Care And Cleaning - Proctor Silex COMMERCIAL GV03 Manuel D'utilisation

Roasting Chart and Tips
NOTE: Roasting chart is for reference only. Follow package directions or USDA recommendations. Visit
www.foodsafety.gov for more information on safe internal cooking temperatures.
Food
Whole Turkey
(unstuffed)
Whole Turkey
(unstuffed)
Turkey Breast
Roasting Chicken
Beef Roast
Fresh Pork Roast
Picnic Shoulder
Ham (Fully Cooked)
Whole Ham
(Fully Cooked)
Tips
• Before baking or roasting in the Roaster Oven, make sure the pan or dish you plan to use will fit
by placing it in the Insert Pan. Most heat-resistant glass casserole dishes fit in the Roaster Oven.
• The Insert Pan must always be used when cooking in the Roaster Oven. If cooking large quantities
of soups or stews, the Insert Pan may be used as the cooking pan in the Base.
It may also be used as a large roasting pan in the Base.
• Baking pans and casserole dishes should be placed on Rack for best heat circulation. If necessary,
Rack can be removed to fit large roasting pan or two casseroles in Roaster Oven.
• Foil oven roasting bags can be used in Roaster Oven. We do not recommend using plastic oven
roasting bags in the Roaster Oven.
• Do not remove Lid of Roaster Oven unless necessary. Removing Lid allows heat to escape and
affects temperature of Roaster Oven.

Care and Cleaning

Turn Temperature Control Knob to MIN. Unplug from outlet. Let cool.
1.
Wash Cover, Rack, and Insert Pan in hot, soapy water. To remove burned-on food,
2.
let soak and then scrub with a nylon scouring pad. Rinse in hot water, then dry.
Wipe inside of Base with a damp cloth, then dry.
3.
Wipe outside of Roaster Oven with a damp, soapy cloth, then dry.
4.
Recommended sanitizing solution:
The sanitizing solution should consist of 1 tablespoon (15 ml) of household bleach per 1 gallon (3.8 liters)
of clean, cool water (60ºF [16ºC]) mixed according to the instructions on bleach. Immerse Lid, Rack, and
Insert Pan in sanitizing solution for 2 minutes. Rinse with clean water.
840332700 ALL v11.indd 7
Weight Meat
Thermometer
14–18 lbs. 180ºF (82ºC)
(6.4–8.2 kgs)
19–24 lbs. 180ºF (82ºC)
(8.6–10.9 kgs)
5–7 lbs. 180ºF (82ºC)
(2.3–3.2 kgs)
6–8 lbs. 180ºF (82ºC)
(2.7–3.6 kgs)
5–7 lbs. 160ºF (71ºC)
(2.3–3.2 kgs) (medium)
5–7 lbs. 160ºF (71ºC)
(2.3–3.2 kgs) (medium)
7–10 lbs. 140ºF (60ºC)
(3.2–4.5 kgs)
15–18 lbs. 140ºF (60ºC)
(6.8–8.2 kgs)
Cook Time (Temperature Knob set
at 350ºF [176ºC])
2 to 3 hours
3 to 3 1/2 hours
1 1/2 hours
1 to 1 1/2 hours
2 1/2 hours
2 hours
2 to 3 hours
2 to 3 hours
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