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2. Unwrap your frozen turkey and place it on the roasting rack insideof roaster and place lid on top. Defrosting process begins. Make sure to have a good meat thermometer to checkdefrosting temperatures from time to time; however, try notto open the lid too many times as it is important to keep asmuch heat as possible in the roaster while defrosting.3. Check that legs and thighs have reached between 90 F and100 F before basting. Once they do, brush the outside of theturkey with butter or oil and season with salt and pepper (seechart below for estimated times).4. Continue cooking in the Defrost Setting until the thighs andlegs reach at least 130 F to 150 F and the breast reaches at least50 F to 60 F. (see chart below for estimated times). Oncedesired temperatures have been met, use a baster to removeany excess liquid or ice chunks remaining in the cavity. Then,using tongs, remove the bag of giblets and neck. Onceremoved, brush the outside with additional butter or oil.N OTE: If the giblets and neck are hard to remove at this time,let the turkey defrost slightly longer checking about every 10– 15 minutes until they can be removed relatively easily.5. Now you are ready to start roasting. Turn the temperatureknob to 325 F and roast your turkey (see chart below forestimated times). The turkey will be done roasting when thetemperature of the breast reaches at least 165 F and the legsand thighs reach at least 175 F. The other importanttemperature to take is inside the cavity - it also needs toreach at least 165 F or you risk contaminating the rest of thebird when you carve it.N OTE: To check doneness of the turkey it is important totake temperature readings in different areas of the turkey tomake sure it is all completely done. If any of the areas havenot reached the temperatures noted above, let it roast for alittle longer until they are reached, checking about every10 - 15 minutes.8www.oster.comESTIMATED TIMES WHENUSING DEFROSTStepsRoaster Preheat (steps 1 & 2)Smaller Turkey Larger TurkeyAbout 17Lbs. about 23lbs.Hours Minutes Hours Minutes2020First Check of Temperatures (step 3)Finish Defrosting (step 4)12304130Total DEFROST TimeRoasting Turkey (step 5)Total DEFROST ROAST Time32550516505050Above times are estimates and should be used as a guide to planningyour total time using the defrost setting. Your best indicators at eachstage are the temperatures the turkey reaches at each step using agood meat thermometer.NOTE: You might be wondering why it would take a smaller turkeylonger than a larger turkey to roast once it is thawed and you haveremoved the neck and giblets. Your roaster defrost and roastingprocess is based on temperature and turkey size. L arger turkeys – As the roaster is defrosting, it is also heating theturkey; since it takes longer to defrost a larger sized turkey; italso heats it longer therefore shortening the time to roast tocompletion. S maller turkeys – Since defrosting time for a smaller sized turkeyis shorter, so is the heating time of the turkey; therefore, it takeslonger to roast to completion.USING THE KEEP WARM SETTINGYour Oster Roaster features a Keep Warm setting. The keepwarm setting is convenient for entertaining until you’re ready toserve. When your food is done cooking, simply switch thetemperature dial to the keep warm setting and the roaster willmaintain a low heat to keep your food warm until you are ready serve.www.oster.com9

