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IMPORTANT GUIDELINES
• Thoroughly defrost all meat and poultry before cooking.
• Cooking cycles will vary according to thickness, shape and
consistency of the food. To avoid over-cooking, it is recommended
that the food be checked after the minimum cook time stated in the
estimated cooking settings on page 11.
• Select roasts that have even shape as they will cook in a more
uniform way.
• The maximum recommended size for poultry is 18 lbs.
• Marinate, rubs, seasonings and spices should be applied to foods
before loading into the roaster.
• Recommended internal temperatures for beef are: Rare 140°F;
Medium Rare 145°F; Medium 160°F; Well 170°F.
• For even cooking results, center the Heating Element Cover
as much as possible inside the roast. The larger end of the roast
should be positioned at the top, not at the bottom.
• If the length of the roast isn’t the same size as the Heating Ele-
ment Cover, please leave the meat positioned near the top instead
of near the bottom end of the Center Heating Element.
CAUTION: Always ensure that the poultry or meat is thoroughly
cooked. The drippings from the poultry should be clear when cook-
ing cycle is complete.
• We recommend using a meat thermometer to ensure that the food
is thoroughly cooked.
• Before serving, let the food rest for 10 minutes after removing
it from the roaster. For a juicier poultry or roast, do not serve the
food immediately after the cooking cycle has nished.
• For easier cleanup, spray the Drip Tray, Top Rack, Bottom Rack
and Heating Element Cover with a spray-on cooking oil before
cooking. NEVER spray these parts while the roaster is in opera-
tion.
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