Haier RTC1700SS User Manual download pdf (Page 22)

HOLIDAY TURKEY

1 – 16-22 pound turkey

Worcestershire sauce

Seasoned salt

2-3 teaspoons cornstarch

1 teaspoon browning and seasoning

sauce

1

/4 cup water

Remove neck and giblet packet from the

turkey. Rinse turkey well. Rub a small

amount of Worcestershire sauce into the skin

and sprinkle with seasoning salt or your

favorite combination of herbs. Insert an oven

thermometer in the thickest part of the breast

near the leg. Calculate the approximate

cooking time at 15 minutes per pound *.

Place the turkey directly on the BROILING/

ROASTING RACK in the DRIPPING/

BAKING PAN. Slide the pan into rails at the

bottom. Set the oven to 325˚F. Roast for

4 – 5

1

/2 hours. Check the temperature on

the meat thermometer occasionally. Continue

to cook until the thermometer reads 170˚F or

the pop-up timer pops. Remove the turkey.

Allow turkey to stand for about 15 minutes

before carving. The turkey will

continue to cook and the thermometer should

read 180˚F before carving. Skim the fat from

the juices that have accumulated in the pan.

Pour these drippings into a small saucepan

and add about 1 tablespoon of cornstarch

and the browning and seasoning sauce

dissolved in

1

/4 cup of water. ** Cook for 5

minutes or until the gravy boils and thickens

slightly. Pour the gravy into a pitcher and

serve with the sliced turkey.

Makes 16-24 servings

* If the turkey is stuffed, roast 20 minutes per lb.

**If more gravy is desired add an envelope of

turkey gravy mix dissolved in 1 cup of water or a

can of prepared gravy to the drippings.

FRUITY SMOKED HAM

AND YAM DINNER

1 half (6-8 pound) or whole (12-16

pound) smoked ham, bone-in

1

/2 cup sweet and sour sauce

1 tablespoon raspberry or strawberry

jam

1

/2 cup orange juice

1 cup ginger ale

2 tablespoons cornstarch

6 medium-size yams (about 2 pounds)

Combine the sauce, jam, juice, ginger

ale and cornstarch. Set aside. Place

the ham directly on the

BROILING/ROASTING RACK in the

DRIP/BAKING PAN. Insert a meat

thermometer into the center of the ham

away from the bone. Calculate the

approximate cooking time at 15 minutes

per pound. Slide the pan into the rails

at the bottom. Set the oven to 325˚F.

Roast 1

1

/2 - 2 hours. Check the

temperature on the meat thermometer

occasionally. One hour before the ham

is done, place the yams on the rack

around the ham and brush the sauce on

the ham. Pour the remaining sauce into

the pan. Continue to cook until the

thermometer reads 140˚F, if using fully

cooked ham or 160˚F, if using uncooked

ham. Remove the ham to a board and

allow to stand for 10 minutes before

carving. Wrap the yams in foil to keep

warm while carving the ham. Skim fat

from sauce and pour into a fat

separator to remove. Pour the sauce

into a pitcher and serve with the sliced

ham.

Makes 6 to 18 servings, depending on

the size of the ham

English

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RTC1700SS Manual 10/2/03 4:06 PM Page 23

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