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20
AUTOMATIC ROASTING
(continued)
Auto Roast Guide
Use containers and coverings as directed at left. Place the probe correctly in the roast before cooking.
Approximate Time
Food Code Final Temperature* (minutes per pound) Hold Minutes**
Beef
Tender Roast
Rare 1 115°F. 10–13 0
Medium 2 125°F. 13–15 0
Well 3 145°F. 15–17 5–10
Pork
Loin Roast 4 175°F. 14–17 10
Precooked Ham 1 115°F. 12–15 0
Poultry
Whole Chicken (3 lbs.) 5 190°F. 10–12 10
Whole Turkey (up to 12 lbs.) 5 190°F. 10–12 10–15
(Insert probe into meatiest area of inner
thigh from below end and parallel to leg.)
Turkey Breast 4 175°F. 10–12 10–15
(Insert probe horizontally into meatiest area.)
* Meat cooked to a final temperature of 140°F. or less may still contain bacteria.
** Recommended standing time before serving.
Automatic Simmer Guide Auto Roast code 6
Approx.
Food Time/Hours Comments
Beef
Pot Roast 5–7 Add enough liquid to just cover the meat. If adding vegetables make sure they
are completely covered by liquid.
Chili 5–8 Precook meat. Place probe 1 inch from top surface. Stir after 3 hours, if possible.
Chicken
Stewing 4–6 Add 4 cups liquid. Insert probe into meatiest area of inner thigh from below end
and parallel to leg. Turn over after 1/2 of time.
Broiler/Fryer 3–4 Same procedure as above.
Ham or Pork
Roast 4–6 Add 4 cups liquid.
Soup
Stock/Vegetable 7–10 Make sure that vegetables and meat are covered by liquid. Stir every 3 hours.
Split Pea 5–7 Add enough liquid to cover peas at least 2 inches. Stir after 3 hours.
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