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ROAST CHART
1. Place liner into base, cover and preheat roaster oven for 20 minutes.
2. Insert meat thermometer into thickest part of meat, not touching bone or fat.
Insert food thermometer for a few minutes to check temperature of combi-
nation dishes towards end of cooking time.
NOTE: Foods are properly cooked when they are heated for a long enough
time and at a high enough temperature to kill harmful bacteria. Use a meat
or food thermometer to measure the internal temperature of cooked meat
and poultry. According to the United States Department of Agriculture, roast
until meat and poultry temperature are at least:
poultry-white meat 170°F
poultry-dark meat 180°F
beef, lamb and veal 145°F; higher temperature for well done and for
meat to be fork tender
ham 160°F or follow package directions
pork 160°F; higher temperature for well done and for meat to be fork
tender
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
3. Season meat before or after cooking and place fat side up, on the rack in
the liner.
4. Do not add water. Place lid on roaster oven.
5. Roast until done.
6. Allow meat to stand 15-20 minutes before serving. Temperature will continue
to rise to desired doneness. Meat will also be easier to carve.
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40217 (RSTS6) Oven E/F/S-minimu 11/19/99 5:03 PM Page 5