Steam/Poach Chart; Beef; Lamb; Pork - Nesco 6-QT Use/Care And Recipe Manual

MW 6qt roaster 63807 10/25/01 2:26 PM Page 7 Sally Mercury:65946 Metalware books:63807:
Meat Average Weight Temp Setting Approx. Minutes
in Pounds
Ground Beef 2.25 lb. to 3 lb.
Pot Roast, boneless 2.5 lb. to 3 lb.
Round Steak 2.5 lb. to 3 lb.
Sirloin Tip 3 lb. to 4 lb.
Standing Rump 3 lb. to 4 lb.
Standing Rump 2.25 lb. to 3 lb.
Leg, Sirloin, half 3 lb. to 4 lb.
Shoulder, rolled 3 lb. to 4 lb.
Chops, center cut 1 in. 2.25 lb. to 3 lb.
Loin Roast, center 3 lb. to 4 lb.
Shoulder rolled 3 lb. to 4 lb.
Ribs, lean country 4 lb. to 5 lb.
(Precook ribs to tender; finish in 425°F Roaster Oven or on
outdoor grill.)
Ham slice 1 lb. to 1.5 lb.
Ham, precooked,
boneless 3 lb. to 5 lb.
Shoulder, blade roast 2.25 lb. to 3 lb.
Preheat/Roast per Pound
425°F/425°F 10 to 12 well
350°F/325°F 15 to 18 medium
375°F/325°F 20 to 25 medium
350°F/325°F 20 to 25 medium
350°F/325°F 20 to 25 rare-medium
425°F/400°F 12 to 15 rare-medium
375°F/350°F 25 to 30 well
350°F/325°F 25 to 30 medium-well
400°F/325°F 15 to 20 well
350°F/325°F 25 to 30 well
375°F/350°F 25 to 30 well
250°F/250°F 20 to 25 well
350°F/350°F 20 to 25 well
350°F/325°F 15 to 20 heated
350°F/325°F 20 to 25 well
Meat Average Weight Temp Setting Approx. Minutes
in Pounds Preheat/Roast
Chicken Pieces 3.5 lb. to 4.5 lb. 400°F/375°F
Chicken Whole 3.5 lb. to 4.5 lb. 400°F/400°F
Turkey, boneless
breast 2.5 lb. to 3 lb. 375°F/325°F
*To obtain additional browning on poultry, mix 4 tbsp. melted
margarine with 1 tsp. browning sauce; brush evenly over skin before
roasting.
*For crisper skin, baste, then remove liquid during roasting.
Place Rack in 6 Quart Roaster Oven, add hot water to the amount given
in chart, cover, preheat to 400°F. Steam all vegetables at 400°F.
Steaming will bring out the fresh flavor, color and texture of each
vegetable. Times may vary due to freshness, size differences, and
desired degree of doneness. The suggested times will give you
crisp-tender vegetables.
Vegetable Steam Time
Artichoke Trimmed 20 to 25 minutes
Asparagus Trimmed 8 to 12 minutes
Green Beans Whole,
snapped 10 to 15 minutes
Beets Whole 2 in. to 3 in. 20 to 25 minutes
per Pound
15 to 20 well
15 to 20 well
25 to 30 well
Water Amount
1.5 cups
1.5 cups
1.5 cups
2 cups