Determining Meat Doneness; Roasting Meats And Poultry; Cooking Guide - Oster CKSTRS20-SBC User Manual

COOKING GUIDE

Determining Meat Doneness

It is recommended that you use a meat thermometer to
determine doneness when cooking meat and poultry. Insert the
thermometer into the center of the thickest portion of the meat.
Cook until temperature for desired doneness is reached.
MEAT RARE
BEEF
140° F
PORK
*
LAMB
140° F
SMOKED HAM
*
Cook before eating
Fully Cooked
POULTRY
*
Roasting Chicken
Turkey
* Rare pork, ham or poultry is not recommended.
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MEDIUM WELL DONE
160° F 170° F
160° F 170° F
160° F 170° F
160° F
140° F
180° F
180° F

Roasting Meats And Poultry

Meats will cook more rapidly in the Roaster Oven than
a conventional oven. Reducing temperature and increasing
time will result in a browner, crispier crust. Times indicated
below are approximate and should be used as a guideline only.
MEAT WEIGHT (LBS.)
BEEF ROASTS
4 – 6
Standing Rib
3 – 5
Sirloin Tip
3½ – 4
Tenderloin
4 – 6
Pot Roast
3½ – 4
Corned Beef
LAMB
5 – 8
Leg
3 – 4
Shoulder, boneless
PORK
3 – 5
Loin Roast
4 – 6
Rolled Shoulder
4 – 5
Chops
8 – 10
Country-Style Ribs
SMOKED HAM
10 – 15
Bone-in, shank
8 – 12
Boneless
5 – 10
Fully cooked
VEAL
4 – 6
Loin
3 – 5
Shoulder
POULTRY
3½ – 5
Chicken, whole
Chicken, whole
6 – 8
Chicken, pieces
6 – 8
Turkey, frozen (thaw
10-24
before roasting)
Turkey, fresh 10-24
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TEMP. MIN./LB.
325° F 17 to 21
350° F 17 to 21
450° F 7 to 10
300° F 26 to 34
300° F 15 to 17
350° F 20 to 22
350° F 20 to 22
350° F 21 to 26
350° F 30 to 34
325° F
15 to 17
450° F to brown and... ...
15 to 17
then decrease temp. to 250° F
325° F 17 to 21
325° F 15 to 17
325° F 13 to 24
26 to 30
325° F
26 to 30
325° F
350° F 13 to 15
350° F 15 to 17
350° F 7 to 9
375° F 12 to 15
350° F 15-20
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