SMOKER/ROASTER
ASADOR/AHUMADOR
User Guide/Guía del Usuario
For product questions contact:
Sunbeam Consumer Service USA : 1.800.334.0759 Canada : 1.800.667.8623 www.oster.com
© 2012 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:
Sunbeam Consumer Service
EE.UU.: 1.800.334.0759
www.oster.com
© 2012 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.
GCDS-OST25724-PH |
CKSTROSMK18_12ESM1 |
P.N.157213 |
|
Printed in China |
|
Impreso en China |
www.oster.com |
|
|
|
Safety
Seguridad
How to use
Cómo usar
Cleaning
Cuidado y Limpieza
Recipes
Recetas
Warranty
Garantía
CKSTROSMK18_12ESM1.indd 24-1 |
|
|
6/11/12 11:09 AM |
|
|
||
|
|
|
|
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 let cord hang over edge of table or counter, or touch hot surfaces, including the stove.
8.Do not place on or near a hot gas or electric burner or in a heated oven.
9.Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
10.CAUTION: Steam escaping from under cover or food warming pans is hot and can cause burns.
11.Do not use appliance for other than its intended use.
12.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.
13.To disconnect, turn TEMPERATURE CONTROL to MIN, then remove plug from wall outlet.
14.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.
15.Use only outdoors, do not expose to rain.
16.Use only on properly grounded outlets.
2 |
www.oster.com |
17.Store products indoors when not in use - out of the reach of children.
18.Do not clean this product with a water spray or the like.
19.Use caution when opening lid. We suggest using an oven mitt as the lid handle may get hot and steam escaping from under the lid can cause injury.
20.Do not preheat the Smoker/Roaster.
THIS UNIT IS INTENDED FOR OUTDOOR
HOUSEHOLD USE ONLY
These appliances are for OUTDOOR HOUSEHOLD USE ONLY. No user-serviceable parts inside. Do not attempt to service these products. Do not immerse base in water or other liquid.
DO NOT ATTEMPT TO DEFEAT THIS SAFETY FEATURE.
EXTENSION CORD USE
This appliance must be grounded while in use to protect the operator from electrical shock. The appliance is equipped with a 3-conductor cord and a 3-prong grounding-type plug to fit the proper grounding-type receptacle. The appliance has a plug that looks like sketch (A). If you do not have a grounded outlet as shown, call a qualified electrician. Do not attempt to modify the plug in any way.
Use only 3-wire extension cords, which have 3-prong grounding-type plugs and 3-pole cord connectors that accept the plug from the appliance. Outdoor
extension cords should be used with outdoor use products and are surface marked with suffix letters “W-A” and with a tag stating “Suitable for Use with Outdoor Appliances”.
www.oster.com |
3 |
CKSTROSMK18_12ESM1.indd 2-3 |
|
|
6/11/12 11:09 AM |
|
|
||
|
|
|
|
3-PRONG GROUNDING-TYPE PLUGS
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
APPLIANCE. The cord should be arranged so that it will
not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally.
Examine the extension cord before using and replace if damaged. Do not abuse the extension cord and do not yank on any cord to disconnect. Keep cord away from heat and sharp edges.
! CAUTION: To reduce the risk of electric shock, the connection to an extension cord should be kept dry and off the ground.
Some 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.
SAVE THESE INSTRUCTIONS
Thank you for purchasing the Oster® Smoker/Roaster. 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.
4 |
www.oster.com |
LEARNING ABOUT YOUR
SMOKER/ROASTER
a
|
b |
d |
c |
|
|
|
d |
|
e |
|
|
|
f |
|
|
|
|
g |
|
|
i |
|
h |
|
|
|
|
|
|
|
j |
|
|
|
a |
Steam/Smoke vent |
f |
Smoker/Roaster body |
|
b |
Lid |
g |
Lid rest |
|
c |
Removable roasting rack |
h |
Side Handles |
|
d |
Removable Wood chip bins |
i |
Indicator light |
|
e |
Removable roasting pan |
j |
Temperature control |
|
|
www.oster.com |
5 |
CKSTROSMK18_12ESM1.indd 4-5 |
|
|
6/11/12 11:09 AM |
|
|
||
|
|
|
|
PREPARING YOUR SMOKER/ ROASTER FOR USE
1Carefully unpack your Smoker Roaster and remove all packaging materials. Be sure to remove parts from all sides of packing.
