CKSTROSMK18 - Oven OSTER - Free user manual and instructions

Product Type	Countertop Convection Oven
Model	CKSTROSMK18
Brand	Oster
Dimensions (W x D x H)	18.5 x 14.5 x 11.5 inches
Weight	20 lbs
Power Supply	120V, 60Hz, 1500W
Main Functions	Bake, Broil, Toast, Convection
Capacity	Fits up to 18-inch pizza
Interior Material	Non-stick coating
Control Type	Mechanical dials with timer
Temperature Range	150°F to 450°F
Timer	Up to 60 minutes with auto shut-off
Crumb Tray	Removable for easy cleaning
Safety Features	Cool-touch handle, automatic shut-off
Included Accessories	Baking pan, wire rack, broiling pan
Cleaning	Wipe interior with damp cloth; non-abrasive
Repairability	Replacement parts available via Oster customer service
Certifications	cULus listed

Frequently Asked Questions - CKSTROSMK18 OSTER

How do I preheat the Oster CKSTROSMK18 oven?

Turn the temperature dial to the desired setting and allow the oven to heat for about 5-10 minutes. The indicator light will turn off when preheated.

Can I use aluminum foil in the oven?

Yes, but avoid covering the crumb tray or blocking air vents. Use foil only on the baking pan or wire rack.

What is the maximum cooking time?

The timer can be set up to 60 minutes. For longer cooking, reset the timer after it shuts off.

How do I clean the interior?

Unplug the oven and let it cool. Wipe the interior with a damp cloth and mild detergent. Do not use abrasive cleaners. The crumb tray is removable for easy cleaning.

Does the oven have a convection fan?

Yes, the CKSTROSMK18 features a convection fan that circulates hot air for even cooking and browning.

Why is my food not cooking evenly?

Ensure the oven is preheated and not overcrowded. Rotate the baking pan halfway through cooking for best results.

What size baking pan fits?

The oven accommodates pans up to 13x9 inches or a 9x13 inch baking dish. Always ensure at least 1 inch of space around the pan for air circulation.

How do I replace the oven light?

The oven light is not user-replaceable. Contact Oster customer service for assistance.

Can I toast bread in this oven?

Yes, use the toast function. Place bread on the wire rack and select the toast setting. Adjust darkness with the timer.

Where can I find replacement parts?

Visit the Oster website or call customer service. Common parts like baking pan and rack are available for purchase.

USER MANUAL CKSTROSMK18 OSTER

For product questions contact:

Sunbeam Consumer Service

USA:1.800.334.0759

Canada: 1.800.667.8623

www.oster.com

© 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.

Sunbeam Consumer Service

Exterior view of a modern kitchen cooktop with a cooked chicken inside (no text or symbols visible)

Safety Seguridad

How to use Cómo usar

When using electrical appliances, basic safety precautions should always be followed, including the following:

1. Read all instructions before using.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock do not immerse roaster base, cord, or plug in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts and before cleaning.

6. Do not operate roaster oven with a damaged cord or plug or after the appliance malfunctions, or has been damaged in any manner. Contact Oster's Consumer Service Department (see warranty) to return for examination, repair or adjustment.

7. Do not let cord hang over edge of table or counter, or touch hot surfaces, including the stove.

8. Do not place on or near a hot gas or electric burner or in a heated oven.

9. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.

10. CAUTION: Steam escaping from under cover or food warming pans is hot and can cause burns.

11. Do not use appliance for other than its intended use.

12. Use oven mitts to remove the REMOVABLE ROASTING PAN from the roaster oven; or to remove a baking pan or cooked food from the REMOVABLE ROASTING PAN.
13. To disconnect, turn TEMPERATURE CONTROL to MIN, then remove plug from wall outlet.
14. Some countertop surfaces such as Corian ^® and other surfaces are not designed to withstand the prolonged heat generated by certain appliances. We recommend placing a hot plate or trivet under your Oster ^® product to prevent possible damage to the surface.
15. Use only outdoors, do not expose to rain.
16. Use only on properly grounded outlets.

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1. Store products indoors when not in use - out of the reach of children.
2. Do not clean this product with a water spray or the like.
3. Use caution when opening lid. We suggest using an oven mitt as the lid handle may get hot and steam escaping from under the lid can cause injury.
4. Do not preheat the Smoker/Roaster.

THIS UNIT IS INTENDED FOR OUTDOOR HOUSEHOLD USE ONLY

These appliances are for OUTDOOR HOUSEHOLD USE ONLY. No user-serviceable parts inside. Do not attempt to service these products. Do not immerse base in water or other liquid.

DO NOT ATTEMPT TO DEFEAT THIS SAFETY FEATURE.

