Aroma ART-828MS, Instruction Manual

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7
COOKING TIPS AND INSTRUCTIONS
Roasting:
Teriyaki Roast Chicken
1 whole chicken (about 4 lb.)
½ cup soy sauce
¼ teaspoon garlic salt
¼ teaspoon white pepper powder
¼ cup dry sherry
¼ cup sugar
3 slices fresh ginger root
1½ teaspoon honey
3 tablespoons water
1½tablespoon 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.( º F) Min./lb. Approx. Time
Poultry
Whole Turkey, 10-17lb 350-400
º
13 to 18 2 to 3½ hrs.
Whole Chicken, 4-6lb. 350
º
15 to 18 1 to 1½ hrs.
Whole Duck, 4-6lb. 400
º
18 to 24 1¼ to 3 hrs.
Beef/ Pork/ Lamb
Beef, 3-5lb. 325
º
15 to 20 ¾ to 1¾hrs.
Pork, 3-5lb. 325
º
20 to 35 1 to 2¼ hrs.
Lamb, 5-8lb. 325
º
20 to 30 1½ to 3½ hrs.
Ham, 6-9lb. 325
º
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.
Roasting Recipes:
CO NSE JO SY IN STR UC CIO NES PA RA CO CIN AR
Tab la par aa sar
:
7
PO LLO ASA DO CO NS ALS ATE RIY AKI
1 pol lo ent ero (un as4 lib ras )
½ta za de sal sa de soj a
¼c uch ara dita de sal de ajo
¼c uch ara dita de pim ien ta bla nca mol ida
¼ta za de jer ezs eco
¼ta za de azú ca
3ro daj as de raí zd eje ngi bre fre sco
1½ cuc har adi tas de mie l
3c uch ara das de agu a
1½ cuc har ada s de féc ula de maí z
Lav are lp ollo ent ero ;e nju aga rlo com ple tam ent ey sec arlo por den tro y
por fue ra con lev esg olp eci tos .D eja ra un lad o.M ezc lar la sal sa de soj a,
la sal de ajo ,la pim ien ta bla nca mol ida ,e lje rez sec o,e lje ngi bre ye l
azú car en una cac ero la peq ueñ ap ara sal sa. Her vir yc oci nar sob re
fue go med ian od ura nte 2a 3m inu tos .M ezc lar ela gua con la féc ula de
maí z.R evo lve rp ara esp esa rla sal sa. Dej ara un lad op ara que se enf ríe .
Col oca re lp ollo en un taz ón gra nde .P int aro fro tar tod oe lp ollo con la
sal sa, tan to por den tro com op orf uer a.C ubr iry ref rig era rp oru np ard e
hor as. Col oca re lp ollo en la rej illa ,lis to par aa sar .U tiliz arl aTa bla par a
asa rc om ore fer enc ia par ae lti em po de coc ció n.P ara 4a 6p orc ion es.
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
NO TA :
•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.
Rec eta sd ea sar :