Manual Rival RO188BR (page 5 of 8) (English)

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COOKING GUIDE (CONT.)

BEEF ROASTS

Standing Rib 4 – 6 325°F 12 to 15

Sirloin Tip 3 – 5 350°F 12 to 15

Tenderloin 3

⁄2 – 4 450°F 5 to 10

Pot Roast 4 – 6 300°F 19 to 26

Corned Beef 3

⁄2 – 4 300°F 10 to 15

LAMB

Leg 5 – 8 350°F 14 to 20

Shoulder, boneless 3 – 4 350°F 14 to 20

PORK

Loin Roast 3 – 5 350°F 13 to 19

Rolled Shoulder 4 – 6 350°F 21 to 26

Chops 4 – 5 325°F 10 to 15

Country-Style Ribs 8 – 10 450°F to brown and

then decrease temp. to 250°F 10 to 15

SMOKED HAM

Bone-in, shank 10 – 15 325°F 12 to 15

Boneless 8 – 12 325°F 10 to 15

Fully cooked 5 – 10 325°F 9 to 17

VEAL

Loin 4 – 6 325°F 19 to 25

Shoulder 3 – 5 325°F 19 to 25

POULTRY

Chicken, whole 3

⁄2 – 5 350°F 9 to 14

Chicken, whole 6 – 8 350°F 10 to 15

Chicken, pieces 6 – 8 350°F 5 to 8

Turkey, prebasted 10 – 14 375°F 9 to 14

Turkey, prebasted 14 – 22 375°F 9 to 14

Turkey, fresh 10 – 14 350°F 9 to 14

Turkey, fresh 14 - 22 350°F 9 to 14

MEAT WEIGHT (LBS.) TEMP. MIN./LB.

ROASTING MEATS AND POULTRY

Meats will cook more rapidly than in a conventional oven. Reducing

temperature and increasing cooking time will result in a browner, crispier

crust. Times indicated below are approximate and should be used as a

guideline only.

COOKING GUIDE

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.

BEEF

PORK

LAMB

SMOKED HAM

Cook before eating

Fully cooked

POULTRY

Roasting Chicken

Turkey

140°F

160°F

170°F

160°F

140°F

180°F

MEAT RARE MEDIUM WELL DONE

*Rare pork, ham or poultry is not recommended.

RO180BR-C/188BR06EM2.qxd 11/9/06 4:55 PM Page 9

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Rival RO188BR Manual

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