Aroma ART-828MS, Instruction Manual

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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 the 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 in 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 the dripping oil from
producing smoke.
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, such
as meat temperature, thickness, bone content, ingredients of stuffing,
etc
.
COOKING TIPS AND INSTRUCTIONS
Roasting:
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 .
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 .
Sid ese aa gre gar líq uid osp ara mej ora re lsa bor ,ta les com oc erv eza o
cal do, hág alo dur ant elo sú ltim os3 0m inu tos .
Dad oq ue ele spe sor yla con dic ión de la car ne pue den var iar ,p ara
gar ant iza ró ptim osr esu lta dos con tro le la car ne de 10 a1 5m inu tos ant es
de que fin alic ee lp erío do de coc ció n.
Alll ega ra lfi nal del cic lo de coc ció n,u tilic eu nte rm óm etro de coc ina a
fin de med irl ate mpe rat ura int ern ad ela car ne. Las tem per atu ras
sug erid ass on 140
º
Fp ara car nes poc oc oci das ,1 60
º
Fp ara car nes ap unt o
y1 70- 180
º
Fp ara car nes bie nc oci das .R ecu erd eq ue la car ne de cer do
sie mpr ed ebe est arb ien coc ida .
Cua ndo ase car ne de ave oc arn ec on con ten ido gra so de med io a
alto ,a gre gue 2ta zas de agu ae nla par te inf erio rd elr eci pie nte de
coc ció np ara evi tar que las got asd eg ras aq ue cae np rod uzc an hum o.
Se rec om ien da asa re nse co los cor tes de car ne tie rno s,c om oc ost illa so
lom o.
Los tie mpo sin dic ado se nla 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 sin gre die nte sd elr elle no,
etc .
CO NSE JO SY IN STR UC CIO NES PA RA CO CIN AR
Asa do
:
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