2Wash all parts according to the “Cleaning” section of this manual.
3Read this manual and all other included documentation before you use your Smoker Roaster.
NOTE: Due to the manufacturing process, some smoke and odor may be noticed during the first use. This should disappear after the first heating of the Smoker Roaster.
Where to Use
Place your Smoker Roaster outside on a hard, level surface away from roof overhang or any flammable materials. You may want to locate the Smoker Roaster away from any open windows or doors to prevent smoke from entering your house. In windy weather, the Smoker Roaster should be located in an area protected from the wind.
IMPORTANT POINTS
•Always use the REMOVABLE ROASTING PAN in the roaster oven when cooking.
NOTE: Never place food or liquid directly into the ROASTER OVEN BODY.
•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.
6 |
www.oster.com |
•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, do not add liquids (with the exception of the basting butter or oil) until there are only 30 minutes left of cooking.
www.oster.com |
7 |
CKSTROSMK18_12ESM1.indd 6-7 |
|
|
6/11/12 11:09 AM |
|
|
||
|
|
|
|
HOW TO USE:
NOTE: Before operating, make sure unit is not plugged in and is cool before starting.
1.Remove the lid and place about 1⁄3 cup of dry wood chips into each of the wood chip bins. NEVER PLACE WOOD CHIPS DIRECTLY INTO THE HOUSING. Do not use Wood Chunks. This will damage the unit.
2.Add water or broth to the bottom of the pan if extra moisture is desired.
3.Place the rack into the roasting pan, place the food on the rack, and cover with the lid.
4.Plug the cord into a properly grounded 120-volt AC outlet. Be sure the outlet holds the plug firmly and is not corroded.
WARNING: To ensure continued protection against shock hazard, connect to a properly grounded outlet. DO NOT operate the Smoker Roaster in the rain or on a damp surface. DO NOT USE AN ORDINARY HOUSEHOLD EXTENSION CORD WITH THIS SMOKER ROASTER. Use only a heavy-duty 14 gauge 3-wire grounded cord not more than 12 ft. long.
5.Power indicator light should illuminate, turn the temperature dial to desired temperature.
6.Allow the food to cook. Refer to the smoking chart on page 13 for approximate cooking times. (The chart is based on outdoor temperatures above 60 °F. In colder weather, cooking times will increase. Cooking times should also be increased for altitudes above 3500 ft.)
NOTE: It is normal to see and smell smoke escaping from the Smoker Roaster. The smoke will be visible approximately 30 minutes into the cooking cycle and may decrease after the first hour of cooking. Do not add more chips.
7.When the recommended cooking time is complete, remove the lid and check for doneness.
8 |
www.oster.com |
8.Wood chip bins are removable for easy cleaning. Please do not remove while HOT. Allow unit to cool before removing.
WARNING: The Smoker Roaster is hot. Always use hot pads or oven mitts and remove the lid carefully to allow steam and smoke to escape away from you.
NOTE: For greater accuracy, use a meat thermometer to check for doneness. Place the probe of thermometer in thickest area of meat.
If the meat is not done, replace the lid and continue checking for doneness at 30-minute intervals. When meat is done, turn the temperature dial to MIN, and unplug the Smoker Roaster. Remove the meat from rack.
ROASTING
1.Add water into the Pan in order to keep the food moist while cooking.
2.Place the rack into the roasting pan. Place the food on the rack and cover with the lid.
3.Plug the cord into a properly grounded 120-volt AC outlet. Be sure the outlet holds the plug firmly and is not corroded.
WARNING: To ensure continued protection against shock hazard, connect to a properly grounded outlet. DO NOT operate the Smoker Roaster in the rain or on a damp surface. DO NOT USE AN ORDINARY HOUSEHOLD EXTENSION CORD WITH THIS SMOKER ROASTER. Use only a heavy-duty 14 gauge 3-wire grounded cord not more than 12 ft. long.
4.Turn the temperature dial to the temperature suggested in the recipe. The indicator light illuminates. The temperature range for roasting is 300 °F to 350 °F.
