Proctor-Silex Roaster Oven User Manual download pdf (Page 4)

Roasting Meats and Poultry

How to Use

4

wCAUTION

• 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 ther-

mometer 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 prefer-

ence may dictate longer or shorter

roasting times.

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