EXTENSION CORD USE

This appliance must be grounded while in use to protect the operator from electrical shock. The appliance is equipped with a 3-conductor cord and a 3-prong grounding-type plug to fit the proper grounding-type receptacle. The appliance has a plug that looks like sketch (A). If you do not have a grounded outlet as shown, call a qualified electrician. Do not attempt to modify the plug in any way.

Use only 3-wire extension cords, which have 3-prong grounding-type plugs and 3-pole cord connectors that accept the plug from the appliance. Outdoor extension cords should be used with outdoor use products and are surface marked with suffix letters "W-A" and with a tag stating "Suitable for Use with Outdoor Appliances".

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3-PRONG GROUNDING-TYPE PLUGS

AN EXTENSION CORD MAY BE USED WITH CARE;

HOWEVER, THE MARKED ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL RATING OF THE APPLIANCE. The cord should be arranged so that it will not drape over the countertop or tabletop where it can 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 any cord to disconnect. Keep cord away from heat and sharp edges.

CAUTION: To reduce the risk of electric shock, the connection to an extension cord should be kept dry and off the ground.

Some surfaces are not designed to withstand the prolonged heat generated by certain appliances. We recommend placing a hot plate or trivet under your Oster® product to prevent possible damage to the surface.

SAVE THESE INSTRUCTIONS

Thank you for purchasing the Oster® Smoker/Roaster. Before you use this product for the first time, please take a few moments to read these instructions and keep it for reference. Pay particular attention to the Safety Instructions provided. Please review the product service and warranty statements. To learn more about Oster® products, please visit us at www.oster.com or call us at 1-800-334-0759.

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a Steam/Smoke vent
b Lid
C Removable roasting rack
d Removable Wood chip bins
e Removable roasting pan

f Smoker/Roaster body
g Lid rest
h Side Handles
i Indicator light
j Temperature control

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PREPARING YOUR SMOKER/ ROASTER FOR USE

1 Carefully unpack your Smoker Roaster and remove all packaging materials. Be sure to remove parts from all sides of packing.
2 Wash all parts according to the "Cleaning" section of this manual.
3 Read this manual and all other included documentation before you use your Smoker Roaster.

NOTE: Due to the manufacturing process, some smoke and odor may be noticed during the first use. This should disappear after the first heating of the Smoker Roaster.

Where to Use

Place your Smoker Roaster outside on a hard, level surface away from roof overhang or any flammable materials. You may want to locate the Smoker Roaster away from any open windows or doors to prevent smoke from entering your house. In windy weather, the Smoker Roaster should be located in an area protected from the wind.

IMPORTANT POINTS

• Always use the REMOVABLE ROASTING PAN in the roaster oven when cooking.
NOTE: Never place food or liquid directly into the ROASTER OVEN BODY.
- Avoid the steam vents when removing or lifting the LID.
- Significant amounts of heat escape whenever the LID is removed; therefore the cooking time must be extended. Avoid frequent removal of the LID for checking cooking progress or stirring.

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HOW TO USE:

NOTE: Before operating, make sure unit is not plugged in and is cool before starting.

1. Remove the lid and place about 13 cup of dry wood chips into each of the wood chip bins. NEVER PLACE WOOD CHIPS DIRECTLY INTO THE HOUSING. Do not use Wood Chunks. This will damage the unit.
2. Add water or broth to the bottom of the pan if extra moisture is desired.
3. Place the rack into the roasting pan, place the food on the rack, and cover with the lid.
4. Plug the cord into a properly grounded 120-volt AC outlet. Be sure the outlet holds the plug firmly and is not corroded.

WARNING: To ensure continued protection against shock hazard, connect to a properly grounded outlet. DO NOT operate the Smoker Roaster in the rain or on a damp surface. DO NOT USE AN ORDINARY HOUSEHOLD EXTENSION CORD WITH THIS SMOKER ROASTER. Use only a heavy-duty 14 gauge 3-wire grounded cord not more than 12 ft. long.

1. Power indicator light should illuminate, turn the temperature dial to desired temperature.

2. Allow the food to cook. Refer to the smoking chart on page 13 for approximate cooking times. (The chart is based on outdoor temperatures above 60^ F. In colder weather, cooking times will increase. Cooking times should also be increased for altitudes above 3500 ft.)

NOTE: It is normal to see and smell smoke escaping from the Smoker Roaster. The smoke will be visible approximately 30 minutes into the cooking cycle and may decrease after the first hour of cooking. Do not add more chips.

1. When the recommended cooking time is complete, remove the lid and check for doneness.

2. Wood chip bins are removable for easy cleaning. Please do not remove while HOT. Allow unit to cool before removing.
   WARNING: The Smoker Roaster is hot. Always use hot pads or oven mitts and remove the lid carefully to allow steam and smoke to escape away from you.

