Aroma ART-818MS, Instruction Manual & Recipe Manual

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7
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 in 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 by 20-50
o
F for additional browning if needed.
If you would like to add liquid, such as beer or broth, 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 internal 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.
CON SEJ OS EIN STR UCC ION ES PAR AC OCI NAR
7
ASA DO:
Las car nes asa das ene lH orn oas ado rA rom a® que dan jug osa sy tier nas .C omo reg la
prá ctic a,u tilic ela mism ate mpe ratu ray elm ism otie mpo dec occ ión que enu nho rno
con ven cion al.
Par ado rar lac arn ean tes dea sar la, agr egu em ante quil lao mar gar ina alre cipi ente de
coc ción .C ubr aco nla tap ay dor ela car ned eam bos lad osd ura nte 5a 10m inu tos o
has taq ues etu este lige ram ente .
Par aob ten erlo sm ejor esr esu ltad osa ldo rar car ned eav e,a ntes dea sar apli que sob re
lap iel pinc elad asd em arg arin ade rre tida om iel. Par aco cina r,s iga las ind ica cion esd e
lat abla par aas ar.S ies nec esa rio, dur ante los últim os3 0a 45m inu tos ,au men tel a
tem per atur aen 20a 50° Fpa ral ogr aru ndo rad oad icio nal.
Sid ese aag reg arlí quid osp ara mejo rar els abo r,ta les com oce rve zao cald o,h ága lo
dur ante los últim os3 0m inu tos .
Dad oqu eel esp eso ry lac ond ició nde lac arn epu ede nva riar ,pa rag ara ntiz aró ptim os
res ulta dos con tro lel aca rne de1 0a 15m inu tos ante sde que fina lice elp erío dod e
coc ción .
Alll ega ral fina lde lci clo dec occ ión ,ut ilic eun ter móm etro dec ocin aa fin dem edir la
tem per atur ain ter nad ela car ne. Las tem per atur ass uge rida sso n14 0°F par aca rne s
poc oco cida s,1 60° Fpa rac arn esa pun toy 170 -18 0°F par aca rne sbi enc ocid as.
Rec uer deq uel aca rne dec erd osi emp red ebe esta rbi enc ocid a.
Cua ndo ase car ned eav eo car nec onc onte nido gra sod em edio aal to, agr egu e2 taz as
dea gua enl apa rte infe rior del rec ipie nte dec occ ión par aev itar que las gota sde gra sa
que cae npr odu zca nhu mo.
Ser eco mien daa sar ens eco los cor tes dec arn etie rno s,c omo cos tilla so lom o.
Los tiem pos ind ica dos enl ata bla par aas ars ona pro xim ado sy sólo sed ebe nut iliz ar
com ogu ía. Los tiem pos dec occ ión rea les sep ued env era fec tad osp orv ario sfa ctor es,
com ola tem per atur a,e les pes ory lac anti dad deh ues ode lac arn e,a síc omo los
ing red ien tes del rell eno ,et c.