Cooking chart, Marinated roast beef with vegetables – Salton, Inc GV12 User Manual

Page 7

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Cooking Chart

Preheat the Contact Roaster before using to roast the following foods. The fol-
lowing times are meant to be used as guidelines only. Times will vary due to the
cut or thickness of the meat or poultry being cooked. To be sure that the food is
truly done, use a cooking thermometer. If the food does need more time to cook,
reset the timer and check periodically so you do not over cook.

FOOD &

FOOD

COOKING

INTERNAL FOOD

QUANTITY

PLACEMENT

WEIGHT

TIME

TEMPERATURE

POULTRY

Chicken, whole

Heating Plate 2

1

/

2

- 3 lb.

45-75 min.

180˚F

Chicken, whole

Heating Plate 4 - 5 lb.

60-75 min.

180˚F

Rock Cornish

Inverted

20 oz each 60-90 min.

180˚F

Game Hens (6)

Wire Rack

Turkey Inverted

12

lb.

115-130

min. 180˚F

Wire Rack

BEEF

Tenderloin

Inverted

2 - 3 lb.

60-90 min.

145˚-170˚F

Wire Rack

Ribeye Roast

Inverted

5 - 6 lb.

150-170 min. 145˚-170˚F

Wire Rack

Sirloin Roast

Wire Rack

4 - 5 lb.

110-150 min. 145˚-170˚F

PORK

Tenderloin

Wire Rack

2 lb.

60-75 min.

160˚-170˚F

Center Loin Roast

Inverted

4 - 5 lb.

160-180 min. 160˚-170˚F

Wire Rack

LAMB

Leg, semi boneless

Wire Rack

4 - 5 lb.

130-175 min. 145˚-170˚F

MISCELLANEOUS

Baked Potatoes,

Inverted

10 - 12 oz.

130-160 min. Cook until fork

6-8, wrapped in foil

Wire Rack

each

tender

Baked Potatoes,

Inverted

6 - 8 oz.

80-100 min.

Cook until fork

8, wrapped in foil

Wire Rack

each

tender

PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc.
should be cooked to an internal temperature of 145˚-170˚F. Pork should be
cooked to an internal temperature of 160˚-170˚F and poultry products should be
cooked to an internal temperature of 170˚F - 180˚F to be sure any harmful bacte-
ria has been killed. When reheating meat/poultry products, they should also be
cooked to an internal temperature of at least 165˚F.

Marinated Roast Beef with Vegetables

2 lbs. tenderloin beef roast
1 lb. carrots, cut in half and again lengthwise
16 small new potatoes, cut in half

Marinade

1 cup beef broth
1/2 cup olive oil
1/4 cup lemon juice
1 tsp. Tabasco pepper sauce
1/2 cup minced onion
2 cloves garlic, minced
1 tsp. salt
1 tsp. dried basil leaves
1 tsp. dried tarragon leaves
1 tsp. prepared mustard

• Place the meat, carrots and potatoes in a sturdy zip lock bag.
• Mix all marinade ingredients together and pour over the meat and

vegetables. Marinate in refrigerator at least 3 hours, turning occa-
sionally.

• Preheat the Contact Roaster with inverted Wire Rack.
• Using a large slotted spoon, add the meat and vegetables to the

Contact Roaster.

• Close the Lid and set the Timer for 60 minutes. Check for doneness

and continue roasting if necessary.

• Yield: Serves 6-8

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