Toastmaster 389U Use And Care Manual page 15

Bake/Roasting Chart
1. Place meat, fat side up, on the wire rack and bake pan in a
preheated oven.
2. Season meat before or after cooking.
3. Insert meat thermometer into thickest part of meat, not touching
bone or fat.
4. Do not add water. Do not cover.
5. Roast to 5-10 degrees below desired doneness, (internal temperature).
6. Allow meat to stand 15-20 minutes before serving. Temperature will
continue to rise to desired doneness. Meat will also be easier to carve.
CUT
BEEF
350°-425°F/177°-218°C
Boneless top
sirloin roast
(tri-tip)
425°F/218°C
Ribeye roast,
small end
350°F/177°C
Tenderloin roast
425°F/218°C
Rib roast
350°F/177°C
Toaster Oven Broiler Use and Care Guide
14.
WEIGHT INTERNAL
AMOUNT TEMPERATURE
1 1/2-2 medium rare
135°F/57°C
medium
150°F/66°C
4-6 medium rare
135°F/57°C
medium
150°F/66°C
2-3 medium rare
135°F/57°C
medium
150°F/66°C
4-5 medium rare
135°F/57°C
medium
150°F/66°C
TIME
HOURS
30-40 minutes
40-45 minutes
1 3/4 - 2
2 - 2 1/2
30-40 minutes
40-50 minutes
1 3/4 - 3
2 1/2 - 3 3/4