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
and 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.
Oven Temp.( °F)
Min./lb.
Approx. Time
Poultry
Whole Turkey, 10-17lb
350-400
13 to 18
2 to 3½ hrs.
Whole Chicken, 4-6lb.
350
15 to 18
1 to 1½ hrs.
Whole Duck, 4-6lb.
400
18 to 24
1¼ to 3 hrs.
Beef/ Pork/ Lamb
Beef, 3-5lb.
325
15 to 20
¾ to 1¾hrs.
Pork, 3-5lb.
325
20 to 35
1 to 2¼ hrs.
Lamb, 5-8lb.
325
20 to 30
1½ to 3½ hrs.
Ham, 6-9lb.
325
15 to 25
1½ to 3½ hrs.
Note: Turkey and other items may vary is size and shape. Please ensure that the item
will fit in the roaster oven before purchase. In order to properly close the lid, do not
place any item over 7.5 inches in height in the roaster oven.
8
CONSEJOSE
INSTRUCCIONESP
ARACOCINAR
8
POLLOASADO
CONSALSA
TERIYAKI
1pollo
entero(unas
4libras)
1/2taza
desalsa
desoja
1/4cucharadita
desal
deajo
1/4cucharadita
depimienta
blancamolida
1/4taza
dejerez
seco
1/4taza
deazúcar
3rodajas
deraíz
dejengibre
fresco
1-1/2cucharaditas
demiel
3cucharadas
deagua
1-1/2cucharadas
defécula
demaíz
Lavarel
polloentero;
enjuagarlocompletamente
ysecarlo
pordentro
ypor
fueracon
levesgolpecitos.
Dejara
unlado.
Mezclarla
salsade
soja,la
salde
ajo,la
pimienta
blancamolida,
eljerez
seco,el
jengibrey
elazúcar
enuna
cacerolapequeña
para
salsa.Hervir
ycocinar
sobrefuego
medianodurante
2a
3minutos.
Mezclarel
aguacon
lafécula
demaíz.
Revolverpara
espesarla
salsa.Dejar
aun
ladopara
quese
enfríe.
Colocarel
polloen
untazón
grande.Pintar
ofrotar
todoel
pollocon
lasalsa,
tantopor
dentrocomo
porfuera.
Cubriry
refrigerarpor
unpar
dehoras.
Colocarel
polloen
la
rejilla,listo
paraasar
.Utilizar
laTabla
paraasar
comoreferencia
parael
tiempode
cocción.Para
4a
6porciones.
Temp.
horno(°F)
Minutos/libra
Tiempo
aprox.
Carnede
ave
Pavoentero,
10a
17libras
350-400
13a
18
2to
3½horas
Polloentero,
4a
6libras
350
15a
18
1to
1½horas
Patoentero,
4a
6libras
400
18a
24
1¼to
3horas
Carnede
vaca/cerdo/
cordero
Vaca,
3a
5libras
325
15a
20
¾to
1¾horas
Cerdo,3
a5
libras
325
20a
35
1to
2¼horas
Cordero,5
a8
libras
325
20a
30
1½to
3½horas
Jamón,6
a9
libras
325
15a
25
1½to
3½horas
Nota:el
pavoy
otrosartículos
puedenvariar
detamaño
yde
forma.Antes
de
comprarun
artículo,asegúrese
deque
quepaen
elhorno
asador.A
finde
quela
tapase
puedacerrar
correctamente,no
coloqueningún
artículode
másde
7.5
pulg.de
alturaen
elhorno
asador.
