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C :ATEGORY
1
FOOD
Roast Beef (rare)
Roast Beef
(medium)
Roast Beef (well)
Roast Pork (well)
Poultry
Casserole
SPECIAL INSTRUCTIONS
Put tip of probe in center of largest muscle, but not
touching fat or bone. Shield top of roast with alumi-
num foil, sauce, or vegetables. Cover roast with foil
after cooking and let stand a few minutes.
Put tip of probe in center of largest muscle, but not
touching fat or bone. Shield top of roast with alumi-
num foil, sauce, or vegetables. Cover roast with foil
after cooking and let stand a few minutes.
Put tip of probe in center of largest muscle, but not
touching fat or bone. Shield top of roast with alumi-
num foil, sauce, or vegetables. Cover roast with foil
after cooking and let stand a few minutes.
Put tip of probe in center of largest muscle, but not
touching fat or bone. Shield top of roast with alumi-
num foil, sauce, or vegetables. Cover roast with foil
after cooking and let stand a few minutes.
Shield the wing tips with aluminum foil. Check with
thermometer in 2-3 places to ensure adequate
doneness.
Make casseroles from precooked foods. Position tip
of probe in center of food. Stir before serving.
NOTE: Food to be roasted must be no less than .l lb and no more than 9.9 Ibs.
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