NOTE:
Refer to the below cooking times as a guide only. Time may vary according
to the weight of the food, adjust to your preference. Always make sure to
refer to the Internal Food Temperature Guide on the next page.
ADAPTING RECIPES:
As a general rule to adapt recipes from a conventional oven use the same
temperature but reduce the time by 20%. Food doneness is determined by internal
temperature, not cooking time. Always use a meat thermometer to test the
temperature before consuming. See Safe Internal Temperature Chart from the USDA
within this manual.
Suggested Cooking Times
Internal Food Temperature Guide
Care and Cleaning
Safe steps in food handling, cooking, and storage are essential in preventing
foodborne illness. You can't see, smell, or taste harmful bacteria that may cause
illness. In every step of food preparation, follow the four guidelines to keep food
safe:
Cook all food to these minimum internal temperatures as measured with a food
thermometer before removing food from the heat source. For reasons of personal
preference, consumers may choose to cook food to higher temperatures.
Make sure you turn off and unplug the unit before cleaning it.
Always wait until the
unit cools down completely.
Thoroughly wash the glass bowl, bowl base, extender
ring, cooking racks and tongs in hot soapy water and allow to dry completely. You
may also place the glass bowl and cooking racks into the dishwasher.
WARNING:
Do not immerse the glass lid housing with control knobs, cord, or plug
in water or any other liquid. Do not use abrasive cleansers. Do not place glass lid
housing into the dishwasher.
Once unplugged from the power outlet, the surface of the glass lid can be carefully
wiped clean using a damp cloth or sponge. All parts must be dry before next use.
When storing the unit, always make sure ALL parts are DRY, to avoid any moisture
collecting in the lid.
Clean
- Wash hands and surfaces often.
Separate
- Separate raw meat from other foods.
Cook
- Cook to the right temperature.
Chill
- Refrigerate food promptly.
•
•
•
•
12
13
350
350
350
350
350
350
350
350
350
325
325
325
325
325
325
325
325
400
325
450
325
325
325
350
325
400
400
95 min
95-110 min
95-110 min
50 min
50 min
25-30 min
30-35 min
35 min
40 min
130-145 min
145 min
145-180 min
80 min
110 min
95 min
120 min
180 min
120 min
170 min
10 min
50 min
80 min
100 min
170-190 min
60 min
8-10 min
15-18 min
Chicken (Whole)
Chicken (Whole)
Chicken (Whole)
Chicken - 8pc Barbecue
Chicken - Butterflied
Chicken Breast, Boneless
Chicken Breast, Boneless
Chicken Parts (Legs, Thighs)
Chicken Parts (Legs, Thighs)
Turkey, Unstuffed
Turkey, Unstuffed
Turkey, Unstuffed
Turkey Breast
Turkey Breast
Roast Beef (Eye Round)
Roast Beef (Eye Round)
Roast Beef (Eye Round)
Prime Rib
Braised Beef
Ribeye Steak
Pork Roast (Shoulder)
Pork Roast (Shoulder)
Pork Roast (Shoulder)
Fresh Ham (Shank)
Pork Loin
Salmon Filet
Salmon Filet
TYPE
WEIGHT
TEMP (F)
COOKING TIME
3-4 lbs
5-6 lbs
7-8 lbs
3-4 lbs
4 lbs
< 1 lb
1-2 lbs
3 lbs
5 lbs
9-10 lbs
11-12 lbs
13-14 lbs
4-5 lbs
6-7 lbs
2-3 lbs
4-5 lbs
6-7 lbs
6.5 lbs
4-5 lbs
10-12 oz
2-3 lbs
4-5 lbs
6-7 lbs
10-11 lbs
4-5 lbs
< 1 lb
1-2 lbs
POULTRY
BEEF
PORK
FISH
Beef, Pork, Veal & Lamb
Steaks, chops, roasts
Ground meats
Ham,
fresh or smoked (uncooked)
Fully Cooked Ham
(to reheat)
All Poultry
(breasts, whole bird,
legs, thighs, and wings, ground
poultry, and stuffing)
Eggs
Fish & Shellfish
Leftovers
Casseroles
145°F (62.8°C) and allow to rest for at least 3 minutes
160°F (71.1°C)
145°F (60°C) and allow to rest for at least 3 minutes
Reheat cooked hams packaged in USDA-inspected plants
to 140°F (60°C) and all others to 165°F (73.9°C)
165°F (73.9°C)
160°F (71.1°C)
145°F (62.8°C)
165°F (73.9°C)
165°F (73.9°C)
PRODUCT
PRODUCT
MINIMUM INTERNAL TEMPERATURE & REST TIME
MINIMUM INTERNAL TEMPERATURE
Summary of Contents for Robert Irvine RIGO0010
Page 15: ...Notes Notes 28 29 ...