NOTE: For greater accuracy, use a meat thermometer to check for doneness. Place the probe of thermometer in thickest area of meat.

If the meat is not done, replace the lid and continue checking for doneness at 30-minute intervals. When meat is done, turn the temperature dial to MIN, and unplug the Smoker Roaster. Remove the meat from rack.

ROASTING

1. Add water into the Pan in order to keep the food moist while cooking.
2. Place the rack into the roasting pan. Place the food on the rack and cover with the lid.
3. Plug the cord into a properly grounded 120-volt AC outlet. Be sure the outlet holds the plug firmly and is not corroded.
   WARNING: To ensure continued protection against shock hazard, connect to a properly grounded outlet. DO NOT operate the Smoker Roaster in the rain or on a damp surface. DO NOT USE AN ORDINARY HOUSEHOLD EXTENSION CORD WITH THIS SMOKER ROASTER. Use only a heavy-duty 14 gauge 3-wire grounded cord not more than 12 ft. long.
4. Turn the temperature dial to the temperature suggested in the recipe. The indicator light illuminates. The temperature range for roasting is 300 °F to 350 °F .
5. Allow the food to cook. Refer to the roasting chart on page 17 for approximate cooking times. (The chart is based on outdoor temperatures above 60 °F. In colder weather, cooking times will increase. Cooking times should also be increased for altitudes above 3500 ft.)
6. When the recommended cooking time is complete, remove the lid and check for doneness.

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WARNING: The Smoker Roaster is HOT. Always use hot pads or oven mitts and remove the lid carefully to allow steam and smoke to escape away from you.

NOTE: For greater accuracy, use a meat thermometer to check for doneness. Place the probe of the thermometer in thickest area of meat.

If the meat is not done, replace the lid and continue checking for doneness at 30-minute intervals. When meat is done, turn the temperature dial to MIN and unplug the Smoker Roaster. Remove the meat from rack.

Important Points

• Do not preheat the Roaster.
• Always use the roasting pan in the Smoker Roaster when cooking.
NOTE: Never place food or liquid directly into the housing.
- Use caution when removing or lifting the lid as steam is vented. Use the steam/smoke vent to release steam prior to lifting lid.
- Do not use solid fuels, such as charcoal briquettes. Do not use charcoal lighter fluid.
- Avoid removing the lid frequently to minimize steam and heat loss during cooking. If the lid is removed, allow additional cooking time.
• Do not use wood chunks. Use chips only.

NOTE: Dry wood chips is best used to produce more smoke.

• Meats should be completely thawed before cooking.
- Do not use the Smoker Roaster for food preservation. This unit is for smoke cooking and roasting only. Leftovers must be properly refrigerated.
• Cooking times are estimates and will vary with amount of food, outside weather conditions, and altitude.
- A small amount of water may be noticed dripping from the unit. This is normal due to moisture collecting around the lid.
- Do not line the rack, drip pan, roasting pan, or housing with aluminum foil.

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SMOKING

Smoking gives food a unique flavor and delicate texture. The key is the combination of wood chips, low temperatures, steam, and long cooking times. As the Smoker Roaster heats, the wood chips start to smolder to produce smoke and the water in the water pan starts to steam. The smoke penetrates the food, giving it that delicious flavor and the steam keeps the food from drying out. Because the cook times are so long and the temperature is so low, it is almost impossible to overcook or dry out foods.

A Few Words about Brines, Marinades, Rubs, and Sauces

Before you smoke your foods, you will want to consider using brines, marinades, rubs, and sauces.

• Brines: A mixture of water (or other liquids), salt, and sugar that keeps meat moist during the long cooking process. Meat is soaked in brine overnight prior to cooking.
• Marinades: A mixture of dry and liquid ingredients that adds flavor and tenderness. Meat is soaked in the marinade prior to cooking.
• Rubs: A mix of herbs and spices rubbed into meat. Prior to cooking, allow rubbed meat to stand in the refrigerator for the specified time to absorb flavors.
• Sauces: A mixture of ingredients, often tomato-based, that may be brushed on meat in the last 15 to 30 minutes of cooking or served with the meat.

Use of Flavor & Woods

• Wood chips give smoked foods their distinct flavor and are a prime ingredient in water smoking. Smoke flavor will vary slightly with the type of wood used. Common woods used in smoking are hickory, mesquite, cherry, apple, maple, and alder.
• Never use resinous woods such as pine or cedar as they will produce an unpleasant flavor.
• Wood chips 1 to 2 12 inches long and 1 14 to 1 12 inch thick work best. Do not use wood chunks. Very small wood chips or shavings will burn too quickly and may not produce the desired smoke flavor.
  • One cup of chips is good for 1 hour of smoking. Use two cups for longer smoke times.
• Do not add wood chips to the Smoker Roaster while in use.
  • Wood Chips are not included with this unit.

