Get the complete instructions for your FreshDirect main course here.
RIB ROAST
Oven: Preheat oven to 325°F. Add 1 cup of water to the bottom of the tray and cook roast in the tray, uncovered, for 3 hours and 15 minutes. Insert a thermometer into the center, avoiding bone, to check temperature and continue to cook for desired doneness as needed. Allow to rest for 10 minutes, then slice and serve.
Beef and lamb internal temperatures: Rare (120°F); Medium (135°F); Well Done (160°F).
RIB ROAST
Oven: Preheat oven to 325°F. Add 1 cup of water to the bottom of the tray and cook roast in the tray, uncovered, for 2 hours and 15 minutes. Insert a thermometer into the center, avoiding bone, to check temperature and continue to cook for desired doneness as needed. Allow to rest for 10 minutes, then slice and serve.
Beef and lamb internal temperatures: Rare (120°F); Medium (135°F); Well Done (160°F).
BEEF FILET
Oven: Preheat oven to 325°F. Add 2/3 cup of water to the bottom of the tray and cook filet, uncovered, on the middle rack of the oven for 45-60 minutes. Check for desired doneness by inserting a thermometer into the thickest part of the filet. Allow to rest for 10 minutes, then slice and serve.
Beef and lamb internal temperatures: Rare (120°F); Medium (135°F); Well Done (160°F).
Oven: Preheat oven to 400°F. Place the tray on the middle rack and roast, uncovered, for 30-35 minutes. (For a crisper skin, transfer hens to a baking sheet for cooking and raise temperature to 450°F for the final 5 minutes.) Remove from oven and allow to rest before serving.
Grill: Place hens skin-side down and grill over medium heat until skin is golden brown, about 8 minutes uncovered. Flip, close the lid, and cook for an additional 10 minutes or until done.
Must be cooked before consumption. The USDA recommends cooking poultry to a minimum internal temperature of 165°F as measured with a thermometer.
LAMB
Oven: Preheat oven to 325°F. Add 1 cup of water to the bottom of the tray and place the tray on the middle rack. Roast to desired doneness, checking temperature approximately 1 hour and 30 minutes after placing the roast in the oven. Check for desired doneness by inserting a thermometer into the centermost area. When cooked, remove from oven, cover, and let rest for 15 minutes, turning once midway through. Slice and serve.
Beef and lamb internal temperatures: Rare (120°F); Medium (135°F); Well Done (160°F).
Oven: Preheat oven to 325°F. Pour mix (water and wine) into the tray and cover loosely. Place salmon in the oven and bake for 45-55 minutes, or until the center is light pink.
The FDA recommends cooking fish until the flesh is opaque and flakes easily with a fork.
FULLY COOKED MEDIUM TURKEY (APPROX. 12–14 LB)
Oven: Preheat oven to 350°F. Remove plastic wrap from turkey and place in aluminum tray. Pour 1/2 cup water into the tray and cover tightly with aluminum foil (we recommend placing the tray on a baking sheet for easy handling). Bake for 75 minutes. Remove foil from turkey and continue baking for 20–30 minutes until nicely browned. Remove from oven. Loosely cover with aluminum foil and allow to rest 20 minutes before carving.
FULLY COOKED LARGE TURKEY (APPROX. 14–16 LB)
Oven: Preheat oven to 350°F. Remove plastic wrap from turkey and place in aluminum tray. Pour 1/2 cup water into the tray and cover tightly with aluminum foil (we recommend placing the tray on a baking sheet for easy handling). Bake for 90 minutes. Remove foil from turkey and continue baking for 20–30 minutes until nicely browned. Remove from oven. Loosely cover with aluminum foil and allow to rest 20 minutes before carving.
The USDA recommends cooking poultry to a minimum internal temperature of 165°F as measured with a food thermometer.
FULLY COOKED TURKEY BREAST (APPROX. 3–5.8LB)
Oven: Preheat oven to 350°F. Remove plastic wrap from turkey and place in aluminum tray. Pour 1/2 cup water into the tray and cover tightly with aluminum foil (we recommend placing the tray on a baking sheet for easy handling). Bake for 50 minutes. Remove foil from turkey and continue baking for 20–30 minutes until nicely browned. Remove from oven. Loosely cover with aluminum foil and allow to rest 20 minutes before carving.
The USDA recommends cooking poultry to a minimum internal temperature of 165°F as measured with a food thermometer.
ZITI
Oven: Preheat oven to 350°F. Remove plastic wrap and lid from pan. Spoon whipped ricotta over the top of the ziti (spread evenly or dollop—whichever you prefer) and place on the upper oven rack. Cook for 40-45 minutes, or until heated through and browned. Allow to rest for 5 minutes before serving.
SAUCE
Stovetop: Pour sauce into a saucepan. Bring to a simmer over medium-low heat, stirring occasionally.
