Cooking Guide; Outdoor Roasting; Hints And Tips - Oster CKSTROSMK18 Guia Del Usuario

COOKING GUIDE

Determining Meat Doneness
It is recommended that you use a meat thermometer to
determine doneness when cooking meat and poultry. Insert the
thermometer into the center of the thickest portion of the meat.
Cook until temperature for desired doneness is reached.
MEAT RARE
BEEF 140° F
PORK *
LAMB
140° F
SMOKED HAM *
Cook before eating
Fully Cooked
POULTRY *
Roasting Chicken
Turkey
* Rare pork, ham or poultry is not recommended.

OUTDOOR ROASTING

Introduction to Outdoor Roasting
Roasting foods give them a crisp and crunchy outside layer,
while keeping the inside moist. Start with a higher temperature
to crisp and brown the exterior and then lower the temperature
to finish cooking. Generally, tender cuts of meat or poultry are
best for roasting.
To add flavor and keep foods moist, add water, broth, or wine to
the Pan. Baste every half hour to keep foods from drying out.
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MEDIUM WELL DONE
160° F 170° F
160° F 170° F
160° F 170° F
160° F
140° F
180° F
180° F

HINTS AND TIPS

• B efore cooking, brush poultry and other naturally lean meats
with oil, butter, or margarine.
• W hen you are smoking more than one piece of meat, the
cooking time is determined by the largest single piece of
meat.
• T o add flavor, use wine or other liquids in combination with
the water in the roasting pan. (For example, if chart says to
use ¾ cup water, use ½ cup water and ¼ cup wine.)
• T o smoke ribs, lay them on rack. Ribs may be leaned against
each other to fit, but do not lay them directly on top of each
other, as this will decrease the amount of smoke flavor
achieved.
• C onvenience foods can be baked in the Smoker Roaster.
Place container on ROASTING RACK. Follow package
directions.
• M eats roasted in your Smoker Roaster will be moist and
tender. For additional browning, brush oil or butter over the
meat before cooking. In addition, cooking the meat in a
traditional oven at 450 °F or on Broil for the last 20-30
minutes will result in better browning.
• T o create darker roasted, crispier skin poultry, do not add
liquids (with the exception of the basting butter or oil) until
there only 30 minutes left of cooking. Cooking at a higher
temperature will result in a faster cooking time, i.e. 350 °F
instead of 325 °F.
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