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Traditional Roasting Guide
Meats
Beef Rib,BonelessRib, Raret
TopSirloin Medium
(3to 5Ibs.) Well
BeefTenderloin Raret
Medium
Pork Bone-in,Boneless(3to5Ibs.)
Ham
Lamb
Banned,Butt,Shank(3to 5Ibs.,fullycooked)
Bone-in,Boneless(3to5Ibs.) Medium
Well
Poultry WholeChicken(2-1/2to3-1/2Ihs.)
CornishHens,Unstuffed(1to 1-1/2Ibs.)
Stuffed(1to1-1/2Ibs.)
Duckling(4to 5Ibs.)
Turkey,whole*
Unstuffed(10to 16Ibs.)
Unstuffed(18to24Ibs.)
TurkeyBreast(4to6 Ibs.)
Minutes/Lb.
22-26
26-30
36-34
12-16
16-20
36-35
23-28
26-30
36-35
24-26
46-45
46-50
28-32
OvenTemp.
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
350°F
14-18 325°F
8-12 325°F
23-27 325°F
InternalTemp.
140°Ft
160°F
170°F
140°Ft
160°F
160°F
148°F
16O°F
170°F
180°-185°F
180°-185°F
180°-185°F
180°-185°F
180°-185°F
180°-185°F
170°F
Tips for Speed Broiling
• , i_1 (
Y_mr oxen with Tmecnon technolosa
has the flexibiliD to broil like a traditional
oxen or speed broil. Speed broilino_ of
meats is approMmately twice as ti_st as
traditional broiling.
Speedbroilingmustbedonewith the
doorclosed.
Theovenmustbepreheatedwhen
speedbroiling.
Turning meat and poultry is optional in
speed broil, Howexe_, rise tongs if ttlrning
meat to prexent piercing the meat and
losing./trices.
Speed broil x611 ,generallx, l)roduce ,good
results fi)r medium to well done meats, If
rare meat is desired, use traditional broil.
Cooking, times will ",_rv, del)ending,
on the cut ot meat. Check fi)r doneness
at minimum time using a meat
them_omete_: OONOTleave a meat
thermometer in themeat or poultry while
cooking with Trivection technology since
this may damage the thermometer.
Use the broiler pan with g_cl proxided
with yore" oven fl)r best results.
Exenl_ slit ti_t around the outside edges
of steak_ and chops to l)rexent curling
(ltu'ing broiling.
If desired, marinate meats heft)re
broiling. Brash with sauces during the
last five minutes only.
17
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