Elite ERO-210BK User Manual
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COOKING GUIDE
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It is recommended to use a Meat Thermometer to determine the internal temperature
when cooking meat or poultry.
INTERNAL FOOD TEMPERATURE GUIDE
MEAT
RARE
MEDIUM
WELL DONE
Beef
145°F
160°F
170°F
Pork
Not Recommended
160°F
170°F
Lam b
145°F
160°F
170°F
Smoking Ham
- Cook before eating
- Fully Cooked
- Fully Cooked
Not Recommended
160°F
140°F
140°F
Poultry
- Roasting Chicken
-
Turkey
Not Recommended
180°F
180°F
180°F
ROASTING GUIDE:
The cooking chart below is approximate and should be used as a guideline only.
MEAT
WEIGHT (lbs.)
TEMPERATURE
MINUTES per lbs.
Beef Roasts
- Standing Rib
- Sirloin Tip
- Tenderloin
- Pot Roast
- Sirloin Tip
- Tenderloin
- Pot Roast
-
Corned Beef
4 – 6
3 – 5
3 – 5
3½ - 4
4 – 6
3 – 5
3 – 5
325°F
350°F
450°F
300°F
300°F
350°F
450°F
300°F
300°F
20 - 25
20 - 25
20 - 25
8 - 12
30 - 40
15 - 20
15 - 20
Lamb
- Leg
-
Shoulder
(boneless)
(boneless)
5 – 8
3 – 4
3 – 4
350°F
350°F
350°F
25
25
25
Pork
- Loin Roast
- Rolled Shoulder
- Chops
- Rolled Shoulder
- Chops
-
Ribs
3 – 5
4 – 6
4 – 5
4 – 6
4 – 5
8 – 10
350°F
350°F
325°F
350°F
325°F
450°F to brown…
…decrease to 250°F
…decrease to 250°F
25 – 30
35 – 40
15 – 20
15 – 20
35 – 40
15 – 20
15 – 20
Smoked Ham
- Bone-in
(Shankless)
- Boneless
- Fully Cooked
- Fully Cooked
10 – 15
8 – 12
5 – 10
5 – 10
325°F
325°F
325°F
325°F
20 – 25
15 – 20
13-28
Veal
- Loin
-
Shoulder
4 – 6
3 – 5
3 – 5
325°F
325°F
325°F
30 – 35
30 – 25
30 – 25
Poultry
- Chicken (whole)
- Chicken (whole)
- Chicken (pieces)
- Turkey (prebasted)
- Turkey (prebasted)
- Turkey, fresh
- Chicken (whole)
- Chicken (pieces)
- Turkey (prebasted)
- Turkey (prebasted)
- Turkey, fresh
3½ - 5
6 – 8
6 – 8
6 – 8
10 – 14
14 – 22
10 – 14
14 – 22
10 – 14
350°F
350°F
350°F
375°F
375°F
350°F
350°F
350°F
375°F
375°F
350°F
15 – 17
18 – 20
18 – 20
8 – 10
12 – 17
13 – 18
15 – 20
13 – 18
15 – 20
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COOKING GUIDE
continued…
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SLOW COOKING:
If you wish to use the Roaster Oven in a Slow Cooking mode, it is recommended to
use best with less tender cuts of meat. The heat is more gradual with slow cooking.
It isn’t necessary to stir during the slow cooking cycle. Avoid removing the lid or this
may result in the loss of heat to cook. When using a standard recipe, slow cook 1½
hours for every 30 minutes. Slow cook using the 250°F setting.
BAKING:
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When baking inside the roaster oven, always use the Roasting Rack at the
bottom of the roaster oven. Always place any baking pans on top of the rack.
Never place directly on the bottom of the roaster oven.
bottom of the roaster oven. Always place any baking pans on top of the rack.
Never place directly on the bottom of the roaster oven.
•
It is recommended to use metal pans in the roaster oven for they provide
better heat transfer and browning.
better heat transfer and browning.
•
It is recommended to preheat the roaster oven before baking.
FOOD
TEMPERATURE
BAKING TIME (minutes)
Muffins
425°F
15 – 20
Bread (yeast)
400°F
40 – 45
Bread Rolls
400°F
18 – 20
Cookies
350°F
11 – 13
Cupcakes
350°F
25 – 30
Sheet Cake
350°F
40 – 45
Bundt Cake
350°F
50 – 60
Pound Cake
350°F
50 – 60
Brownies
350°F
25 – 30
Cheesecake
325°F
50 – 60
Fruit Pie
425°F
45 – 50
Custard Pie
350°F
50 – 60
Pastry Shell
425°F
10 - 13
Pizza (9-inch)
425°F
20 – 25
Potatoes
350°F – 400°F
50 – 60
Sweet Potatoes / Yams
350°F – 400°F
55 – 65
Scalloped Potatoes
350°F
75 – 90
Apples
350°F
35 – 45
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