Aroma ART-818 E/E - Manual (Page 10)

COOKING TIPS AND INSTRUCTIONS
Roasting Chart:
TERIYAKI ROAST CHICKEN
1 whole chicken (about 4 lb.)
1/2 cup soy sauce
1/4 teaspoon garlic salt
1/4 teaspoon white pepper powder
1/4 cup dry sherry
1/4 cup sugar
3 slices fresh ginger root
1-1/2 teaspoon honey
3 tablespoons water
1-1/2 tablespoons cornstarch
Wash the whole chicken; rinse well and pat dry inside and out. 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 cool.
Place the chicken in a large bowl. Brush or rub the sauce all over the chicken, inside
and out. Cover and refrigerate for couple of hours. Place the chicken on the rack and
ready to roast. Use the Roasting Chart as a reference of your cooking time. Makes 4-6
Servings.
Oven Temp.( °F) Min./lb. Approx. Time
Poultry
Whole Turkey, 10-17lb 350-400 13 to 18 2 to 3½ hrs.
Whole Chicken, 4-6lb. 350 15 to 18 1 to 1½ hrs.
Whole Duck, 4-6lb. 400 18 to 24 1¼ to 3 hrs.
Beef/ Pork/ Lamb
Beef, 3-5lb. 325 15 to 20 ¾ to 1¾hrs.
Pork, 3-5lb. 325 20 to 35 1 to 2¼ hrs.
Lamb, 5-8lb. 325 20 to 30 1½ to 3½ hrs.
Ham, 6-9lb. 325 15 to 25 1½ to 3½ hrs.
Note: Turkey and other items may vary is size and shape. Please ensure that the item
will fit in the roaster oven before purchase. In order to properly close the lid, do not
place any item over 7.5 inches in height in the roaster oven.
8
CONSEJOSE INSTRUCCIONESP ARACOCINAR
8
POLLOASADO CONSALSA TERIYAKI
1pollo entero(unas 4libras)
1/2taza desalsa desoja
1/4cucharadita desal deajo
1/4cucharadita depimienta blancamolida
1/4taza dejerez seco
1/4taza deazúcar
3rodajas deraíz dejengibre fresco
1-1/2cucharaditas demiel
3cucharadas deagua
1-1/2cucharadas defécula demaíz
Lavarel polloentero; enjuagarlocompletamente ysecarlo pordentro ypor fueracon
levesgolpecitos. Dejara unlado. Mezclarla salsade soja,la salde ajo,la pimienta
blancamolida, eljerez seco,el jengibrey elazúcar enuna cacerolapequeña para
salsa.Hervir ycocinar sobrefuego medianodurante 2a 3minutos. Mezclarel aguacon
lafécula demaíz. Revolverpara espesarla salsa.Dejar aun ladopara quese enfríe.
Colocarel polloen untazón grande.Pintar ofrotar todoel pollocon lasalsa, tantopor
dentrocomo porfuera. Cubriry refrigerarpor unpar dehoras. Colocarel polloen la
rejilla,listo paraasar .Utilizar laTabla paraasar comoreferencia parael tiempode
cocción.Para 4a 6porciones.
Temp. horno(°F) Minutos/libra Tiempo aprox.
Carnede ave
Pavoentero, 10a 17libras 350-400 13a 18 2to 3½horas
Polloentero, 4a 6libras 350 15a 18 1to 1½horas
Patoentero, 4a 6libras 400 18a 24 1¼to 3horas
Carnede vaca/cerdo/ cordero
Vaca, 3a 5libras 325 15a 20 ¾to 1¾horas
Cerdo,3 a5 libras 325 20a 35 1to 2¼horas
Cordero,5 a8 libras 325 20a 30 1½to 3½horas
Jamón,6 a9 libras 325 15a 25 1½to 3½horas
Nota:el pavoy otrosartículos puedenvariar detamaño yde forma.Antes de
comprarun artículo,asegúrese deque quepaen elhorno asador.A finde quela
tapase puedacerrar correctamente,no coloqueningún artículode másde 7.5
pulg.de alturaen elhorno asador.