![background image](http://html1.mh-extra.com/html/aroma/abt-3276/abt-3276_instruction-manual_2975068011.webp)
COOKING TIME & TEMPERATURE CHART
**
Please note that the cooking times and temperatures given here are only as a
guide. They may vary due to differences in meat size and temperature of
refrigerated food. Desired doneness is based on personal preference. Adjust
your cooking time and temperature for rare, medium, and well done.
Food Weight
Temp.
°
F Approx.
Time
POULTRY
Chicken (whole)
3-5 pounds
450
1 hr. 20-30 Min.
Cornish Hen
¾ to 1 ½ pounds
425-450
18-30 Min.
Duck (whole)
4-5 pounds
400
1 hr. 20 Min.
BEEF
Roast Beef
3-5 pounds
450
1hr. 40-45 Min.
Veal Roast
(boneless)
4-5 pounds
450-Max.
2 hrs. 20-30 Min.
PORK
Pork Spareribs
3-5 pounds.
425-450
2 hrs. 15-30 Min.
Pork Roast
3-5 pounds
450
1 hr. 30 Min.
Smoked Ham
(boneless)
4-5 lbs.
425-450
1 hr. 30-40 Min.
TERIYAKI ROTISSERIE CHICKEN
one whole chicken (about 4 lbs.)
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
9