9
USDA Cooking Guidelines
PLEASE NOTE:
The USDA recommends that meats such as beef and lamb,
etc. should be cooked to an internal temperature of 145ºF/63ºC. Pork should be
cooked to an internal temperature of 160ºF/71ºC and poultry products should
be cooked to an internal temperature of 170ºF/77ºC - 180ºF/82ºC to be sure any
harmful bacteria has been killed. When reheating meat/poultry products, they
should also be cooked to an internal temperature of 165ºF/74ºC.
Hints for Cooking in the Roaster Oven
• Smaller turkeys, under 6.8 kg/15 lbs., cook more evenly than larger birds.
• Roast turkey for 40 minutes/kg or 18 minutes/lb.
(including stuffing weight)
• Foods cut into uniform pieces will cook faster and more evenly than
foods left whole such as roast or poultry.
• Browning meats before slow cooking, helps reduce the amount of fat
and adds richness and flavor. Turn temperature control to 232ºC/450ºF
and add oil or butter. Sear for 10 to 15 minutes per side until golden
brown.
• The higher the fat content, the less cooking liquid needed. When cooking
meats with a high fat content, use thick onion slices under it so that the
meat will not sit and cook in the fat. If necessary, use a slice of bread,
a spoon, or a straining spoon to skim off excess fat from top of foods
before serving.
• If a recipe results in too much liquid at the end of the cooking time,
remove the lid and turn the temperature control to 232ºC/450ºF.
After 10 to 20 minutes, the amount of liquid will be reduced.
NOTE: To thicken quickly, drain excess liquid into in a small saucepan
and simmer until it has reduced to half. Season to taste after the
reduction.
• Simmering less tender cuts of meat will make them very tender.
Add a glaze, gravy or a flavorful sauce before serving.
• To assure overall browning for brined or self-basting turkeys or other
poultry, air-dry turkey uncovered in the refrigerator for 8 to 24 hours.
(See recipe included in this Instruction Manual.)
Baking in the Roaster Oven
• Turn the temperature control to the desired temperature. Allow Roaster
Oven to preheat for 20 minutes.
• Cover the wire rack with heavy duty aluminum foil to use as
a baking sheet.
• Place the wire rack inside the preheated liner; add baking pans and
casserole dishes to the top of the rack.
• The liner and rack will hold most 1 and 2-quart casserole dishes, most
9 x 13-inch baking pans, and 8 and 9-inch pie pans. Check dishes/pan(s)
for fit before filling.
Hint: Fit 3 (1-1/2-quart) pans into the liner to prepare meat, vegetables
and potatoes at the same time.
