Hamilton Beach 32600s - Manuel (Page 5)

5
CUT TEMPERATURE MINUTES PER POUND
Beef roasts (4 lbs.) 325°F 12 to 20
Pork roasts (3 lbs.) 325°F 20 to 30
Smoked ham
Cook before eating 325°F 15 to 30
Fully cooked 325°F 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.
How to Use
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.
Roasting Meats and Poultry
• 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.
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 nonstick coating.
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