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T
-R
URBO
OASTING
• Roasting is a dry-heat method of cooking large pieces of meat uncovered on a rack,
with or without a supporting pan. When cooking, be sure that the roast does not
touch the lid or fan cover attached to the underside of the lid.
• Line the bottom of the glass pot with aluminum foil to catch drippings and juices.
• It is recommended that you use the low rack when roasting.
• There is no need to preheat, baste, or turn.
• A meat thermometer is recommended. Roasting time varies with type of meat, type
of cut, size, and the amount of fat within the meat.
• A longer cooking time is required for frozen or partially thawed meats.
• If meat is lean, spray or brush vegetable oil onto the rack prior to roasting.
In the absence of meat thermometer, use the following table as a guide:
For the following meats, set temperature to 400°F. The times refer to the amount of timer
MEAT
Beef (rib, rump, chuck)
Pork Loin
Pork Rib
Ham (fully cooked)
This chart is for reference only. Time may vary according to size or
depth of mixture, composition of ingredients and desired crispness.
ROASTING RECIPES
Roasted Whole Chicken
Wash and dry the chicken and rub it with desired spices or condiments. Let seasonings
penetrate the chicken for a few hours (preferably overnight in the refrigerator) before
roasting. Line the bottom of the glass bowl with aluminum foil to catch drippings. Roast
at 400°F for about 10 minutes per pound. For crispier skin, increase the temperature to
450°F and continue to broil for an additional 5-10 minutes.
ROASTING TIPS
per pound of meat
TIME (MIN)
10 min
20 min
10 min
12 min
10
°F
TEMPERATURE
°F
400
°F
300
°F
400
400
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