Aroma ART-818 E/E Roasting Chart, Teriyaki Roast Chicken, Oven Temp. F, Min./lb, Approx. Time

	COOKING TIPS AND INSTRUCTIONS
	Roasting Chart:	Oven Temp.( °F)	Min./lb.	Approx. Time
Poultry
Whole Turkey, 10-17lb		350-400	13 to 18	2 to 3½ hrs.
Whole Chicken, 4-6lb.		350	15 to 18	1 to 1½ hrs.
Whole Duck, 4-6lb.		400	18 to 24	1¼ to 3 hrs.
Beef/ Pork/ Lamb		325	15 to 20	¾ to 1¾hrs.
Beef, 3-5lb.
Pork, 3-5lb.		325	20 to 35	1 to 2¼ hrs.
Lamb, 5-8lb.		325	20 to 30	1½ to 3½ hrs.
Ham, 6-9lb.		325	15 to 25	1½ to 3½ hrs.

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.

8