Oster GCDS-OST25724-PH Smoker User Manual


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COOKING GUIDE
Determining Meat Doneness
It is recommended that you use a meat thermometer to
determine doneness when cooking meat and poultry. Insert the
thermometer into the center of the thickest portion of the meat.
Cook until temperature for desired doneness is reached.
MEAT RARE MEDIUM
WELL DONE
BEEF 140° F 160° F 170° F
PORK * 160° F 170° F
LAMB 140° F 160° F 170° F
SMOKED HAM
Cook before eating
Fully Cooked
*
160° F
140° F
POULTRY
Roasting Chicken
Turkey
*
180° F
180° F
* Rare pork, ham or poultry is not recommended.
OUTDOOR ROASTING
Introduction to Outdoor Roasting
Roasting foods give them a crisp and crunchy outside layer,
while keeping the inside moist. Start with a higher temperature
to crisp and brown the exterior and then lower the temperature
to nish cooking. Generally, tender cuts of meat or poultry are
best for roasting.
To add avor and keep foods moist, add water, broth, or wine to
the Pan. Baste every half hour to keep foods from drying out.
HINTS AND TIPS
• Beforecooking,brushpoultryandothernaturallyleanmeats
with oil, butter, or margarine.
• Whenyouaresmokingmorethanonepieceofmeat,the
cooking time is determined by the largest single piece of
meat.
• Toaddavor,usewineorotherliquidsincombinationwith
the water in the roasting pan. (For example, if chart says to
use¾cupwater,use½cupwaterand¼cupwine.)
• Tosmokeribs,laythemonrack.Ribsmaybeleanedagainst
each other to t, but do not lay them directly on top of each
other, as this will decrease the amount of smoke avor
achieved.
• ConveniencefoodscanbebakedintheSmokerRoaster.
Place container on ROASTING RACK. Follow package
directions.
• MeatsroastedinyourSmokerRoasterwillbemoistand
tender. For additional browning, brush oil or butter over the
meat before cooking. In addition, cooking the meat in a
traditional oven at 450 °F or on Broil for the last 20-30
minutes will result in better browning.
• Tocreatedarkerroasted,crispierskinpoultry,donotadd
liquids (with the exception of the basting butter or oil) until
there only 30 minutes left of cooking. Cooking at a higher
temperature will result in a faster cooking time, i.e. 350 °F
instead of 325 °F.
CKSTROSMK18_12ESM1.indd 14-15 6/11/12 11:09 AM
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