Haier RTC1700SS User Manual - Page 22

RTC1700SS Manual 10/2/03 4:06 PM Page 23 English HOLIDAY TURKEY 1 - 16-22 pound turkey Worcestershire sauce Seasoned salt 2-3 teaspoons cornstarch 1 teaspoon browning and seasoning sauce 1/4 cup water Remove neck and giblet packet from the turkey. Rinse turkey well. Rub a small amount of Worcestershire sauce into the skin and sprinkle with seasoning salt or your favorite combination of herbs. Insert an oven thermometer in the thickest part of the breast near the leg. Calculate the approximate cooking time at 15 minutes per pound *. Place the turkey directly on the BROILING/ ROASTING RACK in the DRIPPING/ BAKING PAN. Slide the pan into rails at the bottom. Set the oven to 325˚F. Roast for 4 - 5 1/2 hours. Check the temperature on the meat thermometer occasionally. Continue to cook until the thermometer reads 170˚F or the pop-up timer pops. Remove the turkey. Allow turkey to stand for about 15 minutes before carving. The turkey will continue to cook and the thermometer should read 180˚F before carving. Skim the fat from the juices that have accumulated in the pan. Pour these drippings into a small saucepan and add about 1 tablespoon of cornstarch and the browning and seasoning sauce dissolved in 1/4 cup of water. ** Cook for 5 minutes or until the gravy boils and thickens slightly. Pour the gravy into a pitcher and serve with the sliced turkey. Makes 16-24 servings * If the turkey is stuffed, roast 20 minutes per lb. **If more gravy is desired add an envelope of turkey gravy mix dissolved in 1 cup of water or a can of prepared gravy to the drippings. 21 FRUITY SMOKED HAM AND YAM DINNER 1 half (6-8 pound) or whole (12-16 pound) smoked ham, bone-in 1/2 cup sweet and sour sauce 1 tablespoon raspberry or strawberry jam 1/2 cup orange juice 1 cup ginger ale 2 tablespoons cornstarch 6 medium-size yams (about 2 pounds) Combine the sauce, jam, juice, ginger ale and cornstarch. Set aside. Place the ham directly on the BROILING/ROASTING RACK in the DRIP/BAKING PAN. Insert a meat thermometer into the center of the ham away from the bone. Calculate the approximate cooking time at 15 minutes per pound. Slide the pan into the rails at the bottom. Set the oven to 325˚F. Roast 1 1/2 - 2 hours. Check the temperature on the meat thermometer occasionally. One hour before the ham is done, place the yams on the rack around the ham and brush the sauce on the ham. Pour the remaining sauce into the pan. Continue to cook until the thermometer reads 140˚F, if using fully cooked ham or 160˚F, if using uncooked ham. Remove the ham to a board and allow to stand for 10 minutes before carving. Wrap the yams in foil to keep warm while carving the ham. Skim fat from sauce and pour into a fat separator to remove. Pour the sauce into a pitcher and serve with the sliced ham. Makes 6 to 18 servings, depending on the size of the ham