Cuisinart TOB-200N Instruction And Recipe Booklet page 13

bring both sides up and cross over the top of the tail. Wrap ends of the
twine around the end of each drumstick and pull to draw the legs together,
crossing ends over each other again. Turn the bird over. Pull ends of twine
up over the thighs and wrap around the upper wings, catching the tips of the
wings in the loop. The twine is wrapped around the wing close to the body,
and then both ends are brought to the upper side. If there is a flap of skin at
the neck, it is folded up and the two ends of twine are tied over it.
Brining
Brining leaner cuts of meat such as poultry, turkey,
and pork in a saltwater solution produces juicier
roasts. The difference between brined and non-brined
meats is very noticeable. If you have the time it is
definitely recommended.
The rule to follow is to use a cup of table salt or 11/2
cups kosher salt for every gallon of water.
Or, for smaller cuts of meat, 1/2 cup kosher salt for
every quart of water.
Simply mix salt and water together. Place item to be
brined in a non-reactive container or sealable plastic
bag large enough to completely immerse the meat.
Pour in the brine, cover, and refrigerate.
The amount of time needed to brine depends on how
big the roast is. Following is a simple guideline:
Whole chicken 3–8 hours
Chicken parts 1–2 hours
Turkey breast 4–6 hours
Game hens 1–2 hours
Pork chops 2–6 hours
Pork tenderloin 2–6 hours
Pork loin 24 hours
It is important to thoroughly rinse and dry the meat once you remove it
from the brine, so when it roasts it will be juicy, not salty.
FINISHED COOKING TEMPERATURES
Always check internal temperature using an instant-read thermometer.
Food Setting Cooking
Options Temperature
Chicken, Rotisserie, 450°F – rotis-
Whole Roast, serie (Chicken
Convection function)
425°F – Roast
Chicken, Bake, 400°F – Bake,
parts Convection convection
Duck Rotisserie, 325°F – 425°F
Convection (Duck function)
Beef, Rotisserie, 425°F – rotis-
Lamb Roast, serie (Meat
Convection function)
425°F – Roast
Pork Rotisserie, 425°F – rotis-
Roast, serie (Meat
Convection function)
425°F – Roast
Fish Rotisserie, 400°F – rotis-
(whole) Roast, serie
Convection (custom set-
ting)
400°F – Roast,
Convection
Fish fillets Bake, 400°F
Convection
13
Time Internal Temperature
50 to 75 165°F – breast
minutes 170°F to 175°F for thigh
30 to 45 165°F – breast
minutes 170°F to 175°F for thigh
90 minutes 170°F to 175°F for thigh
15 minutes/ Rare – 125°F
pound Medium – Rare – 130°F to
135°F
Medium – 135°F to 140°F
Medium Well – 140°F to
150°F
Well Done – 155°F
* All internal temperatures
are based on a 5 minute rest
20 minutes/ Medium rare – 145°F
pound Medium – 150°F
Well Done – 160°F
* All internal temperatures
are based on a 5 minute rest
15 to 20 145°F
minutes
10 to 20 145°F
minutes
(depending
on thick-
ness)