Proctor-Silex 18 Quart Roaster Oven-32190Y - Manual (Page 5)

5
WT. LBS MEAT COOK TIME COOK TIME
FOOD WT. KGS THERM. (18 qt./325°F) (22 qt./325°F)
(18 L/160ºC) (22 L/160ºC)
Roasting Chart
14-18 lbs 180°F/82ºC 2 to 3 hours 2 to 3 hours
6.3-8.1 kgs
19-24 180°F/82ºC N/A 2 to 3 hours
8.5-10.8
5-7 180°F/82ºC 1 1 ⁄
2
hours 1 1 ⁄
2
hours
2.25-3.15
6-8 180°F/82ºC 1 to 1 1 ⁄
2
hours 1 to 1 1 ⁄
2
hours
2.7-3.6
5-7 160°F/71ºC 2 1 /
2
hours 2 1 /
2
hours
2.25-3.15 (med.)
5-7 160°F/71ºC 2 hours 2 hours
2.25-3.15 (med.)
7-10 140°F/60ºC 2 to 3 hours 2 to 3 hours
3.15-4.5
15-18 140°F/60ºC 2 to 3 hours 2 to 3 hours
6.75-8.1
(Fully Cooked)
(Fully Cooked)
• We recommend the use of a meat ther-
mometer to assure perfectly cooked
roasts and poultry every time. If using a
meat thermometer, the meat or poultry
should be removed from the roaster
oven when the thermometer reading is 5
to 10 degrees below the desired tem-
perature. The internal temperature will
continue to rise after the meat has been
removed from the roaster oven.
• Most hams sold today are labeled as
“Cook Before Eating” or “Fully Cooked.”
Ham labeled “Cook Before Eating” has
been smoked or cured but NOT cooked.
This ham must be thoroughly cooked to
an internal temperature of 155 to 160°F
(68 to 71ºC). The “Fully Cooked” hams
have been smoked or cured and already
cooked. The ham does not require fur-
ther cooking, but heating to 140°F
(60ºC) improves the flavor.
• The roaster oven cooks turkeys in less time
than conventional ovens. A 14 to 18 pound
(6.3-8.1 kg) unstuffed turkey will cook in
approximately 2 1 ⁄
2
hours. A turkey cooked
in the roaster oven is moist and juicy,
but does not brown. If you want turkey
with browned skin, please use the Turkey
Browning Sauce in the “Recipe” section.
• The Roasting Chart lists cooking times
for tender cuts of meat that are usually
dry-roasted. These roasts are from the
rib or sirloin area. To tenderize cuts from
the leg (ham) or shoulder/chuck area,
cook in liquid for a longer period of time.
• Times indicated are approximate and
should be used only as a general guide-
line. Individual cuts of meat and
personal preference may dictate longer
or shorter roasting times.
Roasting Meats and Poultry
NOTE: Large turkeys with very tall or deep chest cavities might have difficulty
fitting under the buffet lid.
Whole Turkey
Whole Turkey
Turkey Breast
Roasting Chicken
Beef Roast
Fresh Pork Roast
Picnic Shoulder Ham
Whole Ham