5.Allow the food to cook. Refer to the roasting chart on page 17 for approximate cooking times. (The chart is based on outdoor temperatures above 60 °F. In colder weather, cooking times will increase. Cooking times should also be increased for altitudes above 3500 ft.)
6.When the recommended cooking time is complete, remove the lid and check for doneness.
www.oster.com |
9 |
CKSTROSMK18_12ESM1.indd 8-9 |
|
|
6/11/12 11:09 AM |
|
|
||
|
|
|
|
WARNING: The Smoker Roaster is HOT. Always use hot pads or oven mitts and remove the lid carefully to allow steam and smoke to escape away from you.
NOTE: For greater accuracy, use a meat thermometer to check for doneness. Place the probe of the thermometer in thickest area of meat.
If the meat is not done, replace the lid and continue checking for doneness at 30-minute intervals. When meat is done, turn the temperature dial to MIN and unplug the Smoker Roaster. Remove the meat from rack.
Important Points
•Do not preheat the Roaster.
•Always use the roasting pan in the Smoker Roaster when cooking.
NOTE: Never place food or liquid directly into the housing.
•Use caution when removing or lifting the lid as steam is vented. Use the steam/smoke vent to release steam prior to lifting lid.
•Do not use solid fuels, such as charcoal briquettes. Do not use charcoal lighter fluid.
•Avoid removing the lid frequently to minimize steam and heat loss during cooking. If the lid is removed, allow additional cooking time.
•Do not use wood chunks. Use chips only.
NOTE: Dry wood chips is best used to produce more smoke.
•Meats should be completely thawed before cooking.
•Do not use the Smoker Roaster for food preservation.This unit is for smoke cooking and roasting only. Leftovers must be properly refrigerated.
•Cooking times are estimates and will vary with amount of food, outside weather conditions, and altitude.
•A small amount of water may be noticed dripping from the unit. This is normal due to moisture collecting around the lid.
•Do not line the rack, drip pan, roasting pan, or housing with aluminum foil.
10 |
www.oster.com |
SMOKING
Smoking gives food a unique flavor and delicate texture. The key is the combination of wood chips, low temperatures, steam, and long cooking times. As the Smoker Roaster heats, the wood chips start to smolder to produce smoke and the water in the water pan starts to steam. The smoke penetrates the food, giving it that delicious flavor and the steam keeps the food from drying out. Because the cook times are so long and the temperature is so low, it is almost impossible to overcook or dry out foods.
A Few Words about Brines, Marinades, Rubs, and Sauces
Before you smoke your foods, you will want to consider using brines, marinades, rubs, and sauces.
•Brines: A mixture of water (or other liquids), salt, and sugar that keeps meat moist during the long cooking process. Meat is soaked in brine overnight prior to cooking.
•Marinades: A mixture of dry and liquid ingredients that adds flavor and tenderness. Meat is soaked in the marinade prior to cooking.
•Rubs: A mix of herbs and spices rubbed into meat. Prior to cooking, allow rubbed meat to stand in the refrigerator for the specified time to absorb flavors.
•Sauces: A mixture of ingredients, often tomato-based, that may be brushed on meat in the last 15 to 30 minutes of cooking or served with the meat.
www.oster.com |
11 |
CKSTROSMK18_12ESM1.indd 10-11 |
|
|
6/11/12 11:09 AM |
|
|
||
|
|
|
|
Use of Flavor & Woods
•Wood chips give smoked foods their distinct flavor and are a prime ingredient in water smoking. Smoke flavor will vary slightly with the type of wood used. Common woods used in smoking are hickory, mesquite, cherry, apple, maple, and alder.
•Never use resinous woods such as pine or cedar as they will produce an unpleasant flavor.
•Wood chips 1 to 2½ inches long and ¼ to ½ inch thick work best. Do not use wood chunks. Very small wood chips or shavings will burn too quickly and may not produce the desired smoke flavor.
•One cup of chips is good for 1 hour of smoking. Use two cups for longer smoke times.
•Do not add wood chips to the Smoker Roaster while in use.
•Wood Chips are not included with this unit.
