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12.
Toaster Oven-Broiler Use and Care Guide
Hints For Roast
◆ A meat thermometer inserted into the center of the meat should
always be used to ensure desired doneness.
◆ Roasting is recommended for large, tender cuts of meat and
poultry. Seasoning prior to cooking adds to the flavor and the
aroma during cooking.
◆ A layer of fat on the top of the roast promotes better browning and
provides natural basting.
◆ When roasting meats with a high fat content, the Bake/Broil Pan
may fill with grease before cooking is completed. Carefully remove
the Bake/Broil Pan using oven mitts and empty. Replace for
continued roasting.
USDA Recommended Temperatures
The United States Department of Agriculture recommends that meat
and poultry be cooked to the following internal temperatures to be
sure any harmful bacteria has been killed. Ground turkey and
chicken should be cooked to an internal temperature of 165° F and
ground beef, veal, lamb and pork be cooked to an internal
temperature of 160° F. Chicken and turkey should be cooked to an
internal temperature of 170° F for white meat and 180° F for dark
meat. Goose and duck should be cooked to an internal temperature
of 180° F. Fresh beef, veal and lamb, etc. should be cooked to an
internal temperature of at least 145° F. Fresh pork should be cooked
to an internal temperature of at least 160° F. When re- heating meat
and poultry products, they should also be cooked to an internal
temperature of 165° F.
INTERNAL TEMPERATURE ROASTING CHART
CUT INTERNAL TEMPERATURE
Beef 145°F Rare
160°F Medium
170°F Well Done
Ham (fresh) 160°F
Ham (precooked) 140°F Rare
Lamb 160°F Medium Well
Pork 160°F Medium
170°F Well Done
Turkey or Chicken, Whole 180°F
Turkey or Chicken, Breast 170°F
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