Aroma Aeromatic AST-900E Gebrauchsanweisung & Rezepturhandbuch - Seite 16
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ROASTING RECIPES
Whole Roast
Place the whole piece of meat directly on the low rack, with the fatty portion facing the
top. Rub seasoning all over the surface as desired. Insert meat thermometer into the
middle thick part without hitting bone. The temperature for turbo-roasting is generally
50°F less than in a regular oven or conventional roasting. The juices are sealed in and
there is no need to baste. Cooking time depends on the type of roast and size.
Roasted Whole Chicken
Wash the chicken inside and out and rub it with any desired spices or condiments. Let
seasonings penetrate the chicken for a few hours (preferably overnight in the
refrigerator) before roasting. Line the bottom of the glass bowl with aluminum foil to
catch drippings. Roast at 400°F for about 10 minutes per lb. For a crispy skin, increase
the temperature to broil, 475°F, for an additional 5-10 minutes.
Stuffed Whole Chicken
Clean a 5 lb. chicken and pat dry before seasoning. Stuff with desired mixture and rub
outside with your favorite spices. Roast with breast part up on low rack without a pan.
Cook at 400°F for 15 minutes per pound to ensure that stuffing is done.
Roast Cornish Hens
With this smaller poultry, 3 whole pieces can be roasted directly, seated on the low rack.
Season as desired and roast for 25-30 minutes at 375°F.
Gourmet Stuffed Cornish Hen
Follow above Cornish hen recipe. Before roasting, stuff Cornish hen with rice and
stuffing recipe below:
1 cup of rice
2 tsp. of butter
1 tsp. of garlic salt
1/8 tsp. of black pepper
½ cup of white or sherry wine
1 cup of water
Diced chestnuts or almonds
Minced onions
Celery
On the stove, fry rice in butter until golden brown. Add onions, garlic salt and black
pepper.
Add chestnuts or almonds, celery and wine, then, add water and let simmer for 30
minutes or until the rice is tender, but not overcooked.
Stuff the hen and bake for 20-25 minutes at 375°F.
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