Roasting Meats And Poultry; Roasting Chart - Hamilton Beach 32182 User Manual

840158200 Ev02.qxd 3/15/07

Roasting Meats and Poultry

• We recommend the use of a meat
thermometer to assure 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 ther-
mometer 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.
• The roaster oven cooks turkeys in less
time than conventional ovens. A 14 to
18 pound (6.3-8.1 kg) unstuffed turkey
will cook in approximately 2
A turkey cooked in the roaster oven
is moist and juicy, but does not
brown. If you want turkey with browned
skin, please use the Turkey Browning
Sauce in the "Recipe" section.

Roasting Chart

NOTE: Roasting chart is for reference only. Follow package directions or USDA
recommendations.
FOOD
Whole Turkey
Whole Turkey
Turkey Breast
Roasting Chicken
Beef Roast
Fresh Pork Roast
Picnic Shoulder Ham
(Fully Cooked)
Whole Ham
(Fully Cooked)
NOTE: Large turkeys with very tall or deep chest cavities might have difficulty
fitting under the buffet lid.
8:50 AM Page 7
• 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 ten-
derize 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.
• Food must be hot enough to prevent
bacterial growth. Visit foodsafety.gov
⁄ hours.
1
for more information.
2
WT. LBS MEAT
WT. KGS THERM.
14-18 lbs 180°F/82ºC
6.3-8.1 kgs
19-24 180°F/82ºC
8.5-10.8
5-7 180°F/82ºC
2.25-3.15
6-8 180°F/82ºC 1 to 1
2.7-3.6
5-7 160°F/71ºC
2.25-3.15 (med.)
5-7 160°F/71ºC
2.25-3.15 (med.)
7-10 140°F/60ºC
3.15-4.5
15-18 140°F/60ºC
6.75-8.1
COOK TIME COOK TIME
(18 qt./325°F) (22 qt./325°F)
(18 L/160ºC) (22 L/160ºC)
2 to 3 hours 2 to 3 hours
N/A 2 to 3 hours
1 1 ⁄ hours 1 1 ⁄
2 2
1 ⁄ hours 1 to 1
2
2 1 / hours 2 1 /
2 2
2 hours 2 hours
2 to 3 hours 2 to 3 hours
2 to 3 hours 2 to 3 hours
hours
1 ⁄ hours
2
hours
7