Handleiding
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LAMB
Leg 5 – 8 350 °F 20 to 22
Shoulder, boneless 3 – 4 350 °F 20 to 22
PORK
Loin Roast 3 – 5 350 °F 21 to 26
Rolled Shoulder 4 – 6 350 °F 30 to 34
Chops 4 – 5 325 °F 15 to 17
Country-Style Ribs 8 – 10 450 °F to brown,
then decrease temp. to 250 °F 15 to 17
SMOKED HAM
Bone-in, shank 10 – 15 325 °F 17 to 21
Boneless 8 – 12 325 °F 15 to 17
Fully cooked 5 – 10 325 °F 13 to 24
VEAL
Loin 4 – 6 325 °F 26 to 30
Shoulder 3 – 5 325 °F 26 to 30
POULTRY
Chicken, whole 3
1
⁄2 – 5 350 °F 13 to 15
Chicken, whole 6 – 8 350 °F 15 to 17
Chicken, pieces 6 – 8 350 °F 7 to 9
Turkey, prebasted 10 – 14 375 °F 12 to 15
Turkey, fresh 14 – 22 375 °F 13 to 15
Turkey, fresh 10 – 14 350 °F 12 to 15
MEAT WEIGHT (LBS.) TEMP. MIN./LB.
SLOW COOKING
Slow cooking is best for less tender cuts of meat. Heat is gradual with
slow cooking and stirring is not necessary. Avoid removing the LID
during slow cooking, because heat escapes and may increase the
cooking time. When using a standard roasting recipe, slow cook 1 1/2
hours at the 250 °F setting for every 30 minutes of roasting.
Bekijk gratis de handleiding van Rival RO160, 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 | RO160 |
| Categorie | Oven |
| Taal | Nederlands |
| Grootte | 1541 MB |
