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SMOKER/ROASTER
ASADOR/AHUMADOR
User Guide/Guía del Usuario
For product questions contact:
Sunbeam Consumer Service
USA : 1.800.334.0759
Canada : 1.800.667.8623
www.oster.com Safety
Seguridad
© 2012 Sunbeam Products, Inc. doing business as Jarden Consumer
Solutions. All Rights Reserved. Distributed by Sunbeam Products,
Inc. doing business as Jarden Consumer Solutions, Boca Raton,
Florida 33431.
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17. Store products indoors when not in use - out of the reach of children. IMPORTANT SAFEGUARDS 18. Do not clean this product with a water spray or the like. 19. U se caution when opening lid. We suggest using an oven mitt as the lid handle may get When using electrical appliances, basic safety precautions should always be followed, including the following: hot and steam escaping from under the lid can cause injury. 1. Read all instructions before using. 20. Do not preheat the Smoker/Roast
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3-PRONG GROUNDING-TYPE PLUGS LEARNING ABOUT YOUR AN EXTENSION CORD MAY BE USED WITH CARE; SMOKER/ROASTER HOWEVER, THE MARKED ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL RATING OF THE a APPLIANCE. The cord should be arranged so that it will not drape over the countertop or tabletop where it can b be pulled on by children or tripped over unintentionally. Examine the extension cord before using and replace if damaged. Do not abuse the extension cord and do not yank on a
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PREPARING YOUR SMOKER/ ROASTER FOR USE 1 C arefully unpack your Smoker Roaster and remove all • To use the LID REST feature, hold the LID upright by the packaging materials. Be sure to remove parts from all sides of HANDLE and place the edge of the LID under the metal tabs packing. just above either side HANDLE. 2 W ash all parts according to the “Cleaning” section of this • C onvenience foods can be baked in the roaster oven. Place manual. container on ROASTING RACK. Follow package direc
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8. Wood chip bins are removable for easy cleaning. Please do not remove while HOT. Allow unit to cool before removing. HOW TO USE: WARNING: The Smoker Roaster is hot. Always use hot pads or oven mitts and remove the lid carefully to allow steam and NOTE: Before operating, make sure unit is not plugged in and is smoke to escape away from you. cool before starting. NOTE: For greater accuracy, use a meat thermometer to check 1. Remove the lid and place about 1⁄3 cup of dry wood chips into
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WARNING: The Smoker Roaster is HOT. Always use hot pads or SMOKING oven mitts and remove the lid carefully to allow steam and Smoking gives food a unique flavor and delicate texture. The smoke to escape away from you. key is the combination of wood chips, low temperatures, steam, NOTE: For greater accuracy, use a meat thermometer to check and long cooking times. As the Smoker Roaster heats, the wood for doneness. Place the probe of the thermometer in thickest chips start to smolder to p
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SMOKING CHART Use of Flavor & Woods • W ood chips g iv e smoked f oods their distinc t fla v or and ar e a Approx. Cook Cups of prime ingredient in water smoking. Smoke flavor will vary Food Quantity Time in slightly with the type of wood used. Common woods used in Water Hours. smoking are hickory, mesquite, cherry, apple, maple, and BEEF alder. • Nev er use r esinous w oods such as pine or c edar as they will Brisket 2½ - 3½ lbs . ¾ 4 - 6 produce an unpleasant flavor. Short R
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HINTS AND TIPS • B ef or e c ook ing , brush poultr y and other na tur ally lean mea ts COOKING GUIDE with oil, butter, or margarine. • W hen y ou ar e smok ing mor e than one piec e of mea t , the Determining Meat Doneness cooking time is determined by the largest single piece of It is recommended that you use a meat thermometer to meat. determine doneness when cooking meat and poultry. Insert the • T o add fla v or , use wine or other liquids in c ombina tion with thermometer in
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Roasting Meats And Poultry Meats will cook more rapidly in the Roaster Oven than CLEANING a conventional oven. Reducing temperature and increasing time will result in a browner, crispier crust. Times indicated 1. Turn off by unplugging, and allow your Smoker Roaster to below are approximate and should be used as a guideline only. cool. MEAT WEIGHT (LBS.) TEMP. MIN./LB. 2. Wash the lid, two-tier rack, drip pan, and roasting pan in hot, soapy water with a sponge or soft cloth. Rinse thoro
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Baking* • Bak ing pans should alw a y s be plac ed on the RO ASTING RA CK . RECIPES Do not place pans on bottom of REMOVABLE ROASTING PAN. • Metal pans ar e r ec ommended f or use in the r oast er as they provide better heat transfer and browning. OPEN-FACED ROAST BEEF SANDWICHES WITH MUSHROOMS AND ONIONS FOOD TEMP. SETTING BAKING TIME (MIN) 425° F 15 to 20 MUFFINS RUB: 375° F 65 to 75 QUICK BREAD 2 teaspoons Mexican chili powder 1 YEAST BREAD 400° F 40 to 45 8 / te
