Proctor Silex COMMERCIAL GV03 Manuel D'utilisation page 5

Using Your Roaster Oven/Warmer
Before first use: Wash the Insert Pan, Rack, and Lid before using. During
the first use of Roaster Oven, some smoke and odor may be noticed. The
smoke and odor should not occur after this first heating of the Roaster Oven.
Make sure Temperature Control Knob is turned to MIN. Plug cord
1.
into 120-volt AC outlet.
Remove Rack. Leave Insert Pan in Roaster Oven.
2.
Set Temperature Control Knob to desired setting and let preheat
3.
15 minutes with Lid on.
Place food to be cooked in a pan on the Rack (or directly in the
4.
Insert Pan). Then, place Rack in Roaster Oven and replace Lid.
When finished cooking, remove Lid. Wearing oven mitts, remove
5.
food by using the handles.
Turn Temperature Control Knob to MIN and unplug Roaster Oven.
6.
NOTE: The Insert Pan should always be placed in the Roaster Oven
Base when cooking.
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 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 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 type
of ham must be thoroughly cooked to an internal temperature of 155° to 160°F (68° 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 14- to 18-pound
(6.3 to 8.1 kg) unstuffed turkey will cook in approximately 2 1/2 hours. A turkey cooked
in the Roaster Oven is moist and juicy, but does not brown.
• 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.
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