Sinbo SCO 5023 [13/60] Cooking in the turbo oven

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COOKING IN THE TURBO OVEN

ROASTING:

Line the bottom of the glass container with aluminum foil to catch any fat or grease

drippings. To let the hot cooking air to freely circulate, use the lower rack. The circulating

air cooks meat evenly and seals in the juice. Turning and basting is not necessary.

A meat thermometer is suggested. But in its absence, you can use the reference cooking

chart or follow a chart given for conventional or regular ovens, and subtract 10˚C.

ROASTING WHOLE CHICKENS:

Rinse chicken thoroughly and clip away at any excess fats or unwanted parts. Add desired

seasonings. Spices such as garlic, black pepper and salt are suggested. Before roasting,

allow seasonings or marinades to penetrate for a few hours. The bottom of the glass

container should be lined with aluminum foil to catch any fat or grease drippings. Roast

the chicken for approximately 10 minutes per lib. at 200°C. Increase the temperature to

250°C for additional 5-10 minutes for crispier skin.

WHOLE ROASTS:

With fatty portion of the roast facing upward, place the roast directly onto the center of

the lower rack. Temperature for roasting is usually 10°C less than for regular conventional

roasting. Cooking time depends on type and size of the roast.

FOR MEATS WEIGHING 2-3 Ibs ., SET TEMPERATURE AT 200'C AND COOK AT THE

BELOW TIMES:

TYPE OF MEAT MINUTES

Beef. boneless (Whole Roast) Rare - 15-20 minutes

Medium - 20-25 minutes

Well Done - 25-30 minutes

Beef. Rib Roast (Rump or Chuck) Rare - 15-20 minutes

Medium - 20-25 minutes

Well Done - 25-30 minutes

Ham with Bone (Full cooked) Medium-12-15 minutes

Pork Loin (Boneless) Well- 20-25 minutes

Loin with bone Well- 25-30 minutes

Pork Ribs Well- 20-25 minutes

TIPS:

The temperature for cooking uncovered dishes is usually 5˚ to 10˚C lower in the Turbo

Oven. No preheating is necessary when using the Turbo Oven. Ordinarily, the center of

cake bailer will be moist, while the sections closest to the rim of the pan will be done

first. For this reason, a bundt cake pan or tube pan is better to use for baking than the

larger layered cake pans. Cupcake/ muffin pans are ideal for small batches.