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5. Melt butter in a large skillet set to medium heat. Add ROSEMARY AND GARLIC SMOKED PORK ROAST onions. Stir frequently and cook until soft and beginning 4 sprigs rosemary to caramelize. Add olive oil and mushrooms and continue 2-3 pound boneless pork top loin roast cooking on medium low until mushrooms are soft. 2 tablespoons snipped fresh rosemary 6. To assemble sandwich, cut bread halves into thirds. Place 1 tablespoon olive oil beef with onions and mushrooms on top of bread. Season wi
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3 tablespoons pickling spice MUSTARD AND HERB CRUSTED BEEF ROAST 1 onion, chopped SANDWICHES 1 carrot, chopped 1 tablespoon whole black peppercorns MUSTARD HERB MIXTURE: 4 bay leaves 2 tablespoons freshly ground black pepper 16-pound turkey 2 tablespoons Dijon mustard 2 tablespoons salt 2 cloves garlic, minced Black pepper to taste 2 tablespoons fresh Italian flat-leaf parsley 2 tablespoons paprika 2 tablespoons fresh thyme, stemmed 1 bunch fresh thyme, stems removed Salt and pepper to taste 6
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SPICY TEXAS BBQ BEEF BRISKET SMOKED BLUEFISH This is a three-step process (brine, dry, smoke), which takes all DRY RUB: day. 4 sides (fillets) of average-sized bluefish (approximately 5-7 pounds total) 2 teaspoons salt 1 teaspoon paprika BRINE: 1 teaspoon Mexican chili powder 2 quarts warm water 1 teaspoon freshly ground black pepper ¾ cup kosher salt ½ teaspoon ground cumin ¾ cup sugar ¼ cup so y sauc e SPICY BEER SAUCE: 2 bay leaves 1 bottle favorite barbeque sauce Zest of 1 lemon ½ cup beer
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6. Cool, wrap tightly and refrigerate. LEMON GARLIC ROAST CHICKEN 7. As a variation, Bluefish Pate can be made with equal parts 4 to 5-lb. chicken 2 tablespoons lemon juice smoked bluefish and Boursin cheese blended in a mini 3 clo v es gar lic , minc ed ½ t easpoon g r ound black pepper chopper for a special hors d’oeuvre. 1 t easpoon salt ¼cup butt er , sof t ened Rinse chicken in cold water. Combine remaining ingredients and rub over skin and between skin and meat of chicken. Place S
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2 green peppers, chopped 3 cans (10 ½-oz. each) SPICY BEEF ROAST tomatoes and chilies 2 (2 ½ t o 3-lb .) beef tip or rump r oast ¼ cup soy sauce Preheat roaster to 350° F. Combine first 8 ingredients in roaster. Cover, 2 - 3 tablespoons cracked 2 tablespoons Worcestershire black peppercorns sauce cook for 2 ½ hours. Add remaining ingredients. Cover and cook an 4 clo v es gar lic , minc ed 1 ½ t easpoons dr y mustar d additional 30 minutes to 1 hour. 3 tablespoons balsamic vinegar ½ t
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1 Year Limited Warranty Sunbeam Products, Inc. doing business as Jarden Consumer Solutions or if JCS shall not be liable for any damages of any kind resulting from the purchase, in Canada, Sunbeam Corporation (Canada) Limited doing business as Jarden use or misuse of, or inability to use the product including incidental, special, Consumer Solutions (collectively “JCS”) warrants that for a period of one year consequential or similar damages or loss of profits, or for any breach of contract, f
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18. No limpie este producto con un rociador de agua o algo parecido. PRECAUCIONES IMPORTANTES 19. T enga cuidado al abrir la tapa. Le sugerimos utilizar una agarradera para horno ya que el asa de la tapa puede calentarse y el vapor que sale por debajo de la tapa puede Al usar aparatos eléctricos, siempre debe seguir precauciones básicas de seguridad, causar heridas. incluyendo las siguientes: 20. No precaliente el ahumador/asador. 1. Lea completamente las instrucciones antes de utilizarlo
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ENCHUFE DE 3 PATAS CON CONEXIÓN A TIERRA APRENDIENDO SOBRE SU PUEDE USAR UN CABLE DE EXTENSIÓN CON CUIDADO; SIN ASADOR/AHUMADOR EMBARGO, DEBE SER APTO PARA MANEJAR EL CONSUMO DEL ARTEFACTO COMO MÍNIMO. No debe permitir que a el cable de extensión cuelgue de la mesada o mesa de b tal forma que pueda ser jalado por niños o causar que alguien se tropiece. Revise el cable de extensión antes de usarlo y reemplácelo si está dañado. No abuse del cable de extensión y no d jale de ningún cable p
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PREPARÁNDOSE PARA USAR SU ASADOR/AHUMADOR 1 D esembale cuidadosamente su ahumador/asador y saque • S e pueden c ocinar c omidas r ápidas en el hor no asador . C oloque el contenedor en la PARRILLA ASADORA. Siga las instrucciones todo el material de empaque. Asegúrese de sacar las partes del paquete. de todos los lados del embalaje. • Las car nes asadas en su hor no asador r esultar án jugosas 2 La ve todas las partes de acuerdo con la sección “Limpieza” de y tiernas. Para tostado
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7. L uego de transcurrido el tiempo recomendado de cocción, quite la tapa y revise si la comida se cocinó correctamente. CÓMO SE UTILIZA: 8. Los compartimientos para trocitos de madera son removibles para facilitar su limpieza. POR FAVOR no los retire cuando NOTA: Antes de usarlo, asegúrese que la unidad esté estén calientes. Permita que la unidad se enfríe antes de desenchufada y se encuentre fría. retirarlos. 1. Retire la tapa y ponga alrededor de 1⁄3 de taza de trocitos de ADVERTENCI