Suggested Wood Chips for Smoking
•Alder: Salmon, swordfish, and other fish; poultry and pork.
•Apple: Poultry, pork, and salmon.
•Cherry: Veal, pork, and poultry.
•Hickory: All meats, poultry, and fish.
•Maple: Salmon, chicken, and pork.
•Mesquite: Beef and pork.
•Oak: All meats.
Tips for Smoking Fish
Dressed fish fillets and steaks may be smoked. When smoking dressed fish, place the belly (cut) side down on the rack. Spread the fish open to allow for maximum smoke penetration. Fish, especially lean fish, may be brushed with melted butter or oil before cooking to prevent the fish drying out. Fish is done when a meat thermometer reads 140 °F or when the flesh flakes easily.
12 |
www.oster.com |
SMOKING CHART
|
|
Cups of |
Approx. Cook |
Food |
Quantity |
Water |
Time in |
|
|
Hours. |
|
|
|
|
|
BEEF |
|
|
|
Brisket |
2½ - 3½ lbs. |
¾ |
4 - 6 |
|
|
|
|
Short Ribs |
2 - 2½ lbs. |
½ |
2 - 2½ |
|
|
|
|
Roast (Boneless) |
2½ - 4 lbs. |
¾ |
2 - 3 |
Roast (Bone in) |
3 - 5 lbs. |
¾ |
2½ - 4 |
|
|
|
|
PORK |
|
|
|
|
|
|
|
Chops |
41” - thick |
½ |
1 - 1½ |
Country Style Ribs |
2 - 5 lbs. |
¾ |
3 - 5 |
|
|
|
|
Spare Ribs |
3 - 5 lbs. |
¾ |
3 - 5 |
|
|
|
|
Roast (Boneless) |
2 - 3½ lbs. |
¾ |
1 - 3½ |
POULTRY |
|
|
|
|
|
|
|
Turkey (1 Whole) |
16 - 18 lbs. |
2 |
7 - 8 |
|
|
|
|
Chicken (1 Whole) |
3 - 3½ lbs. |
½ |
2 - 2½ |
Turkey Breast (Boneless) |
3½ - 4½ lbs. |
1 |
2½ - 3 |
|
|
|
|
Turkey Drumsticks |
3 - 3½ lbs. |
½ |
2 - 2½ |
|
|
|
|
FISH |
|
|
|
Fillets |
1½ - 2 lbs. |
¼ |
1 - 1½ |
|
|
|
|
Steaks |
41” - thick |
¼ |
1 - 1¼ |
|
|
|
|
Whole Fish |
9 - 10” long |
½ |
1 - 1½ |
|
(3 - 3½ lbs.) |
|
|
*All cooking times are based on using one cup of hickory chips. Cooking times are estimates and will vary with the amount of food, outside weather conditions and altitude. Always use a meat thermometer to verify that the meat has reached a safe internal temperature.
www.oster.com |
13 |
CKSTROSMK18_12ESM1.indd 12-13 |
|
|
6/11/12 11:09 AM |
|
|
||
|
|
|
|
COOKING GUIDE
Determining Meat Doneness
It is recommended that you use a meat thermometer to determine doneness when cooking meat and poultry. Insert the thermometer into the center of the thickest portion of the meat. Cook until temperature for desired doneness is reached.
MEAT |
RARE |
MEDIUM |
WELL DONE |
|
|
|
|
BEEF |
140° F |
160° F |
170° F |
|
|
|
|
PORK |
* |
160° F |
170° F |
|
|
|
|
LAMB |
140° F |
160° F |
170° F |
|
|
|
|
SMOKED HAM |
* |
|
160° F |
Cook before eating |
|
|
|
Fully Cooked |
|
|
140° F |
|
|
|
|
POULTRY |
* |
|
180° F |
Roasting Chicken |
|
|
|
Turkey |
|
|
180° F |
|
|
|
|
* Rare pork, ham or poultry is not recommended.
OUTDOOR ROASTING
Introduction to Outdoor Roasting
Roasting foods give them a crisp and crunchy outside layer, while keeping the inside moist. Start with a higher temperature to crisp and brown the exterior and then lower the temperature to finish cooking. Generally, tender cuts of meat or poultry are best for roasting.
