Aroma ART-818 사용 설명서 및 레시피 매뉴얼 - 페이지 9

{카테고리_이름} Aroma ART-818에 대한 사용 설명서 및 레시피 매뉴얼을 온라인으로 검색하거나 PDF를 다운로드하세요. Aroma ART-818 16 페이지. 18-quart roaster oven
Aroma ART-818에 대해서도 마찬가지입니다: 사용 설명서 (16 페이지)

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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

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.