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