Suggested Wood Chips for Smoking

• Alder: Salmon, swordfish, and other fish; poultry and pork.
• Apple: Poultry, pork, and salmon.
• Cherry: Veal, pork, and poultry.
• Hickory: All meats, poultry, and fish.
• Maple: Salmon, chicken, and pork.
• Mesquite: Beef and pork.
- Oak: All meats.

Tips for Smoking Fish

Dressed fish fillets and steaks may be smoked. When smoking dressed fish, place the belly (cut) side down on the rack. Spread the fish open to allow for maximum smoke penetration. Fish, especially lean fish, may be brushed with melted butter or oil before cooking to prevent the fish drying out. Fish is done when a meat thermometer reads 140 °F or when the flesh flakes easily.

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SMOKING CHART

Food Quantity		Cups of Water	Approx. Cook Time in Hours.
BEEF
Brisket 212 - 312 lbs. 34 4 - 6
Short Ribs 2 - 212 lbs. 12 2 - 212
Roast (Boneless) 212 - 4 lbs. 34 2 - 3
Roast (Bone in) 3 - 5 lbs. 34 212 - 4
PORK
Chops 41" - thick 12 1 - 112
Country Style Ribs 2 - 5 lbs. 34 3 - 5
Spare Ribs	3 - 5 lbs. 34		3 - 5
Roast (Boneless)	2 - 312 lbs.	34 1 - 312
POULTRY
Turkey (1 Whole)	16 - 18 lbs.	2	7 - 8
Chicken (1 Whole)	3 - 312 lbs.	12	2 - 212
Turkey Breast (Boneless)	312 - 412 lbs.	1	212 - 3
Turkey Drumsticks	3 - 312 lbs.	12 2 - 212
FISH
Fillets	112 - 2 lbs.	14 1 - 112
Steaks 41" - thick 14 1 - 114
Whole Fish	9 - 10" long(3 - 312 lbs.)	12 1	-112

*All cooking times are based on using one cup of hickory chips. Cooking times are estimates and will vary with the amount of food, outside weather conditions and altitude. Always use a meat thermometer to verify that the meat has reached a safe internal temperature.

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COOKING GUIDE

Determining Meat Doneness

It is recommended that you use a meat thermometer to determine doneness when cooking meat and poultry. Insert the thermometer into the center of the thickest portion of the meat. Cook until temperature for desired doneness is reached.

MEAT RARE MEDIUM		WELL DONE
BEEF 140° F 160° F	170° F
PORK * 160° F 170° F
LAMB 140° F 160° F	170° F
SMOKED HAMCook before eatingFully Cooked	*
		160° F140° F
POULTRYRoasting ChickenTurkey	*
		180° F180° F

* Rare pork, ham or poultry is not recommended.

OUTDOOR ROASTING

Introduction to Outdoor Roasting

Roasting foods give them a crisp and crunchy outside layer, while keeping the inside moist. Start with a higher temperature to crisp and brown the exterior and then lower the temperature to finish cooking. Generally, tender cuts of meat or poultry are best for roasting.

To add flavor and keep foods moist, add water, broth, or wine to the Pan. Baste every half hour to keep foods from drying out.

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HINTS AND TIPS

• Before cooking, brush poultry and other naturally lean meats with oil, butter, or margarine.
- When you are smoking more than one piece of meat, the cooking time is determined by the largest single piece of meat.
- To add flavor, use wine or other liquids in combination with the water in the roasting pan. (For example, if chart says to use 34 cup water, use 12 cup water and 14 cup wine.)
- To smoke ribs, lay them on rack. Ribs may be leaned against each other to fit, but do not lay them directly on top of each other, as this will decrease the amount of smoke flavor achieved.
- Convenience foods can be baked in the Smoker Roaster. Place container on ROASTING RACK. Follow package directions.
- Meats roasted in your Smoker Roaster will be moist and tender. For additional browning, brush oil or butter over the meat before cooking. In addition, cooking the meat in a traditional oven at 450 °F or on Broil for the last 20-30 minutes will result in better browning.
- To create darker roasted, crispier skin poultry, do not add liquids (with the exception of the basting butter or oil) until there only 30 minutes left of cooking. Cooking at a higher temperature will result in a faster cooking time, i.e. 350^ instead of 325^ .

CLEANING

1. Turn off by unplugging, and allow your Smoker Roaster to cool.
2. Wash the lid, two-tier rack, drip pan, and roasting pan in hot, soapy water with a sponge or soft cloth. Rinse thoroughly and wipe dry. If food sticks onto the surface of any of these parts, soak in warm, soapy water before cleaning.
3. Wipe the outside of the housing with a soft cloth and warm, soapy water and wipe dry. Do not immerse the housing in water or any other liquid. Never add liquids directly into the housing.
4. Make sure that all parts are dry before storing.
5. Store your Smoker Roaster indoors.
6. Do not clean this product with a spray of water.

