Oster CKSTRS16-BSB-W, CKSTRS16-WSB-W, CKSTRS18-BSB-W, CKSTRS18-RSB-W, CKSTRS20-SBDW User Guide

For product questions contact:

USA : 1-800-334-0759

Canada : 1-800-667-8623

www.oster.com

© 2015 Sunbeam Products, Inc. doing business as Jarden Consumer

Solutions. All Rights Reserved. Distributed by Sunbeam Products, Inc. doing business as Jarden Consumer Solutions, Boca Raton, Florida 33431.

Para preguntas sobre los productos llame:

EE.UU.: 1.800.334.0759

Canadá: 1.800.667.8623

www.oster.com

© 2015 Sunbeam Products, Inc. operando bajo el nombre de Jarden Consumer Solutions. Todos los derechos reservados. Distribuido por Sunbeam Products, Inc. operando bajo el nombre de Jarden Consumer Solutions, Boca Raton, Florida 33431.

General Roaster Ovens IB_Oster_15ESM1	P.N. 182308 Rev 1
Printed in China	GCDS-OST39874-BB
Impreso en China

General Roaster Ovens IB_Oster_15ESM1.indd 24-1

ROASTER OVENS/ HORNO ASADOR

User Guide/ Guía Del Usuario

	Safety
	Seguridad
	How to use
	Cómo usar
	Cleaning
	Cuidado y Limpieza
	Recipes
	Recetas
Images may vary depending on model purchased/	Warranty
Las imágenes pueden variar en función del modelo adquirido Garantía

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IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

1.Read all instructions before using.

2.Do not touch hot surfaces. Use handles or knobs.

3.To protect against electrical shock do not immerse roaster base, cord, or plug in water or other liquid.

4.Close supervision is necessary when any appliance is used by or near children.

5.Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts and before cleaning.

6.Do not operate roaster oven with a damaged cord or plug or after the appliance malfunctions, or has been damaged in any manner. Contact Oster’s Consumer Service Department (see warranty) to return for examination, repair or adjustment.

7.Do not use outdoors.

8.Do not let cord hang over edge of table or counter, or touch hot surfaces, including the stove.

9.Do not place on or near a hot gas or electric burner or in a heated oven.

10.Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.

11.CAUTION: Steam escaping from under cover or food warming pans is hot and can cause burns.

12.Do not use appliance for other than its intended use.

13.Use oven mitts to remove the REMOVABLE ROASTING PAN from the roaster oven; or to remove a baking pan or cooked food from the REMOVABLE ROASTING PAN.

14.To disconnect, turn TEMPERATURE CONTROL to MIN position, , then remove plug from wall outlet.

15.Some countertop surfaces such as Corian® and other surfaces are not designed to withstand the prolonged heat generated by certain appliances. We recommend placing a hot plate or trivet under your Oster® product to prevent possible damage to the surface.

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THIS UNIT IS INTENDED FOR

HOUSEHOLD USE ONLY

These appliances are for HOUSEHOLD USE ONLY. No user-serviceable parts inside. Do not attempt to service these products. Do not immerse base in water or other liquid.

This appliance has a polarized alternating current plug (one blade is wider than the other). To reduce the risk of electric shock, as a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not insert fully in the outlet, reverse the plug. If it still fails to fit, contact a qualified electrician.

DO NOT ATTEMPT TO DEFEAT THIS SAFETY FEATURE.

EXTENSION CORD USE

A short power supply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord. AN EXTENSION CORD MAY BE USED WITH CARE; HOWEVER, THE MARKED ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL RATING OF THE ROASTER OVEN. The extension cord

should not be allowed to drape over the counter or tabletop where it can be pulled on by children or tripped over.

SAVE THESE INSTRUCTIONS

Thank you for purchasing the Oster® Roaster Oven. Before you use this product for the first time, please take a few moments to read these instructions and keep it for reference. Pay particular attention to the Safety Instructions provided. Please review the product service and warranty statements. To learn more about Oster® products, please visit us at www.oster.com or call us at 1-800-334-0759.

