Oster CKSTROSMK18_12ESM1, P.N.157213, GCDS-OST25724-PH Cleaning, Roasting Meats And Poultry, Temp

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.

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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 (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
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6/11/12 11:09 AM