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ROAST CHART
1. Place rack into liner and place liner into base. If cooking less tender cuts
of beef and pork, add the amount of hot water indicated in the chart;
otherwise do not add water. The water will help to tenderize less
tender cuts of meat.
2. Cover and preheat roaster oven on the steam setting. Insert oven-safe meat
thermometer into the thickest part of the meat, not touching bone or fat.
3. Season meat before or after cooking and place fat side up, on the rack
in the liner. Always leave at least one inch between the top of the food
and the brim of the liner.
4. Place lid on roaster oven. Turn control knob to 350°F and roast until
done and meat is tender. Roast times may vary.
NOTE: Foods are properly cooked when they are heated for a long
enough time and at a high enough temperature to kill harmful
bacteria. For combination dishes, insert food thermometer for a few
minutes to check temperature towards the end of the cooking time.
Roast until meat and poultry temperature is at least:
poultry-white meat 170°F
poulty-dark meat 180°F
beef, lamb and veal 145°F; higher temperature for well done
ham 160°F or follow package directions
pork 160°F; higher temperature for well done
ground meat 160°F; higher temperature for well done
ground poultry 160°F; higher temperature for well done
casseroles and other combination dishes 165°F
5. Allow meat to stand for 15-20 minutes before serving. Temperature will
continue to rise to desired doneness. Meat will also be easier to carve.
CUT OF MEAT
OR POULTRY
Poultry
Chicken
Turkey Breast
Turkey
Beef
Round Rump Roast (2)
Boneless Chuck (2)
Boneless Chuck
5 lbs each
6 lbs
21 lbs
2 lbs each
3 lbs each
24 lbs 4 cups
4 cups
1
1
⁄
4
-1
3
⁄
4
hours
1
3
⁄
4
-2
1
⁄
4
3
1
⁄
2
-4 hours
2
1
⁄
2
-3 hours
2-2
1
⁄
2
hours
5
1
⁄
2
-6 hours
WEIGHT
WATER ADDED
BEFORE PREHEAT
APPROXIMATE
COOKING TIME
Boneless Roll Center Roast (2) 8 lbs each
4 cups
4
1
⁄
2
-5 hours