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USDA Cooking Guidelines
PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. should be cooked to an
internal temperature of 145ºF/63ºC. Pork should be cooked to an internal temperature of 160ºF/71ºC and
poultry products should be cooked to an internal temperature of 170ºF/77ºC - 180ºF/82ºC to be sure any
harmful bacteria has been killed. When reheating meat/poultry products, they should also be cooked to
an internal temperature of 165ºF/74ºC.
Hints for Cooking in the Turkey Roaster
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Smaller turkeys, under 6.8 kg/15 lbs., cook more evenly than larger birds.
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Roast turkey for 40 minutes/kg or 18 minutes/lb. (including stuffing weight)
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Foods cut into uniform pieces will cook faster and more evenly than foods left whole such as
roast or poultry.
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Browning meats before roasting helps reduce the amount of fat and adds richness and flavor.
Turn temperature control to 232ºC/450ºF and add oil or butter. Sear for 10 to 15 minutes per side
until golden brown.
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The higher the fat content, the less cooking liquid needed. When cooking meats with a high fat
content, use thick onion slices under it so that the meat will not sit and cook in the fat. If necessary,
use a slice of bread, a spoon, or a straining spoon to skim off excess fat from top of foods
before serving.
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If a recipe results in too much liquid at the end of the cooking time, remove the lid and turn the
temperature control to 232ºC/450ºF. After 10 to 20 minutes, the amount of liquid will be reduced.
NOTE: To thicken quickly, drain excess liquid into in a small saucepan and simmer until it has
reduced to half. Season to taste after the reduction.
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Simmering less tender cuts of meat will make them very tender. Add a glaze, gravy or a flavorful
sauce before serving.
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To assure overall browning for brined or self-basting turkeys or other poultry, air-dry turkey
uncovered in the refrigerator for 8 to 24 hours. (See recipe included in this Instruction Manual.)
Baking in the Turkey Roaster
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Turn the temperature control to the desired temperature. Allow Turkey Roaster to preheat
for 20 minutes.
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Cover the wire rack with heavy duty aluminum foil to use as a baking sheet.
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Place the wire rack inside the preheated pan; add baking pans and casserole dishes to the top
of the rack.
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The pan and rack will hold most 1 and 2-quart casserole dishes, most 9 x 13-inch baking pans,
and 8 and 9-inch pie pans. Check dishes/pan(s) for fit before filling.
Hint: Fit 3 (1-1/2-quart) pans into the pan to prepare meat, vegetables and potatoes at the
same time.
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Metal pans are recommended as they provide better heat transfer and promote browning.
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Cover with a loose layer of aluminum foil if the dish/pan does not have a lid.
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Cook according to recipe instructions.
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Convenience foods can be baked in the Turkey Roaster.
Steaming in the Turkey Roaster
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Preheat the Turkey Roaster to 177ºC/350ºF.
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Add 2 inches water to the Turkey Roaster. Insert the rack into the pan.
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Place foods to be steamed in a metal colander or steaming basket.
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Steam according to recipe instructions.
User Maintenance Instructions
This appliance requires little maintenance. It contains no user serviceable parts. Do not attempt to repair
it yourself. Any servicing requiring disassembly, other than cleaning, must be performed by a qualified
appliance repair technician.
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