Oster 4790 Manual De Instrucciones página 34

tYPe oF Meat
Beef Pot roast
Blade, chuck or rump, 3 - 4-inches thick.
Beef short ribs
Beef, corned
Cut 3 - 4-inches thick. Bulk corned beef out of brine
must be covered with cold water several hours
before cooking. Drain and cook with fresh water.
round steak (swiss)
Cut ¾-inch thick
Beef stew
Cut into 1-1/2-inch pieces.
Beef tongue
Fresh - Cook. Cool in cooking liquid. Skin.
Smoked - Cook. Cool in cooking liquid. Skin.
Cured (Corned) - Cover with water several hours.
Drain. Cook. Cool in cooking liquid. Skin.
Beef Heart
Remove veins. Cover with salted water for half
hour. Drain. Add fresh water and 1/4 cup vinegar.
Cook.
Beef Liver
Slice. Cook on a rack.
chicken (Fried)
chicken (stewed)
chicken (Fricasséed)
Ham (shank, uncooked)
.
3 - 5 lbs
Ham (Picnic shoulder, uncooked)
3 - 6 lbs.
Ham slices (uncooked)
½-inch slice
1-inch slice
2-inch slice
Lamb shoulder (3 - 5 lbs.)
Lamb steak
1/2-inch thick.
Lamb stew
1-1/2-inch thick pieces
* Cool cooker normally for 5 minutes, then place under faucet or pan of cold water.
DIRECTION TABLE FOR MEAT
Minutes to cooK
aFter controL
JiGGLes
E n g l i s h 13
45:00 - 60:00*
45:00 - 60:00*
60:00*
30:00 - 35:00*
25:00 - 30:00*
60:00*
60:00*
6:00*
18:00 - 25:00*
30:00 - 40:00*
25:00 - 30:00*
45:00 - 60:00*
45:00 - 60:00*
6:00 - 8:00*
12:00 - 14:00*
18:00 - 25:00*
45:00 - 60:00*
12:00*
20:00*
aMount oF
water (in cuPs)
4 qt. 6-8 qt.
1 C 1-1/4 C
1 C 1-1/4 C
3 C 4 C
1 C 1-1/4 C
1-1/2 C 1-3/4 C
2 C 2-1/2 C
1-1/2 C 2 C
3/4 C 1 C
1 C 1-1/4 C
1-1/2 C 2 C
1-1/2 C 2 C
2 C 2-1/2 C
2 C 2-1/2 C
1/2 C 3/4 C
1/2 C 3/4 C
3/4 C 1 C
1-1/2 C 2 C
1/2 C 3/4 C
1-1/2 C 2 C