Rival RO160 handleiding

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Handleiding

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-9-
ROASTING MEATS AND POULTRY
Meats will cook more rapidly in the Roaster Oven than a conventional
oven. Reducing temperature and increasing time will result in a
browner, crispier crust. Times indicated below are approximate and
should be used as a guideline only.
COOKING TIME AND TEMPERATURE
DETERMINING MEAT DONENESS
It is recommended that you use a meat thermometer to determine
doneness when cooking meat and poultry. Insert the thermometer
into the center of the thickest portion of the meat. Cook until
temperature for desired doneness is reached.
*Rare pork, ham or poultry is not recommended.
BEEF
PORK
LAMB
SMOKED HAM
Cook before eating
Fully cooked
POULTRY
Roasting Chicken
Turkey
140° F
*
140° F
*
*
160° F
160° F
160° F
170° F
170° F
170° F
160° F
140° F
180° F
180° F
MEAT RARE MEDIUM WELL DONE
BEEF ROASTS
Standing Rib 4 6 325 °F 17 to 21
Sirloin Tip 3 5 350 °F 17 to 21
Tenderloin 3
1
2 4 450 °F 7 to 10
Pot Roast 4 6 300 °F 26 to 34
Corned Beef 3
1
2 4 300 °F 15 to 17
MEAT WEIGHT (LBS.) TEMP. MIN./LB.

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Productinformatie

MerkRival
ModelRO160
CategorieOven
TaalNederlands
Grootte1541 MB