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LEARNING ABOUT YOUR

ROASTER OVEN

a

b i c

f d

e

aLid (design may vary based on model purchased)

bRemovable roasting rack

cRemovable roasting pan

dSide handles

eLid rest

g h

f Roaster oven body

gIndicator light

(only on select models)

hTemperature control

iBuffet server insert (only on select models)

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PREPARING YOUR ROASTER OVEN FOR USE

1Remove all packaging materials.

2Wash the REMOVABLE ROASTING PAN, ROASTING RACK and LID in hot, soapy water using a sponge or wash cloth. Rinse and dry thoroughly.

NOTE: Do not use abrasive cleaners.

3The outside of the ROASTER OVEN BODY may be cleaned with a soft cloth and warm soapy water. Wipe dry. Do not use abrasive cleaners. Do not immerse the ROASTER OVEN BODY in water.

NOTE: Due to manufacturing process, some smoke and odor may be noticed during the first use. This should disappear after the first heating of the roaster oven.

IMPORTANT POINTS

•Always use the REMOVABLE ROASTING PAN in the roaster oven when cooking. Always use pot holders or oven mitts when placing or removing food, a baking pan or casserole in the preheated roaster.

NOTE: Never place food or liquid directly into the ROASTER

hOVEN BODY. Always lift the lid away from your body to avoid any escaping steam from the roaster.

•Avoid the steam vents when removing or lifting the LID.

•Significant amounts of heat escape whenever the LID is removed; therefore the cooking time must be extended. Avoid frequent removal of the LID for checking cooking progress or stirring.

• To use the LID REST feature, hold the LID upright by the HANDLE and place the edge of the LID under the metal tabs just above either side HANDLE.

• Convenience foods can be baked in the roaster oven. Place container on ROASTING RACK. Follow package directions.

•Meats roasted in your Roaster Oven will be moist and tender.

For additional browning, brush oil or butter over the meat before cooking.

•To create a darker roasted, crispier skin poultry, remove your poultry from the roaster oven at the last 30 minutes of roasting time and place in your oven at 425 degrees for the last 30 minutes to complete the roasting process.

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HOW TO

USING YOUR ROASTER OVEN

1Place the REMOVABLE ROASTING PAN into the ROASTER

OVEN BODY.

NOTE: Do not cook food in the roaster without using the removable roasting pan.

2Place the lid on the roaster.

3Make sure that the TEMPERATURE CONTROL is in the MIN position, then plug cord into a 120 volt AC outlet.

4Turn the roaster on by turning the TEMPERATURE CONTROL to the desired temperature.

5Preheat for 15 to 20 minutes. (On select models the indicator light will turn OFF once the set temperature is reached.)

6Place ROASTING RACK into the REMOVABLE ROASTING PAN,

put food on the RACK, and place the LID on the roaster oven. NOTE: Some foods or recipes do not require the ROASTING RACK to be used.

7When finished, turn the TEMPERATURE CONTROL to the MIN position and unplug roaster oven from outlet.

8Remove LID and using oven mitts, remove the ROASTING RACK with food and serve.

USINGYOUR BUFFET SERVER INSERT (Select models only)

Wash all SERVING DISHES, LIDS and Buffet Server frame with warm soapy water.

1Fill the REMOVABLE ROASTING PAN from your Roaster Oven with 6 Qts. full of water (or 1/2 - 3/4 full) and place inside ROASTER OVEN BODY. CAUTION: NEVER add water directly inside the ROASTER OVEN BODY.

2Place BUFFET SERVER FRAME on top of the REMOVABLE ROASTING PAN. Make sure the frame is secure and level.

3Add empty SERVING DISHES, making sure they are also secure.

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4Cover with LID and plug Roaster into a 120V outlet. Preheat on 350º F for 30 minutes or until water is very hot.

5Uncover and carefully add hot, cooked food into SERVING DISHES.

6Cover and turn CONTROL to 250º F setting to keep foods warm. If necessary, adjust temperature.

7Stir occasionally and keep food covered to maintain temperature.

8Check every hour and carefully add more hot water if necessary.

CAUTION: Temperature of foods should be kept at 150ºF or above.

•All SERVING PANS need to be in place when using the BUFFET

SERVER.

•Use only to keep cooked foods warm.

•SERVING PANS and FRAME are not to be used on the stove top, in an oven or in a microwave oven.