Microwave: Remove lid and heat on high, stirring midway through, until hot, about 3-4 minutes.
FULLY COOKED HAM
Oven: Unwrap ham and place in the provided pan. Add 1/2 cup water to the pan and cover with foil, sealing edges tightly. Bake in a preheated 350°F conventional oven for approximately 15 minutes per pound, or to an internal temperature of 140°F. Let ham rest for 10 minutes before slicing and serving. Enjoy!
The USDA recommends reheating to a minimum internal temperature of 140°F as measured with a food thermometer.
Oven: Preheat oven to 375°F. Pour one container of gravy over the brisket and vegetables, cover the pan with foil, and heat brisket for about 1 hour and 30-45 minutes, or until warmed throughout. Slice and serve with warmed gravy.
The USDA recommends reheating beef to a minimum internal temperature of 165°F as measured with a food thermometer.
Oven: Preheat oven to 350°F. Remove plastic wrap and lid and cover loosely with aluminum foil. Place on the center rack and bake covered for about 40 minutes. Remove foil and continue to cook for an additional 15-20 minutes, until the top is lightly browned and the center is hot.
Microwave: Remove plastic wrap and lid. Heat uncovered on high for 12-15 minutes, stirring midway through.
MEATBALLS & SPAGHETTI
Oven: Preheat oven to 350°F. Remove plastic wrap and lids from meatballs and spaghetti. Add 1/2 cup of water to the spaghetti and cover both trays with aluminum foil. When the oven is hot, heat the meatballs only on the bottom rack for 20 minutes. Put spaghetti on the top rack of the oven, uncover the meatballs, and continue to heat for an additional 15-20 minutes, or until heated through.
Microwave: Remove plastic wrap and lid. Heat meatballs first, cooking on high for 8-10 minutes, stirring halfway through. Add 1/2 cup of water to the spaghetti and cook on high for 3-4 minutes, stirring midway through.
TOMATO SAUCE
Stovetop: Pour sauce into a saucepan. Bring to a simmer over medium-low heat, stirring occasionally.
Microwave: Remove lid and heat on high, stirring midway through, until hot, about 3-4 minutes.
CHICKEN & SPAGHETTI
Oven: Preheat oven to 350°F. Remove plastic wrap and lids from chicken and spaghetti. Add 1/2 cup of water to the spaghetti and cover both trays with aluminum foil. When the oven is hot, heat the chicken only on the bottom rack for 40 minutes. Put spaghetti on the top rack of the oven, uncover the chicken, and continue to heat for an additional 15-20 minutes, or until heated through.
Microwave: (We do not recommend heating the chicken in the microwave). For the spaghetti, add 1/2 cup of water to the pan and cook on high for 3-4 minutes, stirring midway through.
TOMATO SAUCE
Stovetop: Pour sauce into a saucepan. Bring to a simmer over medium-low heat, stirring occasionally.
Microwave: Remove lid and heat on high, stirring midway through, until hot, about 3-4 minutes.
STUFFED SHELLS
Oven: Preheat oven to 350°F. Remove plastic wrap and lid from pan. Cover pan with aluminum foil. Place on the center rack and heat for 30 minutes. Carefully remove foil and cook for an additional 10-15 minutes, or until heated through.
Microwave: Remove plastic wrap and lid. Heat on high for 6-8 minutes, or until heated through.
SAUCE
Stovetop: Pour sauce into a saucepan. Bring to a simmer over medium-low heat, stirring occasionally.
Microwave: Remove lid and heat on high, stirring midway through, until hot, about 3-4 minutes.
LASAGNA
Oven (best results): Preheat oven to 350°F. Remove plastic wrap and place lid loosely atop the pan. Place on the center rack and bake covered for about 40-50 minutes. Remove the lid and continue to bake for an additional 20 minutes, or until heated through and browned on top. Remove from oven and let sit for 10 minutes before portioning and serving with warmed sauce.
TOMATO SAUCE
Stovetop: Pour sauce into a saucepan. Bring to a simmer over medium-low heat, stirring occasionally.
Microwave: Remove lid and heat on high, stirring midway through, until hot, about 3-4 minutes.
MEATBALLS & SPAGHETTI
Oven: Preheat oven to 350°F. Remove plastic wrap and lids from meatballs and spaghetti. Add 1/2 cup of water to the spaghetti and cover both trays with aluminum foil. When the oven is hot, heat the meatballs only on the bottom rack for 20 minutes. Put spaghetti on the top rack of the oven, uncover the meatballs, and continue to heat for an additional 15-20 minutes, or until heated through.
TOMATO SAUCE
Stovetop: Pour sauce into a saucepan. Bring to a simmer over medium-low heat, stirring occasionally.
Microwave: Remove lid and heat on high, stirring midway through, until hot, about 3-4 minutes.
