Oster CKSTROSMK18 Guia Del Usuario página 6

WARNING: The Smoker Roaster is HOT. Always use hot pads or
oven mitts and remove the lid carefully to allow steam and
smoke to escape away from you.
NOTE: For greater accuracy, use a meat thermometer to check
for doneness. Place the probe of the thermometer in thickest
area of meat.
If the meat is not done, replace the lid and continue checking
for doneness at 30-minute intervals. When meat is done, turn
the temperature dial to MIN and unplug the Smoker Roaster.
Remove the meat from rack.
Important Points
• Do not preheat the Roaster.
• A lways use the roasting pan in the Smoker Roaster when
cooking.
NOTE: Never place food or liquid directly into the housing.
• U se caution when removing or lifting the lid as steam is
vented. Use the steam/smoke vent to release steam prior to
lifting lid.
• D o not use solid fuels, such as charcoal briquettes. Do not
use charcoal lighter fluid.
• A void removing the lid frequently to minimize steam and
heat loss during cooking. If the lid is removed, allow
additional cooking time.
• D o not use wood chunks. Use chips only.
NOTE: Dry wood chips is best used to produce more smoke.
• Meats should be completely thawed before cooking.
• D o not use the Smoker Roaster for food preservation. This
unit is for smoke cooking and roasting only. Leftovers must
be properly refrigerated.
• C ooking times are estimates and will vary with amount of
food, outside weather conditions, and altitude.
• A small amount of water may be noticed dripping from the
unit. This is normal due to moisture collecting around the lid.
• D o not line the rack, drip pan, roasting pan, or housing with
aluminum foil.
10 www.oster.com
CKSTROSMK18_12ESM1.indd 10-11
SMOKING
Smoking gives food a unique flavor and delicate texture. The
key is the combination of wood chips, low temperatures, steam,
and long cooking times. As the Smoker Roaster heats, the wood
chips start to smolder to produce smoke and the water in the
water pan starts to steam. The smoke penetrates the food,
giving it that delicious flavor and the steam keeps the food from
drying out. Because the cook times are so long and the
temperature is so low, it is almost impossible to overcook or dry
out foods.
A Few Words about Brines, Marinades, Rubs, and Sauces
Before you smoke your foods, you will want to consider using
brines, marinades, rubs, and sauces.
• Brines: A mixture of water (or other liquids), salt, and sugar
that keeps meat moist during the long cooking process. Meat
is soaked in brine overnight prior to cooking.
• M arinades: A mixture of dry and liquid ingredients that adds
flavor and tenderness. Meat is soaked in the marinade prior
to cooking.
• R ubs: A mix of herbs and spices rubbed into meat. Prior to
cooking, allow rubbed meat to stand in the refrigerator for
the specified time to absorb flavors.
• S auces: A mixture of ingredients, often tomato-based, that
may be brushed on meat in the last 15 to 30 minutes of
cooking or served with the meat.
www.oster.com 11
6/11/12 11:09 AM