Cuisinart TOB-200 Owner Manual - Page 13

Brining Brining leaner cuts of meat such as poultry, turkey, and pork in a saltwater solution produces juicier roasts. The difference between brined and non-brined meats is very noticeable. If you have the time it is definitely recommended. The rule to follow is to use a cup of table salt or 1½ cups kosher salt for every gallon of water. Or, for smaller cuts of meat, ½ cup kosher salt for every quart of water. Simply mix salt and water together. Place item to be brined in a non-reactive container or sealable plastic bag large enough to completely immerse the meat. Pour in the brine, cover, and refrigerate. The amount of time needed to brine depends on how big the roast is. Following is a simple guideline: Whole chicken Chicken parts Turkey breast Game hens Pork chops Pork tenderloin Pork loin 3-8 hours 1-2 hours 4-6 hours 1-2 hours 2-6 hours 2-6 hours 24 hours It is important to thoroughly rinse and dry the meat once you remove it from the brine, so when it roasts it will be juicy, not salty. FINISHED COOKING TEMPERATURES Always check internal temperature using an instant-read thermometer. Food Chicken, Whole Chicken, parts Duck Beef, Lamb Pork Setting Options Rotisserie, Roast, Convection Bake, Convection Rotisserie, Convection Rotisserie, Roast, Convection Cooking Temperature 450°F - rotisserie (Chicken function) 425°F - Roast 400°F - Bake, convection 325°F - 425°F (Duck function) 425°F - rotisserie (Meat function) Time 50 to 75 minutes 30 to 45 minutes 90 minutes 15 minutes/ pound 425°F - Roast Rotisserie, 425°F - rotis- Roast, serie (Meat Convection function) 20 minutes/ pound 425°F - Roast Internal Temperature 165°F - breast 170°F to 175°F for thigh 165°F - breast 170°F to 175°F for thigh 170°F to 175°F for thigh Rare - 125°F Medium - Rare - 130°F to 135°F Medium - 135°F to 140°F Medium Well - 140°F to 150°F Well Done - 155°F * All internal temperatures are based on a 5 minute rest Medium rare - 145°F Medium - 150°F Well Done - 160°F * All internal temperatures are based on a 5 minute rest Fish (whole) Rotisserie, Roast, Convection 400°F - rotisserie (custom setting) 15 to 20 minutes Fish fillets Bake, Convection 400°F - Roast, Convection 400°F 10 to 20 minutes (depending on thickness) 145°F 145°F 13