ROASTING GUIDE CHART:
Oven Temp.(
°
F) Min./lb. Approx. Time
Poultry
Whole Turkey, 10-17lb 350-400 13 to 18 2 to 3
½
hrs
.
Whole Turkey, 18-20 lb. 350-400 12 to 16 3 to 4½ hrs.
Whole Chicken, 4-6lb. 350 15 to 18 1 to 1½ hrs.
Whole Duck, 4-6lb. 400 18 to 24 1¼ to 3hrs.
Beef/ Pork/ Lamb
Beef, 3-5lb. 325 15 to 20 ¾ to 1¾hrs.
Pork, 3-5lb. 325 20 to 35 1 to 2¼ hrs.
Lamb, 5-8lb. 325 20 to 20 1½ to 3½ hrs.
Ham, 6-10lb. 325 15 to 25 1½ to 3½ hrs.
Note:
This cooking guide is for your reference only. Adjust the amount of food
and cooking time according to the capacity of your roaster oven. Do not overfill
the roaster oven while cooking.
TERIYAKI ROAST CHICKEN
1 whole chicken (about 4 lb.)
1/2 cup soy sauce
¼ teaspoon garlic salt
¼ teaspoon white pepper powder
¼ cup dry sherry
¼ cup sugar
3 slices fresh ginger root
1 ½ teaspoon honey
3 tablespoons water
1 ½ tablespoons cornstarch
Wash the whole chicken; rinse well and pat dry inside and out; pull
excess fat. 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.
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