Hamilton Beach 32229R Manual Del Usario página 7

Roasting Meats and Poultry
• We recommend the use of a meat thermometer to ensure 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
temperature. 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 155º to 160°F (68º to 71ºC). The "Fully
Cooked" hams have been smoked or cured and already cooked.
The ham does not require further cooking, but heating to 140°F (60ºC)
improves the flavor.
• The roaster oven cooks turkeys in less time than conventional
ovens. A 25- to 28-pound (11.3–12.7 kg) unstuffed turkey will cook in
approximately 3 1/2 to 4 hours. A turkey cooked in the roaster oven
is moist and juicy, but is lighter brown than a conventional oven
roasted turkey. To enhance the appearance, 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 guideline. Individual cuts of meat and personal preference
may dictate longer or shorter roasting times.
• Food must be hot enough to prevent bacterial growth. Visit
foodsafety.gov for more information.
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