•When filling SERVING PANS with foods that may stick, spray the inside with a non-stick cooking spray.

•If food is dry, add broth, juice, water or wine to help keep warm.

USING THE KEEP WARM SETTING (Select models only)

Your Oster® Roaster may feature a Keep Warm setting. The keep warm setting is convenient for entertaining until you’re ready to serve. When your food is done cooking, simply switch the temperature dial to the keep warm setting and the roaster will maintain a low heat to keep your food warm until you are ready serve.

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CARE & CLEANING

This appliance should be cleaned after every use.

NOTE: Do not immerse the ROASTER OVEN BODY in water or other liquid. Do not put REMOVABLE ROASTING PAN in dishwasher.

1Turn temperature control to the “MIN” position.

2Unplug the roaster oven from outlet and allow unit to cool.

3Allow the roaster oven to cool completely before cleaning.

4Wash the REMOVABLE ROASTING PAN, LID and ROASTING RACK in hot soapy water – using a sponge or cloth. Rinse thoroughly in hot water, then towel dry.

NOTE: Do not use abrasive cleaners.

5Wipe the inside and outside of the ROASTER OVEN BODY with a damp cloth.

How to clean your Buffet Server Insert (select models only)

CAUTION: BUFFET SERVER is hot. Handle Carefully.

•Always allow the BUFFET SERVER to completely cool before cleaning.

•SERVING DISH, LIDS and FRAME from BUFFET SERVER may be cleaned in hot soapy water or in dishwasher. Rinse and dry completely.

•SERVING DISH LIDS may be cleaned in warm soapy water.

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COOKING GUIDE

Determining Meat Doneness

Following the guide below, insert an instant reading thermometer into the center of the meat or poultry making sure not to touch bone.

Remember once meat is removed from the roaster the temperature will rise about 5 degrees.

Allow meats to stand about 10 minutes before carving and serving

MEAT	MEDIUM	MEDIUM	WELL DONE
	RARE
Beef
Roast	145 F	155 F	170 F
Meatloaf		160 F
Veal
Roast		155 F
Lamb
Roast	140 F	155 F	170 F
Pork
Roast		155 F	160 F
Poultry
Roast Chicken Or			180 F
Turkey
Chicken or Turkey			180 F
Breast or Parts

* Rare pork, ham or poultry is not recommended.

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Roasting Meats And Poultry

Meats will cook more rapidly in the Roaster Oven than

a conventional oven. Reducing temperature and increasing time will result in a browner, crispier crust. Times indicated below are approximate and should be used as a guideline only.

		MEAT	WEIGHT	ROASTING		MINUTES	APPROXIMATE	INTERNAL
			(LBS.)	TEMPERATURE		PER LB	COOKING TIME	TEMPERATURE
						10 to 12 minutes	Rare: 1 hour	124 F
		BEEF :					Medium Rare:
		Standing Rib	6 to 8 lbs	350 F		12 to 15 minutes	1 ¼ hours	145 F
						15 to 17 minutes	Medium: 1 ½ hours	160 F
						17 to 19 minutes	Well: 1 ¾ hours	170 F
						11 to 13 minutes	Rare:1 hour	124 F
							Medium Rare:
		Sirloin Tip	3 to 5 lbs	325 F		13 to 15 minutes	1 ¼ hours	145 F
						15 to 17 minutes	Medium:1 ½ hours	160 F
						17 to 19 minutes	Well:1 ¾ hours	170 F
						10 to 12 minutes	Rare:25 minutes	124 F
							Medium Rare:
		Tenderloin	2 to 4 lbs	450 F		12 to 14 minutes	40 minutes	145 F
						15 to 16 minutes	Medium:50 minutes	160 F
						16 to 18 minutes	Well: 1 hour	170 F
		Corned Beef	3 lbs	350 F		25 to 28 minutes	1 ¼ hours	160 F
		Meatloaf	2 lbs	350 F		45 to50 minutes	1 ½ hours	160 F
			2 lbs/ 36
		Meatballs	meatballs	350 F		12 to 15 minutes	25 minutes	160 F
							Medium Rare:
						12 to 15 minutes	1 ¼ hour	145 F
		LAMB:
			6 lbs	350 F			Medium:
		Leg
						15 to 17 minutes	1 ½ hours	160 F
						17 to 19 minutes	Well: 1 ¾ hours	170 F
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General Roaster Ovens IB_Oster_15ESM1.indd						10-11