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Roasting Meats And Poultry

Meats will cook more rapidly in the Roaster Oven than a conventional oven. Reducing temperature and increasing time will result in a browner, crispier crust. Times indicated below are approximate and should be used as a guideline only.

MEAT	WEIGHT (LBS.) TEMP. MIN./LB.
BEEF ROASTS
Standing Rib	4 – 6	325°F	17 to 21
Sirloin Tip	3 – 5	350°F	17 to 21
Tenderloin	3 12 – 4	450°F	7 to 10
Pot Roast	4 – 6	300°F	26 to 34
Corned Beef	3 12 – 4	300°F	15 to 17
LAMB
Leg	5 – 8	350°F	20 to 22
Shoulder, boneless	3 – 4	350°F	20 to 22
PORK
Loin Roast	3 – 5	350°F	21 to 26
Rolled Shoulder	4 – 6	350°F	30 to 34
Chops	4 – 5	325°F	15 to 17
Country-Style Ribs	8 – 10	450°F to brown and . . . . then decrease temp. to 250°F	15 to 17
SMOKED HAM
Bone-in, shank	10 – 15	325°F	17 to 21
Boneless	8 – 12	325°F	15 to 17
Fully cooked	5 – 10	325°F	13 to 24
VEAL
Loin	4 – 6	325°F	26 to 30
Shoulder	3 – 5	325°F	26 to 30
POULTRY
Chicken, whole	3 12 – 5	350°F	13 to 15
Chicken, whole	6 – 8	350°F	15 to 17
Chicken, pieces	6 – 8	350°F	7 to 9
Turkey, prebasted	10 – 14	375°F	12 to 15
Turkey, prebasted	14 – 22	375°F	13 to 15
Turkey, fresh	10 – 14	350°F	15 to 17

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Baking\*

• Baking pans should always be placed on the ROASTING RACK. Do not place pans on bottom of REMOVABLE ROASTING PAN.
• Metal pans are recommended for use in the roaster as they 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°F to 400°F 50 to 60
SWEET POTATOES	350°F 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

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RECIPES

OPEN-FACED ROAST BEEF SANDWICHES WITH MUSHROOMS AND ONIONS

RUB:

2 teaspoons Mexican chili powder
^1/_8 teaspoon Cayenne pepper
12 teaspoon kosher salt
12 teaspoon freshly ground black pepper
12 teaspoon ground cumin
12 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 13 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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1. Melt butter in a large skillet set to medium heat. Add onions. Stir frequently and cook until soft and beginning to caramelize. Add olive oil and mushrooms and continue cooking on medium low until mushrooms are soft.
2. To assemble sandwich, cut bread halves into thirds. Place beef with onions and mushrooms on top of bread. Season with salt and pepper.

Makes 6-8 sandwiches.

Two racks baby back pork ribs, 1½ to 2½ lbs. each

SAUCE:

12 teaspoon onion powder
2 cups ketchup
2 tablespoons Worcestershire sauce
14 cup molasses
14 cup brown sugar
12 teaspoon hot pepper sauce

1. Rinse and pat dry ribs. In a bowl, combine the sauce ingredients and blend well. Reserve 12 for serving.
2. Liberally coat each side of ribs with sauce.
3. Place 13 cup of dry wood chips in each of the wood chip bins in roasting pan.
4. Place ribs on the bottom and top racks.
5. Turn the temperature dial to 225 °F.
6. Smoke ribs for 3 hours. Turn over and smoke for an additional 1 hour. Baste both sides of each rib with 12 cup of the barbeque sauce. Cook until ribs bend easily and begin to break away from the bone. Remove from Smoker Roaster and baste before serving.

Makes 8 servings.

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ROSEMARY AND GARLIC SMOKED PORK ROAST

4 sprigs rosemary
2-3 pound boneless pork top loin roast
2 tablespoons snipped fresh rosemary

1 tablespoon olive oil
4 cloves garlic, minced
12 teaspoon pepper
14 teaspoon salt
12 lemon or lime

1. Place 13 cup of dry wood chips in each of the wood chip bins in roasting pan. Sprinkle 4 rosemary springs over wood chips.
2. Trim fat from meat. Prepare rub ingredients. Sprinkle rub evenly over meat.
3. Place meat on rack in Smoker Roaster. Cover and turn temperature dial to 225 °F.
4. Cook for 1 to 3 hours, until meat registers 155^ F internal temperature.
5. Remove meat from Smoker Roaster and squeeze lime juice over meat. Let meat stand to allow juices to settle for 10 minutes.

Makes 8-10 servings.

