasts boned, rolled, tied, Well Done: 14-16 155°F 165°-170°F.
Breast (stuffed_ Well Done: 11-13 160°F 170°F.
Pork
Roasts (boned. rolled, tied Well Done: 15-17 165°F 170°F.
or bone-in]
Smoked Ham 7-9 min. 130OF 140OF.
Lamb
Leg Roasts
Rare: 11-13 120OF 130OF.
Medium: 13-15 135OF 145OF.
Well Done: 15-17 150°F 160°F.
Poultry
Chicken. whole (unstuffed]
Chicken, pieces (bone-in)
Poultry Cutlet(boneless)
Turkey Breast
Turkey, whole (unstuffed
COMPU ROAST 1 175°F 185°F.
COMPU GRILL 5 175OF 185OF.
COMPU GRILL 4 165°F 170°F.
COMPU ROAST 3 165°F 170°F.
COMPU ROAST 1 175°F 185°F.
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