MEAT	WEIGHT	ROASTING	MINUTES	APPROXIMATE	INTERNAL
	(LBS.)	TEMPERATURE	PER LB	COOKING TIME	TEMPERATURE
				Medium Rare:
			12 to 15 minutes	35 minutes	145 F
Crown Rack	3 lbs	350 F		Medium:
			15 to 17 minutes	45 minutes	160 F
			17 to 19 minutes	Well: 1 hour	170 F
PORK:
Loin Roast	5 lbs	350 F	22 to 25 minutes	2 hours	160 F
	4 lbs
Pork Chops	6 chops	325 F	11 to 15 minutes	45 minutes	160 F
Rolled Pork
Shoulder	4 lbs	350 F	24 to 28 minutes	2 hours	160 F
SPARERIBS
Country ribs	4 to 5 lbs	325 F	22 to 25 minutes	1 ½ hours	160 F
Baby Back Ribs	4 to 5 lbs	325 F	18 to 20 minutes	1 ¼ hours	160 F
SMOKED HAM:
Bone in Ham	10 to 12 lbs	325 F	8 to 12 minutes	1 ¾ hours	160 F
Boneless Ham	6 to 8 lbs	325 F	12 to 14 minutes	1 ¼ hours	160 F
Fully Cooked
Ham	6 to 8 lbs	325 F	10 to 12 minutes	1 hour	160 F
VEAL:
Loin	5lbs	325 F	24 to 28 minutes	2 hours	155 F
POULTRY:
Fresh Chicken	4 to 5 lbs	350 F	12 to 15 minutes	1 ¼ hours	180 F
Roasting
Chicken	6 to 8 lbs	350 F	10 to 12 minutes	1 ¾ hours	180 F
Fresh turkey	12 to 14 lbs	325 F	6 to 8 minutes	1 ¾ hours	180 F
Frozen turkey
(defrosted)	14 to 16 lbs	325 F	6 to 8 minutes	2 hours	180 F
Fresh Turkey
breast
(bone in)	5 to 6 lbs	325 F	10 to 15 minutes	1 ½ hours	180 F

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Baking*

•BakingpansshouldalwaysbeplacedontheROASTINGRACK.

Do not place pans on bottom of REMOVABLE ROASTING PAN.

•Metalpansarerecommendedforuseintheroasterasthey provide better heat transfer and browning.

	FOOD	AMOUNT OR SIZE	BAKING PAN	TEMPERATURE	ESTIMATED TIME
	Muffins	2 ½ -inch	12 muffin pan	400 F	14 to18 minutes
	Quick Bread	1 loaf	9 x 5x3 inch	350 F	25 to 30 minutes
	Yeast Bread	1 ½ lb loaf	Baking sheet	375 F	25 to 30 minutes
	Yeast Rolls	12 rolls	9-inch square	400 F	15 to 20 minutes
			baking pan
	Coffeecake	9 squares	9-inch square	350 F	40 to 45 minutes
			baking pan
	Brownies	9 squares	9-inch square	350 F	25 to 30 minutes
			baking pan
	Cupcake	2 ½ -inch	12 muffin pan	400 F	14 to18 minutes
	Sheet Cake	12 servings	13 x9x3-inches	350 F	20 to 25 minutes
	Pound Cake	10 servings	10-inch tube pan	325 F for dark pan	50 to 55 minutes
				350 F for light pan
	Bundt Cake	10 to 12	10-inch Bundt	325 F for dark pan	50 to 55 minutes
		servings	pan	350 F for light pan
		10 to 12	10-inch spring	Crust 400 F	10 minutes
	Cheesecake			Then With filling
		servings	form pan		50 to 55 minutes
				350 F
	Fruit Pie	8 to 10	9-inch glass pie	400 F	40 to 45 minutes
		servings	plate
			9-inch glass pie	400 F	for 10 minutes
			plate
	Quiche	8 servings		Then	for 35 to 40
			0r 10-inch metal
				300 F	minutes
			tart pan
	Pizza	4 servings	9-inch pizza pan	425 F	20 to 25 minutes