BRINED TURKEY STUFFED WITH ORANGES AND THYME

BRINE:

1 cup salt
1 cup brown sugar
2 gallons water or vegetable stock
2 cups cider vinegar

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3 tablespoons pickling spice

1 onion, chopped

1 carrot, chopped

1 tablespoon whole black peppercorns

4 bay leaves

16-pound turkey

2 tablespoons salt

Black pepper to taste

2 tablespoons paprika

1 bunch fresh thyme, stems removed

6 large oranges, quartered

1. Mix salt, brown sugar, water, cider vinegar, pickling spice, onion, carrot, peppercorns, and bay leaves in a stockpot. Stir to incorporate and submerge turkey. Place in refrigerator for 2-3 hours or overnight. Remove from brine and pat dry with paper towels.
2. Rub salt, pepper, and paprika onto turkey skin. Pull skin off breast meat and scatter 12 the thyme. Replace skin on top of thyme and meat. Stuff inside of turkey with orange quarters and remaining thyme and tie legs together.
3. Place 13 cup of dry wood chips in each of the wood chip bins in roasting pan. Set turkey on rack.
4. Set temperature dial to 225 °F and cook for about 3-6 hours or until turkey reaches a minimum internal temperature of 175 °F-180 °F in all parts of the bird. Remove and let rest for about 20 minutes before carving.

MUSTARD AND HERB CRUSTED BEEF ROAST SANDWICHES

MUSTARD HERB MIXTURE:

2 tablespoons freshly ground black pepper

2 tablespoons Dijon mustard

2 cloves garlic, minced

2 tablespoons fresh Italian flat-leaf parsley

2 tablespoons fresh thyme, stemmed

Salt and pepper to taste

4 Beefsteak tomatoes

1 bunch of arugula

Horseradish sauce

10 hard rolls

4-5 pound top round roast

1. Trim fat from meat and combine mustard herb mixture in a small bowl. Spread mustard herb mixture over meat.
2. Place ^1/3 cup of dry wood chips in each of the wood chip bins in roasting pan. Add 2 cups water and add rack. Place meat on rack. Cover and turn temperature dial to 225°F.
3. Place meat in Smoker Roaster and smoke for 2-5 hours or until meat is cooked to desired doneness. Slice thinly, season and serve with sliced tomatoes, arugula, and horseradish sauce on hard rolls.

10-12 servings.

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SPICY TEXAS BBQ BEEF BRISKET

DRY RUB:

2 teaspoons salt
1 teaspoon paprika
1 teaspoon Mexican chili powder
1 teaspoon freshly ground black pepper
12 teaspoon ground cumin

SPICY BEER SAUCE:

1 bottle favorite barbeque sauce
12 cup beer
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons chipotle peppers in Adobo sauce
1¼ teaspoons black pepper
12 teaspoon salt
12 hard rolls
3-3½ pound beef brisket

1. Place 13 cup of dry wood chips in each of the wood chip bins in roasting pan. Add 1 cup of water into bottom of the pan.
2. Combine rub ingredients and rub into brisket. Add brisket to rack. Set temperature dial to 225^ F. Cook for 3-6 hours or until meat is tender.
3. In a bowl, combine barbeque sauce, beer, cider vinegar, brown sugar, chipotle peppers, pepper and salt. Taste and adjust flavors if necessary. After 3 hours, baste brisket every 15-20 minutes.
4. To serve, thinly slice meat and serve with spicy beer sauce on hard rolls.

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SMOKED BLUEFISH

This is a three-step process (brine, dry, smoke), which takes all day. 4 sides (fillets) of average-sized bluefish (approximately 5-7 pounds total)

BRINE:

2 quarts warm water
^3/4 cup kosher salt
^3/4 cup sugar
14 cup soy sauce
2 bay leaves
Zest of 1 lemon
2 sprigs fresh dill, chopped

1. Mix brine well in a glass, porcelain or plastic container large enough to hold the fish meat and the brine. Chill brine in the refrigerator overnight.
2. The next morning, place the fish in the brine. Set a plate or other heavy object on top of the fish to keep it submerged. Place the container of brine and fish into the refrigerator for 3 hours.
3. Remove the fish, rinse, pat dry, and lay out (skin side down) on cookie sheets or jelly roll pan lined with waxed paper. Discard brine. Place the fish in a dust-free place and allow to dry, uncovered, for about 1-2 hours until a sticky skin ("pellicule") forms on the surface of the meat.
4. Place 13 cup of dry wood chips in each of the wood chip bins in roasting pan. Add 1 cup water to pan. Add fish.
5. Turn temperature dial to 225 °F. Smoke, skin side down on a greased rack in the Smoker Roaster for 2 - 4 hours. The fish should be honey - to molasses-brown and still visibly moist when done. The flesh when finished still has some give to it, like a rare steak, when you press on it with your fingers. Don't smoke it too long or the result will be dry.

