Aroma ART-609, Instruction Manual & Recipe Manual, Page: 9 / 15

7
COOKING TIPS AND INSTRUCTIONS
Roasting Chart:
TERIYAKI ROAST CHICKEN
1 whole chicken (about 4 lb.)
1/2 cup soy sauce
1/4 teaspoon garlic salt
1/4 teaspoon white pepper powder
1/4 cup dry sherry
1/4 cup sugar
3 slices fresh ginger root
1-1/2 teaspoon honey
3 tablespoons water
1-1/2 tablespoons cornstarch
Wash the whole chicken; rinse well and pat dry inside and out. Set aside. Combine soy
sauce, garlic salt, white pepper powder, dry sherry, ginger and sugar in a small
saucepan. Boil and simmer over medium heat for 2-3 minutes. Mix water with
cornstarch. Stir to thicken the sauce. Set aside to cool.
Place the chicken in a large bowl. Brush or rub the sauce all over the chicken, inside
out. Cover and refrigerate for couple of hours. Place the chicken on the rack and ready
to roast. Use the Roasting Chart as a reference of your cooking time. Makes 4-6
Servings.
Poultry Oven Temp Minutes/lb. Approx. Time
Whole Turkey, 10-17 lbs. 350-400
o
13-18 2-3.5 hours
Whole Turkey, 18-20 lbs. 350-400
o
12-16 3-4.5 hours
Whole Chicken, 4-6 lbs. 350
o
15-18 1-1.5 hours
Whole Duck, 4-6 lbs. 400
o
18-24 1.5-3 hours
Beef/Pork/Lamb Oven Temp Minutes/lb. Approx. Time
Beef, 3-5 lbs. 325
o
15-20 .5-1.5 hours
Pork, 3-5 lbs. 325
o
20-35 1-2.5 hours
Lamb, 5-8 lbs. 325
o
15-20 1.5-3.5 hours
Ham, 6-10 lbs. 325
o
15-20 1.5-3.5 hours
6
COOKING TIPS AND INSTRUCTIONS
ROASTING:
Roasting in your Aroma
®
Roaster Oven will produce moist and tender meats. As a rule
of thumb, you may use the same temperature and cooking time as a conventional oven.
To sear the meat before roasting, place butter or margarine on the cooking pan. Cover
with the lid and sear meat on each side for 5-10 minutes or until lightly browned.
For the best browning results on poultry, brush melted margarine or honey evenly over
the skin before roasting. Follow roasting chart directions to cook. For the last 30-45
minutes, increase temperature for 20-50
o
F for additional browning if needed.
If you would like to add liquid, beer, for example, to enhance flavor, add at the last 30
minutes.
Since the thickness and condition of the meat may vary, you should check the meat 10
to 15 minutes before the finishing time to ensure best results.
Use a meat thermometer to measure meat temperature toward the end of the cooking
cycle. Suggested temperatures are 140
o
F for rare, 160
o
F for medium and 170-180
o
F for
well done. Please remember that pork should always be cooked to well done.
While roasting poultry or meat with mid to high fat content, add 2 cups of water to the
bottom of the cooking pan to prevent burning smoke from the dripping oil.
It is recommended to dry roast tender cuts of meat, such as ribs or sirloin.
The roasting times in the chart are approximate and should be used only as a guideline.
Several factors may affect the actual cooking times like meat temperature, thickness,
bone content, ingredients of stuffing, etc.