Toastmaster TLWTOB6 Use And Care Manual page 16

Time and Temperature Charts (cont.)
NOTE: The United States Department of Agriculture recommends that
meat and poultry be cooked to the following internal temperature to be
sure any harmful bacteria has been killed. Ground turkey and chicken
should be cooked to an internal temperature of 165˚F and ground beef,
veal, lamb and pork be cooked to an internal temperature of 160˚F.
Chicken and turkey should be cooked to an internal temperature of 170˚F
for white meat and 180˚F for dark meat. Goose and duck should be
cooked to an internal temperature of 180˚F. Fresh Beef, veal and lamb,
etc. should be cooked to an internal temperature of at least 145˚F. Fresh
pork should be cooked to an internal temperature of at least 160˚F. When
re-heating meat and poultry, they should also be cooked to an internal
temperature of 165˚F.
Roasting (Poultry Function)
When roasting, place the food on the Broil Insert inside the
Bake/Broil Pan. Place on Wire Rack in Shelf Position #4.
F T
OOD YPE OF
Poultry Chicken Breast
Bone in - Skin on
Whole Chicken
Turkey Breast
Tenderloin
Pork Tenderloin
Beef Tenderloin
R= Rare M= Medium W= Well Done
Roasting
C A / W
UT MOUNT EIGHT
3 breasts
2-1/2 - 3 lbs.
2 lbs.
2 lbs.
2 lbs.
T ˚F T
EMPERATURE ON
MEAT THERMOMETER TIME FOR
AT END OF COOKING MEATS
TIME
170˚F 3/4 to 1-1/2 hrs.
180˚F 1 to 1-1/2 hrs.
170˚F 1 to 1-1/4 hrs.
160˚F (M) 3/4 to 1 hrs.
170˚F (W) 1 to 1-1/4 hrs.
145˚F (R) 3/4 to 1 hrs.
160˚F (M) 1 to 1-1/4 hrs.
OTAL COOKING
FRESH
,
POULTRY
15.