Aroma ART-609 Manuale di istruzioni e manuale di ricette - Pagina 9

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COOKING TIPS AND INSTRUCTIONS

Roasting Chart:

Poultry
Whole Turkey, 10-17 lbs.
Whole Turkey, 18-20 lbs.
Whole Chicken, 4-6 lbs.
Whole Duck, 4-6 lbs.
Beef/Pork/Lamb
Beef, 3-5 lbs.
Pork, 3-5 lbs.
Lamb, 5-8 lbs.
Ham, 6-10 lbs.
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
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
350-400
o
350-400
o
350
o
400
o
Oven Temp
325
o
325
o
325
o
325
o
7
Minutes/lb.
13-18
12-16
15-18
18-24
Minutes/lb.
15-20
20-35
15-20
15-20
Approx. Time
2-3.5 hours
3-4.5 hours
1-1.5 hours
1.5-3 hours
Approx. Time
.5-1.5 hours
1-2.5 hours
1.5-3.5 hours
1.5-3.5 hours