Gu ía de co cin a( co nt in ua ció n), Cooking guide – GE 122518 User Manual
Page 6
S6
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CA
RN
E
PE
SO
(L
IB
RA
S)
TE
MP
ER
AT
UR
A
MIN
UT
OS
/L
IB
RA
DETERMINING MEAT DONENESS
It is recommended that you use a meat thermometer to determine doneness when
cooking meat and poultry. Insert the thermometer into the center of the thickest
portion of the meat. Cook until temperature for desired doneness is reached.
COOKING GUIDE
BEEF
PORK
LAMB
SMOKED HAM
Cook before eating
Fully cooked
POULTRY
Roasting Chicken
Turkey
140°F
*
140°F
*
*
160°F
160°F
160°F
170°F
170°F
170°F
160°F
140°F
180°F
180°F
MEAT
RARE
MEDIUM
WELL DONE
*Rare pork, ham or poultry is not recommended.
ROASTING MEATS AND POULTRY
Tender cuts of meat are best suited for roasting. The time guide below is for use
with tender cuts such as from the sirloin area. Less tender cuts of meat should be
slow cooked in liquid. Times indicated below are approximate and should be used
as a guideline only.
BEEF ROASTS
Standing Rib
4 – 6
325°F
17 to 21
Sirloin Tip
3 – 5
350°F
17 to 21
Tenderloin
3
1
⁄
2
– 4
450°F
7 to 10
Pot Roast
4 – 6
300°F
26 to 34
Corned Beef
3
1
⁄
2
– 4
300°F
15 to 17
LAMB
Leg
5 – 8
350°F
20 to 22
Shoulder, boneless
3 – 4
350°F
20 to 22
PORK
Loin Roast
3 – 5
350°F
21 to 26
Shoulder
4 – 6
350°F
30 to 34
Chops
4 – 5
325°F
15 to 17
Country-Style Ribs
8 – 10
450°F to brown and…
…then decrease temp. to 250°F
15 to 17
SMOKED HAM
Bone-in
10 – 15
325°F
17 to 21
Boneless
8 – 12
325°F
15 to 17
Fully cooked
5 – 10
325°F
13 to 24
VEAL
Loin
4 – 6
325°F
26 to 30
Shoulder
3 – 5
325°F
26 to 30
POULTRY
Chicken, whole
3
1
⁄
2
– 5
350°F
13 to 15
Chicken, whole
6 – 8
350°F
15 to 17
Chicken, pieces
6 – 8
350°F
7 to 9
Turkey, prebasted
10 – 14
375°F
12 to 15
Turkey, prebasted
14 – 22
375°F
13 to 15
Turkey, fresh
10 – 14
350°F
15 to 17
MEAT
WEIGHT (LBS.)
TEMP.
MIN./LB.
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