To add flavor and keep foods moist, add water, broth, or wine to the Pan. Baste every half hour to keep foods from drying out.
14 |
www.oster.com |
HINTS AND TIPS
•Before cooking, brush poultry and other naturally lean meats with oil, butter, or margarine.
•When you are smoking more than one piece of meat, the cooking time is determined by the largest single piece of meat.
•To add flavor, use wine or other liquids in combination with the water in the roasting pan. (For example, if chart says to use ¾ cup water, use ½ cup water and ¼ cup wine.)
•To smoke ribs, lay them on rack. Ribs may be leaned against each other to fit, but do not lay them directly on top of each other, as this will decrease the amount of smoke flavor achieved.
•Convenience foods can be baked in the Smoker Roaster.
Place container on ROASTING RACK. Follow package directions.
•Meats roasted in your Smoker Roaster will be moist and tender. For additional browning, brush oil or butter over the meat before cooking. In addition, cooking the meat in a traditional oven at 450 °F or on Broil for the last 20-30 minutes will result in better browning.
•To create darker roasted, crispier skin poultry, do not add liquids (with the exception of the basting butter or oil) until there only 30 minutes left of cooking. Cooking at a higher temperature will result in a faster cooking time, i.e. 350 °F instead of 325 °F.
www.oster.com |
15 |
CKSTROSMK18_12ESM1.indd 14-15 |
|
|
6/11/12 11:09 AM |
|
|
||
|
|
|
|
CLEANING
1.Turn off by unplugging, and allow your Smoker Roaster to cool.
2.Wash the lid, two-tier rack, drip pan, and roasting pan in hot, soapy water with a sponge or soft cloth. Rinse thoroughly and wipe dry. If food sticks onto the surface of any of these parts, soak in warm, soapy water before cleaning.
3.Wipe the outside of the housing with a soft cloth and warm, soapy water and wipe dry. Do not immerse the housing in water or any other liquid. Never add liquids directly into the housing.
4.Make sure that all parts are dry before storing.
5.Store your Smoker Roaster indoors.
6.Do not clean this product with a spray of water.
16 |
www.oster.com |
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 (LBS.) |
TEMP. |
MIN./LB. |
|
|
|
|
|
|
|
|
BEEF ROASTS |
4 |
– 6 |
325° F |
17 to 21 |
|
Standing Rib |
|
||||
Sirloin Tip |
3 |
– 5 |
350° F |
17 to 21 |
|
Tenderloin |
3½ – 4 |
450° F |
7 to 10 |
|
|
Pot Roast |
4 |
– 6 |
300° F |
26 to 34 |
|
Corned Beef |
3½ – 4 |
300° F |
15 to 17 |
|
|
|
|
|
|
|
|
LAMB |
5 |
– 8 |
350° F |
20 to 22 |
|
Leg |
|
||||
Shoulder, boneless |
3 |
– 4 |
350° F |
20 to 22 |
|
|
|
|
|
|
|
PORK |
3 |
– 5 |
350° F |
21 to 26 |
|
Loin Roast |
|
||||
Rolled Shoulder |
4 |
– 6 |
350° F |
30 to 34 |
|
Chops |
4 |
– 5 |
325° F |
15 to 17 |
|
Country-Style Ribs |
8 – 10 |
450° F to brown and… … |
15 to 17 |
|
|
|
|
then decrease temp. to 250° F |
|
||
SMOKED HAM |
10 |
– 15 |
325° F |
17 to 21 |
|
Bone-in, shank |
|
||||
Boneless |
8 – 12 |
325° F |
15 to 17 |
|
|
Fully cooked |
5 – 10 |
325° F |
13 to 24 |
|
|
|
|
|
|
|
|
VEAL |
4 |
– 6 |
325° F |
26 to 30 |
|
Loin |
|
||||
Shoulder |
3 |
– 5 |
325° F |
26 to 30 |
|
|
|
|
|
|
|
POULTRY |
3½ – 5 |
350° F |
13 to 15 |
|
|
Chicken, whole |
|
||||
Chicken, whole |
6 |
– 8 |
350° F |
15 to 17 |
|
Chicken, pieces |
6 |
– 8 |
350° F |
7 to 9 |
|
Turkey, prebasted |
10 |
– 14 |
375° F |
12 to 15 |
|
Turkey, prebasted |
14 |
– 22 |
375° F |
13 to 15 |
|
Turkey, fresh |
10 |
– 14 |
350° F |
15 to 17 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
www.oster.com |
17 |
|
CKSTROSMK18_12ESM1.indd 16-17 |
|
|
6/11/12 11:09 AM |
|
|
||
|
|
|
|
Baking*
•Baking pans should always be placed on the ROASTING RACK.
