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Baking*
•BakingpansshouldalwaysbeplacedontheROASTINGRACK.
Do not place pans on bottom of REMOVABLE ROASTING PAN.
•Metalpansarerecommendedforuseintheroasterasthey
provide better heat transfer and browning.
FOOD
TEMP. SETTING BAKING TIME (MIN)
MUFFINS
425° F 15 to 20
QUICK BREAD
375° F 65 to 75
YEAST BREAD
400° F 40 to 45
YEAST ROLLS
400° F 18 to 20
COOKIES
350° F 11 to 13
BROWNIES
350° F 25 to 30
CUPCAKES
350° F 25 to 30
SHEET CAKE
350° F 40 to 45
POUND CAKE
350° F 50 to 60
BUNDT CAKE
350° F 50 to 60
CHEESECAKE
325° F 50 to 60
FRUIT PIE
425° F 45 to 50
CUSTARD PIE
350° F 50 to 60
PASTRY SHELL
425° F 10 to 13
PIZZA (9-INCH)
425° F 20 to 25
BAKED POTATOES
350° to 400° F 50 to 60
SWEET POTATOES
350° to 400° F 55 to 65
SCALLOPED POTATOES
350° F 75 to 90
WINTER SQUASH
400° F 45 to 60
BAKED APPLES
350° F 35 to 45
* Always preheat roaster prior to baking
RECIPES
OPEN-FACED ROAST BEEF SANDWICHES WITH
MUSHROOMS AND ONIONS
RUB:
2 teaspoons Mexican chili powder
1
/
8
teaspoon Cayenne pepper
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
½ stick butter
2 large onions, peeled and sliced
2 tablespoons extra virgin olive oil
16 ounces mushrooms, cleaned and sliced
Extra Kosher salt and freshly ground pepper
One 3-4 pound boneless beef sirloin roast
trimmed of fat 2-3 large French baguettes
sliced lengthwise and lightly toasted
1. In a small bowl, combine chili powder, Cayenne pepper, salt,
black pepper, and cumin. Sprinkle the rub over the meat.
2. Place ⅓ cup of dry wood chips in each of the wood chip bins
in roasting pan. Place beef roast on bottom rack.
3. Turn temperature dial to 225 °F. Cover and smoke for 1½ to 2
hours or until desired doneness (meat thermometer registers
140 °F for medium-rate doneness or 155 °F for medium
doneness).
4. Cover the beef roast with foil. Let stand 15 minutes before
carving. Thinly slice the beef.
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