Aroma ART-828, Instruction Manual, Page: 9 / 20

Roasting:
Roasting in your Aroma roaster oven will produce moist and tender meat.
As a rule of thumb, you may use the same temperature and cooking time
as a conventional oven.
1. Place the enamel cooking pan into the oven body. Place the lid on
the enamel cooking pan.
2. Set the temperature dial to the “OFF” position.
3. Plug in the power cord.
4. Preheat the roaster oven. Follow the “ Roasting Chart ” on page 8 for
recommended cooking temperatures and times.
5. Once the oven has reached the desired temperature, carefully
remove the lid and place it on the convenient lid holder (see “ Figure
A” on page 6 for details). Next, carefully place the roasting/steaming
rack into the enamel cooking pan, place food on the center of the
roasting/steaming rack. Replace lid.
6. Once the food has reached the desired doneness, turn the
temperature control dial to the “OFF” position and unplug.
• If adding liquid, for example broth, to enhance flavor do so during
the last 30 minutes of cooking.
• Since the thickness and condition of meat may vary, check the
meat 10 to 15 minutes before the recommended finishing time to
ensure best results.
• Use a meat thermometer to measure internal meat temperature
toward the end of the cooking cycle. Please remember that pork
and poultry should always be cooked to well done.
• When roasting poultry or meat with a medium to high fat content,
add 2 cups of water to the bottom of the enamel cooking pan to
prevent drippings from burning and creating smoke.
• It is recommended to dry roast tender cuts of meat, such as ribs or
sirloin.
COOKING GUIDE & USES
7
HELPFUL HINTS
Meat Safely Cooked Temperature
Fish 140º
Poultry 165º
Beef 160º
Pork 160º
Las car nes asa das en elH orn oa sad orA rom a
®
que dan jug osa sy tie rna s.
Com ore gla prá ctic a,u tilic ela mism ate mpe rat ura ye lm ism oti em po de
coc ció nq ue en un hor no con ven cio nal .
1. Col oqu ee lre cip ien te de coc ció ne ne lc uer po del hor no. Col oqu ela
tap aso bre elr eci pie nte de coc ció n.
2.L lev ee ld ial de tem per atu ra ala pos ici ón de apa gad o(" OFF ").
3.C one cte elc abl ed ea lim ent aci ón elé ctri ca.
4.P rec alie nte elh orn oa sad ora la tem per atu ra des ead a.V ea la “ Tab la
par aa sar ”a la pág ina 8 por tie mpo sy tem per atu ras apr oxim ado s.
5.C olo que la rej illa en elr eci pie nte de coc ció n,p ong alo sa lim ent os
sob re ella yv uel va ac olo car la tap a.
6.C uan do fin alic ela coc ció n,l lev ee ld ial de tem per atu ra ala pos ici ón
de apa gad o(" OFF ")y des enc huf ee la par ato .
CO NSE JO SY IN STR UC CIO NES PA RA CO CIN AR
Asa do
:
7
CO NSE JO ÚTIL :
•Si des ea agr ega rlíq uid osp ara mej ora re lsa bor ,ta les com o
cer vez ao cal do, hág alo dur ant elo sú ltim os3 0m inu tos .
•D ado que ele spe sor yla con dic ión de la car ne pue den var iar ,
par ag ara ntiz aró ptim osr esu lta dos con tro le la car ne de 10 a1 5
min uto sa nte sd eq ue fin alic ee lp erío do de coc ció n.
•A llle gar alf ina ld elc icl od ec occ ión ,u tilic eu nte rm óm etro de
coc ina afi nd em edi rla tem per atu ra int ern ad ela car ne.
Rec uer de que la car ne de cer do yp ollo sie mpr ed ebe est arb ien
coc ida .
•C uan do ase car ne de ave oc arn ec on con ten ido gra so de med io
aa lto ,a gre gue 2ta zas de agu ae nla par te inf erio rd elr eci pie nte
dec occ ión par ae vita rq ue las got asd eg ras aq ue cae n
pro duz can hum o.
•Se rec om ien da asa re nse co los cor tes de car ne tie rno s,c om o
cos tilla so lom o.
Car ne Tem per atu ra san a
Pes cad o 140 º
Pol lo 165 º
Car ne de cer do 160 º
car ne de vac a 160 º