SINBO SCO 5023 - Manual (Page 13)

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COOKING IN THE TURBO OVEN
ROASTING:
Line the bottom of the glass container with aluminum foil to catch any fat or grease
drippings. To let the hot cooking air to freely circulate, use the lower rack. The circulating
air cooks meat evenly and seals in the juice. Turning and basting is not necessary.
A meat thermometer is suggested. But in its absence, you can use the reference cooking
chart or follow a chart given for conventional or regular ovens, and subtract 10˚C.
ROASTING WHOLE CHICKENS:
Rinse chicken thoroughly and clip away at any excess fats or unwanted parts. Add desired
seasonings. Spices such as garlic, black pepper and salt are suggested. Before roasting,
allow seasonings or marinades to penetrate for a few hours. The bottom of the glass
container should be lined with aluminum foil to catch any fat or grease drippings. Roast
the chicken for approximately 10 minutes per lib. at 200°C. Increase the temperature to
250°C for additional 5-10 minutes for crispier skin.
WHOLE ROASTS:
With fatty portion of the roast facing upward, place the roast directly onto the center of
the lower rack. Temperature for roasting is usually 10°C less than for regular conventional
roasting. Cooking time depends on type and size of the roast.
FOR MEATS WEIGHING 2-3 Ibs ., SET TEMPERATURE AT 200'C AND COOK AT THE
BELOW TIMES:
TYPE OF MEAT MINUTES
Beef. boneless (Whole Roast) Rare - 15-20 minutes
Medium - 20-25 minutes
Well Done - 25-30 minutes
Beef. Rib Roast (Rump or Chuck) Rare - 15-20 minutes
Medium - 20-25 minutes
Well Done - 25-30 minutes
Ham with Bone (Full cooked) Medium-12-15 minutes
Pork Loin (Boneless) Well- 20-25 minutes
Loin with bone Well- 25-30 minutes
Pork Ribs Well- 20-25 minutes
TIPS:
The temperature for cooking uncovered dishes is usually 5˚ to 10˚C lower in the Turbo
Oven. No preheating is necessary when using the Turbo Oven. Ordinarily, the center of
cake bailer will be moist, while the sections closest to the rim of the pan will be done
first. For this reason, a bundt cake pan or tube pan is better to use for baking than the
larger layered cake pans. Cupcake/ muffin pans are ideal for small batches.