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General Roaster Ovens IB_Oster_15ESM1.indd 12-13

	FOOD	AMOUNT OR SIZE	BAKING PAN	TEMPERATURE	ESTIMATED TIME
	Mini Pizzas	6 servings	Baking sheet	425 F	15 to 20 minutes
	Baked	6/ 1 lb each	On rack	400 F	55 to 60 minutes
	Potatoes	10/ 8 oz each	On rack	400 F	45 to 50 minutes
	Sweet	8/10 oz each	On rack	400 F	45 to 50 minutes
	Potatoes
	Scalloped	9-inch square	On rack	350 F	60 to 70 minutes
	Potatoes	baking dish
	Casserole	9-inch square	On rack	350 F	50 to 60 minutes
		baking dish
	Winter	In shallow
	Squash/		On rack	375 F	25 to 30 minutes
		baking pan
	halved
	Baked	In shallow	On rack	350 F	35 to 40 minutes
	apples	baking pan

* Always preheat roaster prior to baking

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RECIPES

ROASTING

LEMON GARLIC ROAST CHICKEN

¼ cup butter or margarine, softened	2 large cloves garlic, minced
1 tbsp grated lemon peel	1 tsp salt
¼ tsp pepper	2 tbsp fresh lemon juice
4 to 5 lb chicken

Preheat roaster at 350 F for 15 minutes. In small bowl, combine all ingredients, except chicken; blend well. Spread mixture evenly between skin and meat and on skin of chicken. Place rack in roaster oven with handles up and curved bars down. Place chicken on rack and place lid on roaster.

Roast for 1 ¼ hours or until chicken registers 170 F in breast and 180 F in thigh when tested with meat thermometer.

Let rest 10 minutes before serving. Makes 4 to 5 servings.

SPICY BEEF ROAST

¼ cup low sodium soy sauce	2 tbsp balsamic vinegar
2 tbsp Worcestershire sauce	2 tsp Dijon mustard
3 lb sirloin tip roast	4 large cloves garlic, minced
2 tbsp cracked black peppercorns	½ tsp salt

Preheat roaster at 350 F for 15 minutes. In small bowl, combine soy sauce, Worcestershire sauce and mustard. Brush over roast. In clean small bowl, combine garlic, peppercorns and salt.

Sprinkle evenly over roast. Place rack in roaster oven with handles up and curved bars down. Place beef on rack and place lid on roaster.

Roast to desired doneness following guide in roasting chart on page 10-11.

Let rest 10 minutes before serving. Makes about 8 servings.

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PORK ROAST

4 - 5 lb. pork loin roast	½ teaspoon pepper
4 cloves garlic, minced	½ cup Italian dressing
1 teaspoon salt	¼ cup Worcestershire sauce

Preheat roaster to 350° F. Place roast on rack. Press minced garlic into surface of the roast. Place rack in roaster. Combine dressing and Worcestershire sauce. Brush roast with marinade. Cover; cook for 2 to 2 ½ hours or until done.

ORANGE AND CHILI BRAISED SHORT RIBS

9 lbs beef short ribs	1 tbsp salt
1 tsp pepper	3 large onions, halved and sliced
10 large cloves garlic, minced	3 cups beef stock or broth
2 jars (12 oz., ea) chili sauce	1 cup orange juice
1 tsp crushed red pepper flakes	Fresh cilantro sprigs
Hot cooked rice

Peel of 1 navel orange, cut in wide strips

Preheat roaster to 375 F for 15 minutes. Season short ribs with salt and pepper; add half the ribs to removable pan and cover. Let short ribs brown on both sides, turning once (about 15 minutes). Remove to bowl. Repeat with remaining short ribs. Pour off drippings. Reduce heat to 250 F.

Add onions, garlic, beef stock, chili sauce place in removable roaster pan. Add remaining ingredients, except cilantro and rice. Stir to blend. Return short ribs to roaster. Cover and cook for 3 ½ hours or until short ribs are tender.

Garnish with cilantro and serve over rice. Makes about 10 servings

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