Oster CKSTROSMK18 Guia Del Usuario página 10

Baking*
• B aking pans should always be placed on the ROASTING RACK.
Do not place pans on bottom of REMOVABLE ROASTING PAN.
• M etal pans are recommended for use in the roaster as they
provide better heat transfer and browning.
FOOD
MUFFINS
QUICK BREAD
YEAST BREAD
YEAST ROLLS
COOKIES
BROWNIES
CUPCAKES
SHEET CAKE
POUND CAKE
BUNDT CAKE
CHEESECAKE
FRUIT PIE
CUSTARD PIE
PASTRY SHELL
PIZZA (9-INCH)
BAKED POTATOES
SWEET POTATOES
SCALLOPED POTATOES
WINTER SQUASH
BAKED APPLES
* Always preheat roaster prior to baking
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CKSTROSMK18_12ESM1.indd 18-19
TEMP. SETTING BAKING TIME (MIN)
425° F 15 to 20
375° F 65 to 75
400° F 40 to 45
400° F 18 to 20
350° F 11 to 13
350° F 25 to 30
350° F 25 to 30
350° F 40 to 45
350° F 50 to 60
350° F 50 to 60
325° F 50 to 60
425° F 45 to 50
350° F 50 to 60
425° F 10 to 13
425° F 20 to 25
350° to 400° F 50 to 60
350° to 400° F 55 to 65
350° F 75 to 90
400° F 45 to 60
350° F 35 to 45
RECIPES
OPEN-FACED ROAST BEEF SANDWICHES WITH
MUSHROOMS AND ONIONS
RUB:
2 teaspoons Mexican chili powder
teaspoon Cayenne pepper
/
1
8
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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6/11/12 11:09 AM