Proctor-Silex 32191 Manual page 7

Roasting Meats and Poultry
• We recommend the use of a meat thermometer to ensure
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.
• Most hams sold today are labeled as "Cook Before Eating"
or "Fully Cooked." Ham labeled "Cook Before Eating" has
been smoked or cured but NOT cooked. This ham must be
thoroughly cooked to an internal temperature of 155° to
160°F (68° to 71°C). The "Fully Cooked" hams have been
smoked or cured and already cooked. The ham does not
require further cooking, but heating to 140°F (60°C) improves
the flavor.
• The roaster oven cooks turkeys in less time than conventional
ovens. A 14- to 18-pound (6.4–8.2 kg) unstuffed turkey
will cook in approximately 2 1/2 hours. A turkey cooked in
the roaster oven is moist, juicy, and lightly browned. If you
want turkey with darker browned skin, please use the Turkey
Browning Sauce in the "Roasting Recipes" section.
• 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.
• 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.
7