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CLEANLINESS
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Always wash hands thoroughly with soap and hot water prior to handling food and after handling raw
meat, uncooked poultry or seafood.
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When using a platter to carry raw meat, uncooked poultry or seafood to the roaster, make sure to wash
the platter thoroughly with soap and hot water before placing cooked foods back on the platter or use
different platters for raw and cooked foods.
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Never use the same utensils when handling raw meat, uncooked poultry or seafood unless you wash the
utensils thoroughly with soap and hot water.
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Never re-use marinade from raw meat or uncooked poultry on foods that have been cooked and are
ready to be served.
COOKING TO PROPER TEMPERATURE
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Use a meat thermometer to be sure food has reached a safe internal temperature.
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The US Department of Agriculture recommends the minimum temperature be reached for the
following food items:
Chops . . . . . . . . . . . . . . . . . . . . .145 degrees F (62.8° C)
Ground Meat . . . . . . . . . . . . . . .160 degrees F (71° C)
Pork . . . . . . . . . . . . . . . . . . . . . . .160 degrees F (71° C)
Poultry . . . . . . . . . . . . . . . . . . . . .180 degrees F (82° C)
Roasts . . . . . . . . . . . . . . . . . . . . .145 degrees F (62.8° C)
Seafood . . . . . . . . . . . . . . . . . . . .140 degrees F (60° C)
Vegetables . . . . . . . . . . . . . . . . .145 degrees F (62.8° C)
HELPFUL HINTS
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If you pre-cook meat or poultry, do so immediately before roasting.
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Never defrost meat at room temperature or on a countertop.
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Refrigerate leftovers within 2 hours of taking food off the roaster.
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For additional information, please phone the USDA's toll free Meat & Poultry Hotline at 800-535-4555.
ROASTER COOKING TIPS
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