Roasting Chart; Roasting Meats And Poultry - Hamilton Beach 32180 User Manual

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Roasting

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.
• Most hams sold today are labeled
as "Cook Before Eating" or "Fully
Cooked." Ham labeled "Cook Before
Eating" has been smoked or cured
but NOT cooked. This ham must be
thoroughly cooked to an internal tem-
perature of 155 to 160°F (68 to 71ºC).
The "Fully Cooked" hams have been
smoked or cured and already
cooked. The ham does not require
further cooking, but heating to 140°F
(60ºC) improves the flavor.

Roasting Chart

FOOD
Whole Turkey
Whole Turkey
Turkey Breast
Roasting Chicken
Beef Roast
Fresh Pork Roast
(Fully Cooked)
Picnic Shoulder Ham
(Fully Cooked)
Whole Ham
NOTE: Large turkeys with very tall or deep chest cavities might have difficulty
fitting under the buffet lid.
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• 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.
• 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.
WT. MEAT
LBS THERM.
14-18 180°F
19-24 180ºF
5-7 180°F
6-8 180°F
5-7 160°F (med)
5-7 160°F (med)
7-10 140°F
15-18 140°F
COOK TIME COOK TIME
(18 qt./325°F) (22 qt./325°F)
2 to 3 hours 2 to 3 hours
N/A 2 to 3 hours
1 1 ⁄ hours 1 1
2
1 to 1 ⁄ hours 1 to 1
1
2
2 1 / hours 2 1
2
2 hours 2 hours
2 to 3 hours 2 to 3 hours
2 to 3 hours 2 to 3 hours
1 ⁄ hours.
2
⁄ hours
2
⁄ hours
1
2
/ hours
2
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