Oster Smoker Roaster Oven Instruction Manual - Page 9

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 BEEF ROASTS Standing Rib Sirloin Tip Tenderloin Pot Roast Corned Beef LAMB Leg Shoulder, boneless PORK Loin Roast Rolled Shoulder Chops Country-Style Ribs SMOKED HAM Bone-in, shank Boneless Fully cooked VEAL Loin Shoulder POULTRY Chicken, whole Chicken, whole Chicken, pieces Turkey, prebasted Turkey, prebasted Turkey, fresh WEIGHT (LBS.) 4 - 6 3 - 5 3½ - 4 4 - 6 3½ - 4 5 - 8 3 - 4 3 - 5 4 - 6 4 - 5 8 - 10 10 - 15 8 - 12 5 - 10 4 - 6 3 - 5 3½ - 5 6 - 8 6 - 8 10 - 14 14 - 22 10 - 14 TEMP. 325° F 350° F 450° F 300° F 300° F 350° F 350° F 350° F 350° F 325° F 450° F to brown and... ... then decrease temp. to 250° F 325° F 325° F 325° F 325° F 325° F 350° F 350° F 350° F 375° F 375° F 350° F MIN./LB. 17 to 21 17 to 21 7 to 10 26 to 34 15 to 17 20 to 22 20 to 22 21 to 26 30 to 34 15 to 17 15 to 17 17 to 21 15 to 17 13 to 24 26 to 30 26 to 30 13 to 15 15 to 17 7 to 9 12 to 15 13 to 15 15 to 17 www.oster.com 17 CKSTROSMK18_12ESM1.indd 16-17 6/11/12 11:09 AM