Aroma ART-828MS Manuel d'instruction - Page 8

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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 the temperature by 20-50

additional browning, if needed.

If you would like to add liquid, such as beer or broth, to enhance flavor,

add in 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

160

F for medium and 170-180

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 the dripping oil from

producing smoke.

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, such

as meat temperature, thickness, bone content, ingredients of stuffing,

etc

F for rare,

F for