Aroma ART-818 E/E - Manual (Page 9)

7
COOKING TIPS AND INSTRUCTIONS
ROASTING:
Roasting in your Aroma ® Roaster Oven will produce moist and tender meats. As a rule
of thumb, you may use the same temperature and cooking time as a conventional oven.
To sear the meat before roasting, place butter or margarine in the cooking pan. Cover
with the lid and sear meat on each side for 5-10 minutes or until lightly browned.
For the best browning results on poultry, brush melted margarine or honey evenly over
the skin before roasting. Follow roasting chart directions to cook. For the last 30-45
minutes, increase temperature by 20-50 o F for additional browning if needed.
If you would like to add liquid, such as beer or broth, to enhance flavor, add at the last
30 minutes.
Since the thickness and condition of the meat may vary, you should check the meat 10
to 15 minutes before the finishing time to ensure best results.
Use a meat thermometer to measure internal meat temperature toward the end of the
cooking cycle. Suggested temperatures are 140 o F for rare, 160 o F for medium and 170-
180 o F for well done. Please remember that pork should always be cooked to well done.
While roasting poultry or meat with mid to high fat content, add 2 cups of water to the
bottom of the cooking pan to prevent burning smoke from the dripping oil.
It is recommended to dry roast tender cuts of meat, such as ribs or sirloin.
The roasting times in the chart are approximate and should be used only as a guideline.
Several factors may affect the actual cooking times like meat temperature, thickness,
bone content, ingredients of stuffing, etc.
CONSEJOSE INSTRUCCIONES PARA COCINAR
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ASADO:
Lascarnes asadasen elHorno asadorAroma® quedanjugosas ytiernas. Comoregla
práctica,utilice lamisma temperaturay elmismo tiempode cocciónque enun horno
convencional.
Paradorar lacarne antesde asarla,agregue mantequillao margarinaal recipientede
cocción.Cubra conla tapay dorela carnede amboslados durante5 a10 minutoso
hastaque setueste ligeramente.
Paraobtener losmejores resultadosal dorarcarne deave, antesde asaraplique sobre
lapiel pinceladasde margarinaderretida omiel. Paracocinar ,siga lasindicaciones de
latabla paraasar .Si esnecesari o,durante losúltimos 30a 45minutos, aumentela
temperaturaen 20a 50°F paralograr undorado adicional.
Sidesea agregarlíquidos paramejorar elsabor ,tales comocerveza ocaldo, hágalo
durantelos últimos30 minutos.
Dadoque elespesor yla condiciónde lacarne puedenvariar ,para garantizaróptimos
resultadoscontrole lacarne de10 a15 minutosantes deque finaliceel períodode
cocción.
Alllegar alfinal delciclo decocción, utiliceun termómetrode cocinaa finde medirla
temperaturainterna dela carne.Las temperaturassugeridas son140 °Fpara carnes
pocococidas, 160°F paracarnes apunto y170-180 °Fpara carnesbien cocidas.
Recuerdeque lacarne decerdo siempredebe estarbien cocida.
Cuandoase carnede aveo carnecon contenidograso demedio aalto, agregue2 tazas
deagua enla parteinferior delrecipiente decocción paraevitar quelas gotasde grasa
quecaen produzcanhumo.
Serecomienda asaren secolos cortesde carnetiernos, comocostillas olomo.
Lostiempos indicadosen latabla paraasar sonaproximados ysólo sedeben utilizar
comoguía. Lostiempos decocción realesse puedenver afectadospor variosfactores,
comola temperatura,el espesory lacantidad dehueso dela carne,así comolos
ingredientesdel relleno,etc.