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11
ESTIMATED COOKING SETTINGS
Meat
Type
Suggested
Heat
Setting
Recommended
Internal
Temperature
Estimated
Cook
Time
Whole Turkey
10 to 14 lbs.
HIGH 165°F 6 min/lb
Whole Turkey
14 to 18 lbs.
HIGH 165°F 6 min/lb
Whole Chicken
4-6 lbs.
HIGH 165°F 8 min/lb
Beef Roast
2 to 3 lbs.
HIGH 145°F
Allow to rest for at
least 3 minutes.
15 min/lb
Beef Roast
4 to 6 lbs.
HIGH 145°F
Allow to rest for at
least 3 minutes.
10 min/lb
Boneless Pork
Loin Roast
2 to 4 lbs.
HIGH 145°F
Allow to rest for at
least 3 minutes.
8 min/lb
Please nd the estimated settings and cooking times below:
•
Estimated cooking times shall be used as a reference point.
Adjust
estimated cook times accordingly for desired results.
• Cook times will be slightly longer when using the LOW Heat setting.
• Cooking times for beef will vary depending on the desired doneness of
the meat.
Do not use the center heating element if you want the food to be
cooked “rare”.
• Check the internal temperature of the food periodically with a food
thermometer.
• Always reference the recommended internal temperatures of the food
at the end of the cooking cycle, according to USDFA Food Safety and
Inspection guidelines.
• For best results, allow food to rest for 10 to 15 minutes before serving.
• A small amount of “trial and error” may occur as you perfect your
cooking technique and experiment with different sizes and types of foods.
• A NOTES section has been added to this manual for documenting tips,
recipes and other important cooking notes.
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