Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 10 · column 5 of 7 · from the scan, no model involved
ing rod and roast at 250 degrees. After 1 1/2 hours, turn off motor and insert meat thermometer to check temperature. Remove thermometer; continue rotisserie cooking and check the temperature occasionally until done. Slice thinly.
According to the United States Dept, of Agriculture, the internal temperature of roast beef should reach a minimum of 140 degrees for maximum safety, a temperature that the National Livestock & Meat Board also recommends. To assure accuracy, use a meat thermometer.
Here is a doneness guide: (Note: for best results, beef should not be served well done)- Rare 125-130 degrees; medium-rare 135-145 degrees (still pink); medium-well done 150
92.5%