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1. Cool, wrap tightly and refrigerate.
2. As a variation, Bluefish Pate can be made with equal parts smoked bluefish and Boursin cheese blended in a mini chopper for a special hors d'oeuvre.

Kosher salt and freshly cracked pepper

1 6-pound ham, precooked
1 cup pineapple juice
^3/_4 cup chicken stock
12 cup honey
1½ tablespoons olive oil

1. In a small bowl, mix together the rub ingredients. Rub mixture over the ham, and place in refrigerator overnight.
2. Place 13 cup of dry wood chips in each of the wood chip bins in roasting pan. Set ham on rack.
3. Turn temperature dial to 225 °F.
4. Meanwhile, mix together the chicken stock, 34 cups of pineapple juice, vegetable oil, 12 teaspoon dry mustard, and cloves. Warm over medium heat until completely mixed.
5. Baste with sauce once every hour. Brush generously with glaze a couple of times during the last hour of smoking.

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LEMON GARLIC ROAST CHICKEN

4 to 5-lb. chicken 2 tablespoons lemon juice
3 cloves garlic, minced 12 teaspoon ground black pepper
1 teaspoon salt 14 cup butter, softened

Rinse chicken in cold water. Combine remaining ingredients and rub over skin and between skin and meat of chicken. Place roasting rack in cooking pan. Place chicken on roasting rack and cover. Bake at 350^ F for 1½ hours or until chicken is done.

BAKED POTATOES

8 to 12 baking potatoes

Wash potatoes and pierce with a fork. Place rack in the pan. Stack potatoes on roasting rack, making sure that they don't touch the sides of cooking pan. Cover and bake at 400^ F for 50-60 minutes.

POT LUCK BEEF STEW

8 -lbs. beef stew meat 15 medium sized russet potatoes, peeled and cubed
2 cups dry bread crumbs 2 tablespoons basil
2 teaspoons salt 2 cups quick-cooking tapioca
12 teaspoon pepper 8 cans (4 ounces) sliced
4 large onions, cut into eighths mushrooms, undrained
15 cans (10½-oz. each) 8 cups beef broth condensed tomato soup 7 stalks celery
4 pounds baby carrots

Toss stew meat with bread crumbs, salt and pepper. Place beef in pan and add remaining ingredients; stir well. Cover and roast at 250^ F. for 4 to 5 hours or until meat and vegetables are tender.

CHILI FOR A CROWD

3 pounds dry pinto beans, soaked and drained
2 jalapeno peppers, finely chopped
10 pounds ground chuck, browned and drained
12 cups water

5 cloves garlic, minced
1 can (28-oz.) diced tomatoes
3 tablespoons cumin
^3/_4 cup chili powder
3 cups tomato juice
2 onions, chopped

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2 green peppers, chopped 3 cans (10½-oz. each) tomatoes and chilies

Preheat roaster to 350^ F. Combine first 8 ingredients in roaster. Cover, cook for 2 12 hours. Add remaining ingredients. Cover and cook an additional 30 minutes to 1 hour.

MEATBALLS

5 pounds ground beef 1 ½ teaspoons salt

1 cup Italian seasoned fine, 12 teaspoon pepper dry bread crumbs 5 eggs

Preheat roaster with pan in place to 425°F. Combine all ingredients. Form into 1-inch balls. Place meatballs in pan. Cover; Bake 30 to 45 minutes or until done. Stir occasionally to brown on all sides. Makes approximately 75 meatballs.

PEPPER CRUSTED BRAISED SHORT RIBS

6 - 9 pounds beef short ribs 15 cloves garlic, minced

14 cup freshly cracked black pepper 5 (14 12 -oz.) cans beef broth

2 teaspoons salt 1 cup red wine, optional

Preheat roaster to 450^ F. Rub ribs on all sides with pepper and garlic. Sprinkle with salt. Place ribs in cooking pan and cover. Cook 15-30 minutes, turning to brown on all sides. Pour broth over ribs. Cover, reduce heat to 300^ F and cook until tender, 2 to 212 hours.

SPAGHETTI SAUCE

1 can (48-oz.) tomato juice 13 cup basil leaves

4 cans (28-oz.) diced tomatoes 14 cup oregano leaves

2 cans (12-oz.) tomato paste 1 ½ tablespoons parsley

2 tablespoons Worcestershire sauce 1 tablespoon thyme

6 cups water 1 tablespoon salt

5 cloves garlic, minced 1 teaspoon pepper

Turn roaster to 350° F. Add all ingredients to an oven safe dish, stirring well to combine. Cover, cook 3 to 4 hours until thick, adding meatballs during last 1 to 1 ½ hours. Stir occasionally.

