Handleiding
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COOKING GUIDE (CONT.)
BEEF ROASTS
Standing Rib 4 – 6 325°F 12 to 15
Sirloin Tip 3 – 5 350°F 12 to 15
Tenderloin 3
1
⁄2 – 4 450°F 5 to 10
Pot Roast 4 – 6 300°F 19 to 26
Corned Beef 3
1
⁄2 – 4 300°F 10 to 15
LAMB
Leg 5 – 8 350°F 14 to 20
Shoulder, boneless 3 – 4 350°F 14 to 20
PORK
Loin Roast 3 – 5 350°F 13 to 19
Rolled Shoulder 4 – 6 350°F 21 to 26
Chops 4 – 5 325°F 10 to 15
Country-Style Ribs 8 – 10 450°F to brown and
then decrease temp. to 250°F 10 to 15
SMOKED HAM
Bone-in, shank 10 – 15 325°F 12 to 15
Boneless 8 – 12 325°F 10 to 15
Fully cooked 5 – 10 325°F 9 to 17
VEAL
Loin 4 – 6 325°F 19 to 25
Shoulder 3 – 5 325°F 19 to 25
POULTRY
Chicken, whole 3
1
⁄2 – 5 350°F 9 to 14
Chicken, whole 6 – 8 350°F 10 to 15
Chicken, pieces 6 – 8 350°F 5 to 8
Turkey, prebasted 10 – 14 375°F 9 to 14
Turkey, prebasted 14 – 22 375°F 9 to 14
Turkey, fresh 10 – 14 350°F 9 to 14
Turkey, fresh 14 - 22 350°F 9 to 14
MEAT WEIGHT (LBS.) TEMP. MIN./LB.
Bekijk gratis de handleiding van Rival R0188BR, stel vragen en lees de antwoorden op veelvoorkomende problemen, of gebruik onze assistent om sneller informatie in de handleiding te vinden of uitleg te krijgen over specifieke functies.
Productinformatie
| Merk | Rival |
| Model | R0188BR |
| Categorie | Oven |
| Taal | Nederlands |
| Grootte | 1153 MB |
