Aroma ART-818 Manuel d'instructions et de recettes - Page 9
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COOKING TIPS AND INSTRUCTIONS
Roasting Chart:
Poultry
Whole Turkey, 10-17lb
Whole Chicken, 4-6lb.
Whole Duck, 4-6lb.
Beef/ Pork/ Lamb
Beef, 3-5lb.
Pork, 3-5lb.
Lamb, 5-8lb.
Ham, 6-9lb.
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.
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)
350-400
350
400
325
325
325
325
7
Min./lb.
Approx. Time
13 to 18
2 to 3½ hrs.
15 to 18
1 to 1½ hrs.
18 to 24
1¼ to 3 hrs.
15 to 20
¾ to 1¾hrs.
20 to 35
1 to 2¼ hrs.
20 to 30
1½ to 3½ hrs.
15 to 25
1½ to 3½ hrs.