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SPICY BEEF ROAST

2 (2 ½ to 3-lb.) beef tip or rump roast ¼ cup soy sauce
2 - 3 tablespoons cracked black peppercorns 2 tablespoons Worcestershire sauce
4 cloves garlic, minced 1½ teaspoons dry mustard 3 tablespoons balsamic vinegar ½ teaspoon salt

Preheat roaster to 350^ F. Make several slits in top of roasts. Place roasts on rack. Set rack in roaster. Combine vinegar, soy sauce, Worcestershire sauce and mustard. Brush marinade over roasts. Combine cracked pepper and garlic. Rub over meat. Sprinkle with salt. Cover; roast 20 to 25 minutes per pound or until roast reaches desired doneness.

PORK ROAST

4 - 5 lb. pork loin roast 12 teaspoon pepper
4 cloves garlic, minced 12 cup Italian dressing
1 teaspoon salt ¼ cup Worcestershire sauce

Preheat roaster to 350° F. Place roast on rack. Press minced garlic into surface of the roast. Place rack in roaster. Combine dressing and Worcestershire sauce. Brush roast with marinade. Cover; cook for 2 to 2 ½ hours or until done.

BAKED BEANS

2 cans (7-lbs. each) pork and beans 1/2 cup Worcestershire sauce
1 ½ cup molasses 2 tablespoons dry mustard 1 ¼ cup ketchup powder
1 pound bacon, cooked until just crisp and cut up 34 cup prepared barbecue sauce

Combine all ingredients in an oven safe dish and place in roaster pan. Cover and cook at 300^ F for 2 hours or until heated through. Stir occasionally.

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ear Limited Warranty

Sunbeam Products, Inc. doing business as Jarden Consumer Solutions or if in Canada, Sunbeam Corporation (Canada) Limited doing business as Jarden Consumer Solutions (collectively "JCS") warrants that for a period of one year from the date of purchase, this product will be free from defects in material and workmanship. JCS, at its option, will repair or replace this product or any component of the product found to be defective during the warranty period. Replacement will be made with a new or remanufactured product or component. If the product is no longer available, replacement may be made with a similar product of equal or greater value. This is your exclusive warranty. Do NOT attempt to repair or adjust any electrical or mechanical functions on this product. Doing so will void this warranty.

This warranty is valid for the original retail purchaser from the date of initial retail purchase and is not transferable. Keep the original sales receipt. Proof of purchase is required to obtain warranty performance. JCS dealers, service centers, or retail stores selling JCS products do not have the right to alter, modify or any way change the terms and conditions of this warranty.

This warranty does not cover normal wear of parts or damage resulting from any of the following: negligent use or misuse of the product, use on improper voltage or current, use contrary to the operating instructions, disassembly, repair or alteration by anyone other than JCS or an authorized JCS service center. Further, the warranty does not cover: Acts of God, such as fire, flood, hurricanes and tornadoes.

What are the limits on JCS's Liability?

JCS shall not be liable for any incidental or consequential damages caused by the breach of any express, implied or statutory warranty or condition.

Except to the extent prohibited by applicable law, any implied warranty or condition of merchantability or fitness for a particular purpose is limited in duration to the duration of the above warranty.

JCS disclaims all other warranties, conditions or representations, express, implied, statutory or otherwise.

JCS shall not be liable for any damages of any kind resulting from the purchase, use or misuse of, or inability to use the product including incidental, special, consequential or similar damages or loss of profits, or for any breach of contract, fundamental or otherwise, or for any claim brought against purchaser by any other party.

Some provinces, states or jurisdictions do not allow the exclusion or limitation of incidental or consequential damages or limitations on how long an implied warranty lasts, so the above limitations or exclusion may not apply to you.

This warranty gives you specific legal rights, and you may also have other rights that vary from province to province, state to state or jurisdiction to jurisdiction.

How to Obtain Warranty Service

In the U.S.A.

If you have any question regarding this warranty or would like to obtain warranty service, please call 1-800-334-0759 and a convenient service center address will be provided to you.

In Canada

If you have any question regarding this warranty or would like to obtain warranty service, please call 1-800-667-8623 and a convenient service center address will be provided to you.

In the U.S.A., this warranty is offered by Sunbeam Products, Inc. doing business as Jarden Consumer Solutions located in Boca Raton, Florida 33431. In Canada, this warranty is offered by Sunbeam Corporation (Canada) Limited doing business as Jarden Consumer Solutions, located at 20 B Hereford Street, Brampton, Ontario L6Y 0M1. If you have any other problem or claim in connection with this product, please write our Consumer Service Department.

PLEASE DO NOT RETURN THIS PRODUCT TO ANY OF THESE ADDRESSES OR TO THE PLACE OF PURCHASE.

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PRECAUCIONES IMPORTANTES