Proctor Silex 840161600 Manual De Usuario

14-18 lbs

180°F/82ºC

2 to 3 hours

2 to 3 hours

6.3-8.1 kgs

19-24

180°F/82ºC

N/A

2 to 3 hours

8.5-10.8

5-7

180°F/82ºC

1

1

⁄

2

hours

1

1

⁄

2

hours

2.25-3.15

6-8

180°F/82ºC 1 to 1

1

⁄

2

hours

1 to 1

1

⁄

2

hours

2.7-3.6

5-7

160°F/71ºC

2

1

/

2

hours

2

1

/

2

hours

2.25-3.15

(med.)

5-7

160°F/71ºC

2 hours

2 hours

2.25-3.15

(med.)

7-10

140°F/60ºC

2 to 3 hours

2 to 3 hours

3.15-4.5

15-18

140°F/60ºC

2 to 3 hours

2 to 3 hours

6.75-8.1

(Fully Cooked)

(Fully Cooked)

• We recommend the use of a meat ther-

mometer to assure perfectly cooked
roasts and poultry every time. If using a
meat thermometer, the meat or poultry
should be removed from the roaster
oven when the thermometer reading is 5
to 10 degrees below the desired tem-
perature. The internal temperature will
continue to rise after the meat has been
removed from the roaster oven.

• Most hams sold today are labeled as

“Cook Before Eating” or “Fully Cooked.”
Ham labeled “Cook Before Eating” has
been smoked or cured but NOT cooked.
This ham must be thoroughly cooked to
an internal temperature of 155 to 160°F
(68 to 71ºC). The “Fully Cooked” hams
have been smoked or cured and already
cooked. The ham does not require fur-
ther cooking, but heating to 140°F
(60ºC) improves the flavor. 

• The roaster oven cooks turkeys in less time

than conventional ovens. A 14 to 18 pound
(6.3-8.1 kg) unstuffed turkey will cook in
approximately 2

1

⁄

2

hours. A turkey cooked

in the roaster oven is moist and juicy,
but does not brown. If you want turkey
with browned skin, please use the Turkey
Browning Sauce in the “Recipe” section.

• The Roasting Chart lists cooking times

for tender cuts of meat that are usually
dry-roasted. These roasts are from the
rib or sirloin area. To tenderize cuts from
the leg (ham) or shoulder/chuck area,
cook in liquid for a longer period of time.

• Times indicated are approximate and

should be used only as a general guide-
line. Individual cuts of meat and
personal preference may dictate longer
or shorter roasting times.

NOTE: Large turkeys with very tall or deep chest cavities might have difficulty
fitting under the buffet lid.

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