Cooking Times - Sunbeam 4785 Manual Del Usuario

Make sure unit is unplugged before cleaning unit and when loading
and unloading food.
Use warm, soapy water to clean the inside and outside of the unit
and all accessories.
If using a dishwasher to clean accessories, please place items on
top shelf.
You may soak accessories in hot, soapy water if food particles
are hard to remove.
DO NOT IMMERSE THE UNIT OR THE CORD IN WATER.
You may notice some smoke or light odor coming from your unit
when being used for the first time, this is due to the burning off
of a protective coating on the heating element; this is normal.
Some foods may splatter grease or juices while cooking causing
some smoke during normal use. While this is normal, look through
glass door to make sure that spit or food basket is rotating normally.
Food should not touch element, heat reflector or glass door during
operation.
Be sure to keep the Heat Reflector clean and free of cooked-on
foods. Wash thoroughly after cooking foods that splatter.
The cooking times provided by this chart are only a guideline to the
APPROXIMATE MINIMUM COOKING TIMES, based on test averages.
Cooking times do vary because of differences in meat, shape, size
and the amount of fat and bone.
When cooking with the SUNBEAM
takes the guesswork out of cooking. A meat thermometer measures the
internal temperature of cooked meat and poultry to assure that a safe
temperature has been reached. By using a meat thermometer, you can
help prevent overcooking and cook foods at a safe temperature.
Use a regular, oven-proof type thermometer which goes into the food at
the beginning of the cooking time and can be easily read. Insert the
point of the thermometer stem at least 2 inches into the thickest part of
the meat, away from bone, fat and gristle. For poultry, insert the
thermometer stem into the inner thigh area, near the breast but not
touching the bone. THE MEAT THERMOMETER MUST NOT TOUCH THE
HEATING ELEMENT WHEN THE BASKET OR SKEWER IS ROTATING.
16 16 16 16 16 16 16
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OOKING
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