Aroma ART-828, Instruction Manual

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COOKING GUIDE & USES
8
CO NSE JO SY IN STR UC CIO NES PA RA CO CIN AR
Tab la par aa sar
:
Tem p.h orn o(
º
F) Min uto s/li bra Tie mpo apr ox.
Car ne de ave
Pav oe nte ro, 10 a1 7lib ras 350 -40 0
º
13 a1 8 2to 3½ hor as
Pol lo ent ero ,4 a6 lib ras 350
º
15 a1 8 1to 1½ hor as
Pat oe nte ro, 4a 6lib ras 400
º
18 a2 4 1¼ to 3h ora s
Car ne de vac a/ cer do/ cor der o
Vac a,3 a5 lib ras 325
º
15 a2 0 ¾to 1¾ hor as
Cer do, 3a 5lib ras 325
º
20 a3 5 1to 2¼ hor as
Cor der o,5 a8 lib ras 325
º
20 a3 0 1½ to 3½ hor as
Jam ón, 6a 9lib ras 325
º
15 a2 5 1½ to 3½ hor as
8
NO TA :
•L ost iem pos ind ica dos en la tab la par aa sar son apr oxim ado sy
sól ose deb en util iza rc om og uía .L ost iem pos de coc ció nre ale sse
pue den ver afe cta dos por var ios fac tor es, com ola tem per atu ra,
ele spe sor yla can tid ad de hue so de la car ne, así com olo s
ing red ien tes del rel len o,e tc.
Dor arl ac arn e
Par ad ora rla car ne ant esd ea sar la, agr egu em ant equ illa om arg arin aa l
rec ipi ent ed ec occ ión .C ubr ac on la tap ay dor ela car ne de am bos
lad osd ura nte 5a 10 min uto so has ta que se tue ste lig era men te.
Par ao bte ner los mej ore sre sul tad osa ld ora rc arn ed ea ve, ant esd ea sar
apl iqu eso bre la pie lp inc ela das de mar gar ina der ret ida om iel .P ara
coc ina r,s iga las ind ica cio nes de la tab la par aa sar .S ie sn ece sar io,
dur ant elo sú ltim os3 0a 45 min uto s,a um ent ela tem per atu ra en 20 a5 0
º
F
par alo gra ru nd ora do adi cio nal .
PRE CAU CIÓ N:
•T oqu eso lam ent ela sm ani jas ye lC ont rol de tem per atu ra dur ant e
la ope rac ión .E lc uer po yla tap ad elh orn od ela sad orl leg ará na
ser ext rem ada men te cal ien tes .
CO NSE JO ÚTIL :
•E lp avo yo tro sa rtíc ulo sp ued en var iar de tam año yd efo rm a.
Ant esd ec om pra ru na rtíc ulo ,a seg úre se de que que pa en el
hor no asa dor .A fin de que la tap ase pue da cer rar
cor rec tam ent e,n oc olo que nin gún artí cul od em ásd e7 .5 pul g.
de altu ra en elh orn oa sad or.
Roasting Chart:
Oven Temp.(°F) Min./lb. Approx. Cook Time
Poultry
Whole Turkey, 10-18lbs. 350-400 13 to 18 2 to 3½ hrs.
Whole Chicken, 4-6lbs. 350 15 to 18 1 to 1½ hrs.
Whole Duck, 4-6lbs. 400 18 to 24 1¼ to 3 hrs.
Beef/ Pork/ Lamb
Beef, 3-5lbs. 325 15 to 20 ¾ to 1¾ hrs.
Pork, 3-5lbs. 325 20 to 35 1 to 2¼ hrs.
Lamb, 5-8lbs. 325 20 to 30 1½ to 3½ hrs.
Ham, 6-9lbs. 325 15 to 25 1½ to 3½ hrs.
HELPFUL HINTS
Turkey and other items may vary in size and shape. Please ensure that
the item will fit in the roaster oven before purchase. In order to prop-
erly close the lid, do not place any item over 7.5 inches in height in
the roaster oven .
CAUTION:
• Touch only the handles and the temperature control dial during
operation. The roaster oven body and lid will become
extremely hot.
BROWNING
To brown the meat before roasting, place butter or margarine in the
enamal 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 butter, margarine or
honey evenly over the skin before roasting. Follow the roasting chart
below for suggested cooking times and temperatures. For the last 30-45
minutes, increase temperature by 20-50
o
F for additional browning, if
needed.
NOTE:
• The times on the “ Roasting Chart ” below are approximate and
should be used only as a guideline. Several factors may affect
the actual cooking times, such as meat temperature, thickness,
bone content, ingredients of stuffing and more.