Operating instructions

-10-

LAMB

Leg 5 – 8 350 °F 20 to 22

Shoulder, boneless 3 – 4 350 °F 20 to 22

PORK

Loin Roast 3 – 5 350 °F 21 to 26

Rolled Shoulder 4 – 6 350 °F 30 to 34

Chops 4 – 5 325 °F 15 to 17

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

then decrease temp. to 250 °F 15 to 17

SMOKED HAM

Bone-in, shank 10 – 15 325 °F 17 to 21

Boneless 8 – 12 325 °F 15 to 17

Fully cooked 5 – 10 325 °F 13 to 24

VEAL

Loin 4 – 6 325 °F 26 to 30

Shoulder 3 – 5 325 °F 26 to 30

POULTRY

Chicken, whole 3

⁄2 – 5 350 °F 13 to 15

Chicken, whole 6 – 8 350 °F 15 to 17

Chicken, pieces 6 – 8 350 °F 7 to 9

Turkey, prebasted 10 – 14 375 °F 12 to 15

Turkey, fresh 14 – 22 375 °F 13 to 15

Turkey, fresh 10 – 14 350 °F 12 to 15

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

SLOW COOKING

Slow cooking is best for less tender cuts of meat. Heat is gradual with

slow cooking and stirring is not necessary. Avoid removing the LID

during slow cooking, because heat escapes and may increase the

cooking time. When using a standard roasting recipe, slow cook 1 1/2

hours at the 250 °F setting for every 30 minutes of roasting.