Do not place pans on bottom of REMOVABLE ROASTING PAN.
•Metal pans are recommended for use in the roaster as they provide better heat transfer and browning.
|
FOOD |
|
TEMP. SETTING |
BAKING TIME (MIN) |
|
|
|
|
|
MUFFINS |
|
425° F |
15 to 20 |
|
|
|
|
|
|
QUICK BREAD |
|
375° F |
65 to 75 |
|
|
|
|
|
|
YEAST BREAD |
|
400° F |
40 to 45 |
|
|
|
|
|
|
YEAST ROLLS |
|
400° F |
18 to 20 |
|
|
|
|
|
|
COOKIES |
|
350° F |
11 to 13 |
|
|
|
|
|
|
BROWNIES |
|
350° F |
25 to 30 |
|
|
|
|
|
|
CUPCAKES |
|
350° F |
25 to 30 |
|
|
|
|
|
|
SHEET CAKE |
|
350° F |
40 to 45 |
|
|
|
|
|
|
POUND CAKE |
|
350° F |
50 to 60 |
|
|
|
|
|
|
BUNDT CAKE |
|
350° F |
50 to 60 |
|
|
|
|
|
|
CHEESECAKE |
|
325° F |
50 to 60 |
|
|
|
|
|
|
FRUIT PIE |
|
425° F |
45 to 50 |
|
|
|
|
|
|
CUSTARD PIE |
|
350° F |
50 to 60 |
|
|
|
|
|
|
PASTRY SHELL |
|
425° F |
10 to 13 |
|
|
|
|
|
|
PIZZA (9-INCH) |
|
425° F |
20 to 25 |
|
|
|
|
|
|
BAKED POTATOES |
|
350° to 400° F |
50 to 60 |
|
|
|
|
|
|
SWEET POTATOES |
|
350° to 400° F |
55 to 65 |
|
|
|
|
|
|
SCALLOPED POTATOES |
|
350° F |
75 to 90 |
|
|
|
|
|
|
WINTER SQUASH |
|
400° F |
45 to 60 |
|
|
|
|
|
|
BAKED APPLES |
|
350° F |
35 to 45 |
|
|
|
|
||
* Always preheat roaster prior to baking |
|
|||
|
|
|
|
|
18 |
www.oster.com |
|
RECIPES
OPEN-FACED ROAST BEEF SANDWICHES WITH MUSHROOMS AND ONIONS
RUB:
2 teaspoons Mexican chili powder
1/8 teaspoon Cayenne pepper
½teaspoon kosher salt
½teaspoon freshly ground black pepper
½teaspoon ground cumin
½stick butter
2 large onions, peeled and sliced
2 tablespoons extra virgin olive oil
16 ounces mushrooms, cleaned and sliced Extra Kosher salt and freshly ground pepper One 3-4 pound boneless beef sirloin roast trimmed of fat 2-3 large French baguettes sliced lengthwise and lightly toasted
1.In a small bowl, combine chili powder, Cayenne pepper, salt, black pepper, and cumin. Sprinkle the rub over the meat.
2.Place ⅓cup of dry wood chips in each of the wood chip bins in roasting pan. Place beef roast on bottom rack.
3.Turn temperature dial to 225 °F. Cover and smoke for 1½ to 2 hours or until desired doneness (meat thermometer registers 140 °F for medium-rate doneness or 155 °F for medium doneness).
4.Cover the beef roast with foil. Let stand 15 minutes before carving. Thinly slice the beef.
www.oster.com |
19 |
CKSTROSMK18_12ESM1.indd 18-19 |
|
|
6/11/12 11:09 AM |
|
|
||
|
|
|
|