Proctor-Silex 6 1/2 Quart Roaster Oven-32700Y - Manual (Page 4)

Roasting Meats and Poultry
How to Use
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CAUTION
• Escaping steam may cause burns.
• Use hot mitts to protect hands
when removing insert pan, rack,
baking pan or cooked food.
1. Make sure temperature control is
turned to OFF. Plug cord into
120 volt AC outlet.
2. Place food to be cooked in a pan
(or directly in the insert pan) and
then place in the roaster oven and
replace the cover.
3. Set temperature control to desired
setting.
4. When finished cooking, remove
cover and then remove food.
5. Turn temperature control to OFF
and unplug roaster oven.
NOTES:
• The insert pan should always
be placed in the roaster base when
cooking.
• If your model has a nonstick insert
pan, do not preheat the roaster oven.
This will shorten the life of the non-
stick coating.
• When preparing to roast, place the
meat or poultry in the insert pan.
Then place the insert pan in the
roaster oven and replace the cover.
• We recommend the use of a meat
thermometer to assure perfectly
cooked roasts and poultry every
time. If using a meat thermometer,
the meat or poultry should be
removed from the roaster oven
when the thermometer reading is
5 to 10 degrees below the desired
temperature. The internal temperature
will continue to rise after the meat
has been removed from the roaster
oven.
CUT TEMPERATURE MINUTES PER POUND
Beef roasts (4 lbs/1.8 kg) 325°F/160ºC 12 to 20
Pork roasts (3 lbs/1.35 kg) 325°F/160ºC 20 to 30
Smoked ham
Cook before eating 325°F/160ºC 15 to 30
Fully cooked 325°F/160ºC 12 to 25
Meat Roasting Chart
• The Roasting Chart lists cooking
times for tender cuts of meat that
are usually dry-roasted. These roasts
are from the rib or sirloin area. To
tenderize cuts from the leg (ham) or
shoulder/chuck area, cook in liquid
for a longer period of time.
• Roasting times indicated are
approximate and should be used
only as a general guideline. Individual
cuts of meat and personal preference
may dictate longer or shorter roasting
times.
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