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Roasting meat
We recommend you use the cooking pobe to ac u ately jud<je whe_ m_'at s cooked to yot
prefutence 'Time per pound/4'_O g' is a rough gude and shoud ony Be _sed to est mate
when the meatw be ready, Cooki/gwthROAS[,]RUEAFRO, AFROBAKE, andAEROGR Lwill
take ess time than wth BAKE,
Beef
Boneless east ae 1842 :_20°_40 160-:170 130140 %%0 I0 ROASt
Boneless east -_edum 2_}:40 "_203;40 60q70 150160 65-70 I0 ROAS[
Boneless east we[ do_e 30-55 :_20-340 160470 16!5-17574-79 I0 RQASF
Prmeo stal_dr_grbroast are 1_}:30 320340 160q70 130140 54-60 I0 ROA5[
P(meo stal_dngrbroast _]ediu_] 2(>3 ....320S40!B0_1763 ! 0 6()6_ 0
Leg of lamb
Witl bone mediuY/ 18_28 320340 160-170 150160 @}70 I0 I_OAS[
Wit} bone v,;el done
Bon(dess medum 20-35 320°_40160170 I 01690 6570 I0 ROASK
Boneless wd dorle
Vea I
Medum 2043 320340 160q70 15016065:70 I0 ROAST
Weldone 2_;4-5 320340160170 170 75 77- 9 10 [:(OAS
...............
Chicken
Whoe 15-20 350375 175 190 180 82 _11 [RUEAERO
.... .... i !
Turkey
Withstu[,rl_g wel dol_e 17_22 3303_0 165d75 SO 82 13 FRUEAERO
Wd dolle lri20 300330 150q65 180 82 13 RUEAERO
Pork
Boneless roast -_ec.tum
Bonelessroas welldol_e 30-4F :_40%0 1F0q7 16!_ 175 74-7!; I0 AEROBAKE
Venison _
7/_ pet
Rare i/ichor 440 22f_ 120130 49 !34 8 AEROBAK
Medum rare 225 130140 54-60 8 AEROBAKE
'l:s_ow _i Jo to ioas I 3 o_ al <bled s<Je oi fly d; lal o_ Ig_ ieat !e ice_a e_ seat e ofv(! i ol
rses Ii( e O S8 (/ v_ (16 e (_e _g_ (OOkl _ e! _peat e, e_ek,,_e e su{ _es(c pJ(be seir :is ae
Jow(_ 3! O! _ (! {CJt'f _/{ _ {_atS
3_
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