Aroma ART-818 Instruction Manual & Recipe Manual - 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 temperature by 20-50
F for additional browning if needed.
o
If you would like to add liquid, such as beer or broth, to enhance flavor, add at 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
F for rare, 160
F for medium and 170-
o
o
180
F for well done. Please remember that pork should always be cooked to well done.
o
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 burning smoke from the dripping oil.
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 like meat temperature, thickness,
bone content, ingredients of stuffing, etc.
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