Veal; Pork; Lamb; Poultry - Taylor 3843 Instruction Manual

Beef
578 Outside (bottom) round roast, lean, roasted
579 Outside (bottom) round steak, lean, braised
580 Rib eye steak, lean, broiled
581 Rib steak, lean, broiled
582 Rump roast, lean, roasted
583 Short ribs, lean + fat, simmered
584 Sirloin tip roast, lean, roasted
585 Standing rib roast, lean, roasted
586 Stewing beef, lean, simmered
587 Strip loin (New York) steak, lean, broiled
588 T-bone (Porterhouse) steak, lean, broiled
589 Tenderloin, lean, broiled
590 Top sirloin steak, lean, broiled
591 Wing steak, lean, broiled

Veal

592 Composite, lean + fat, cooked
593 Stewing veal, lean, braised
594 Cutlets, grain-fed veal, pan-fried
595 Ground, broiled
596 Leg, lean + fat, roasted
597 Leg, lean, breaded, pan-fried
598 Loin, lean, roasted
599 Shoulder, whole, lean, roasted

Pork

600 Back ribs, lean + fat, roasted
601 Back ribs, lean, pan-fried
602 Center cut, lean, pan-fried
603 Center cut, lean, roasted
604 Feet, simmered 1/2 foot
605 Ground, cooked
606 Leg, butt end, lean, roasted
607 Loin, rib end, lean, pan-fried
608 Loin, rib end, lean, roasted
609 Shoulder, butt, lean, braised
610 Shoulder, butt, lean + fat, roasted
611 Shoulder, whole, lean + fat, roasted
612 Spareribs, lean + fat, braised
613 Tenderloin end, lean + fat, roasted
614 Tenderloin roast, lean + fat, roasted
615 Tenderloin, lean, roasted

Lamb

616 Domestic, for stew or kabob, lean, braised
617 Domestic, rib, lean + fat, broiled
618 New Zealand, leg, whole, lean, roasted
619 New Zealand, loin, lean + fat, broiled
620 New Zealand, loin, lean, broiled
621 New Zealand, shoulder, whole, lean, braised

Poultry

622 Chicken, broiler, breast, meat + skin, roasted
623 Chicken, broiler, breast, meat, fried
624 Chicken, broiler, breast, meat, roasted
625 Chicken, broiler, drumstick, meat + skin, flour-coated, fried
626 Chicken, broiler, drumstick, meat, roasted
627 Chicken, broiler, thigh, meat, roasted
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