Hamilton Beach 33862 Use & Care - Page 9

840188100 ENnv01.qxd:Layout 1 6/17/09 3:29 PM Page 9 Cooking Guide for Probe Per USDA food safety guidelines. Visit foodsafety.gov for more information. FOOD/WEIGHT LOW HIGH DESIRED TEMP Beef Roast (3 lbs/1.5 kg) 3-4 hours 1.5 hours 145ºF/63ºC Turkey Breast (6-7 lbs/3-3.5 kg)* 6-7 hours 3-4 hours 180ºF/82ºC Whole Chicken (4-6 lbs/2-3 kg) 6 hours 4 hours 180ºF/82ºC Chicken Pieces (bone-in) (3-4 lbs/1.5-2 kg) 4-5 hours 1.5 hours 180ºF/82ºC Chicken Breasts (4 lbs/2 kg) 4 hours 3.5 hours 180ºF/82ºC Fully Cooked ham (7.5 lbs/3.5 kg)* 4-5 hours 3 hours 145ºF/63ºC Pork Tenderloin (2-3 lbs/2-2.2 kg) 2-3 hours 1.5-2 hours 160ºF/71ºC Pork Roast (4-5 lbs/2-2.2 kg) 4-5 hours 2.5 hours 160ºF/71ºC Pork Chops (2-3 lbs/1-1.5 kg) 5 hours 2-3 hours 160ºF/71ºC * For 6-quart slow cooker only. Adjust the size and weight of food to fit 5-quart (or smaller) slow cooker. NOTES: • If cooking dense vegetables (such as potatoes or other root vegetables) with meats, check for doneness when desired meat temperature is reached. These types of vegetables may take longer to cook when cooked with meats/foods such as those listed in the Cooking Guide above. • When cooking less expensive or tough cuts of meat, you should cook longer to achieve desirable results. The process of slow-cooking the meat all day can tenderize the toughest meat. Long, slow-cooking breaks down the connective tissue that makes the meat tough. 9