Hamilton Beach 32600 - Manuel (Page 5)

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How to Use
NOTES:
• The insert pan should always be
placed in the roaster base when
cooking.
• Do not preheat the roaster oven.
1. Make sure temperature control is
turned to OFF. Plug cord into
120 volt AC outlet.
2. Place food to be cooked in a pan
(or directly in the insert pan) and then
place in oven and replace the cover.
Roasting Meats and Poultry
Set temperature control to desired
setting.
When finished cooking, remove
cover and then remove food.
Turn temperature control to OFF and
unplug roaster oven.
• When preparing to roast, place the
meat or poultry in the insert pan.
Then place the insert pan in the
roaster oven and replace the cover.
• We recommend the use of a meat
thermometer 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 temperature. The internal
Meat Roasting Chart
temperature will continue to rise after
the meat has been removed from the
roaster oven.
• Smoked or cured hams are labeled
as “Cook Before Eating” or “Fully
Cooked.” Fully cooked ham does not
require additional cooking, but heat­
ing to 140°F improves flavor. Ham
labeled, “Cook Before Eating” must
be thoroughly cooked to an internal
temperature of 160°F.
• 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.
Roasting times indicated are
approximate and should be used
only as a general guideline. Individual
cuts of meat and personal prefer­
ence may dictate longer or shorter
roasting times.
CUT TEMPERATURE MINUTES PER POUND
Beef roasts (4 lbs.) 325°F 12 to 20
Pork roasts (3 lbs.) 325°F 20 to 30
Smoked ham
(see “Roasting Meats
and Poultry”)
Cook before eating
Fully cooked
325°F
325T
15 to 30
12 to 25