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

 

 

 

 

 

 

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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 ⅓ cup 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.

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Oster Oster Smoker/Roaster warranty Recipes, OPEN-FACED Roast Beef Sandwiches with Mushrooms and Onions, Baking, Rub, Food