CARE & CLEANINGThis appliance should be cleaned after every use.CAUTION: Do not immerse the ROASTER OVEN BODY in wateror other liquid. Do not put REMOVABLE ROASTING PAN indishwasher.1. Turn temperature control to the “OFF” position.2. Unplug the roaster oven from outlet and allow unit to cool.3. Allow the roaster oven to cool completely before cleaning.4. Wash the REMOVABLE ROASTING PAN, LID and ROASTINGRACK in hot soapy water – using a sponge or cloth. Rinsethoroughly in hot water, then towel dry.NOTE: Do not use abrasive cleaners.5. Wipe the inside and outside of the ROASTER OVEN BODYwith a damp cloth.USER MAINTENANCE:This appliance has no user serviceable parts. Any servicingbeyond that described in the Cleaning Section should beperformed by an Authorized Service Representative only. SeeWarranty Section.COOKING GUIDEDetermining Meat DonenessFollowing the guide below, insert an instant reading thermometerinto the center of the meat or poultry making sure not to touch bone.Remember once meat is removed from the roaster thetemperature will rise about 5 degrees.Allow meats to stand about 10 minutes before carving and servingMEATMEDIUMRAREMEDIUMWELL DONERoast145⁰ F155⁰ F170⁰ FBeefMeatloaf160⁰ FRoast155⁰ FVealLambRoast140⁰F155⁰ F170⁰ F155⁰ F160⁰ FPorkRoastPoultryRoast Chicken OrTurkey180⁰ FChicken or TurkeyBreast or Parts180⁰ F* Rare pork, ham or poultry is not recommended.10www.oster.comwww.oster.com11

Roasting Meats And PoultryMeats will cook more rapidly in the Roaster Oven thana conventional oven. Reducing temperature and increasingtime will result in a browner, crispier crust. Times indicatedbelow are approximate and should be used as a guideline only.MEATWEIGHT(LBS.)ROASTINGTEMPERATUREBEEF :Standing RibSirloin Tip6 to 8 lbs3 to 5 lbs350⁰ F325⁰ FMINUTESPER LBCorned Beef2 to 4 lbs3 lbsMeatloaf2 lbsMeatballs2 lbs/ 36meatballsLAMB:Leg126 lbs450⁰ F350⁰ F350⁰ F350⁰ F350⁰ FINTERNALTEMPERATURE10 to 12 minutesRare: 1 hour124⁰ F12 to 15 minutesMedium Rare:1 ¼ hours145⁰ F15 to 17 minutesMedium: 1 ½ hours350⁰ FMINUTESPER LBAPPROXIMATECOOKING TIMEINTERNALTEMPERATURE12 to 15 minutesMedium Rare:35 minutes145⁰ F15 to 17 minutesMedium:45 minutes160⁰ F17 to 19 minutesWell: 1 hour170⁰ F350⁰ F22 to 25 minutes2 hours160⁰ F160⁰ FPork Chops4 lbs6 chops325⁰ F11 to 15 minutes45 minutes160⁰ FRolled PorkShoulder4 lbs350⁰ F2 hours160⁰ FSPARERIBSCountry ribs4 to 5 lbs325⁰ F22 to 25 minutes1 ½ hours160⁰ F170⁰ F11 to 13 minutesRare:1 hour124⁰ F13 to 15 minutesMedium Rare:1 ¼ hours145⁰ F15 to 17 minutesMedium:1 ½ hours160⁰ F17 to 19 minutesWell:1 ¾ hoursRare:25 minutesMedium Rare:40 minutes3 lbsROASTINGTEMPERATURE5 lbsWell: 1 ¾ hours12 to 14 minutesCrown RackWEIGHT(LBS.)PORK:Loin Roast17 to 19 minutes10 to 12 minutesTenderloinAPPROXIMATECOOKING TIMEMEAT24 to 28 minutesBaby Back Ribs4 to 5 lbs325⁰ F18 to 20 minutes1 ¼ hours160⁰ F170⁰ FSMOKED HAM:Bone in Ham10 to 12 lbs325⁰ F8 to 12 minutes1 ¾ hours160⁰ F124⁰ FBoneless Ham6 to 8 lbs325⁰ F12 to 14 minutes1 ¼ hours160⁰ F145⁰ FFully CookedHam6 to 8 lbs325⁰ F10 to 12 minutes1 hour160⁰ FVEAL:Loin5lbs325⁰ F24 to 28 minutes2 hours155⁰ F15 to 16 minutesMedium:50 minutes160⁰ F16 to 18 minutesWell: 1 hour170⁰ F1 ¼ hours160⁰ FPOULTRY:Fresh Chicken4 to 5 lbs350⁰ F12 to 15 minutes1 ¼ hours180⁰ F160⁰ FRoastingChicken6 to 8 lbs350⁰ F10 to 12 minutes1 ¾ hours180⁰ FFresh turkey12 to 14 lbs325⁰ F6 to 8 minutes1 ¾ hours180⁰ FFrozen turkey(defrosted)14 to 16 lbs325⁰ F6 to 8 minutes2 hours180⁰ FFresh Turkeybreast(bone in)5 to 6 lbs325⁰ F10 to 15 minutes1 ½ hours180⁰ F25 to 28 minutes45 to50 minutes1 ½ hours12 to 15 minutes25 minutes160⁰ F12 to 15 minutesMedium Rare:1 ¼ hour145⁰ F15 to 17 minutesMedium:1 ½ hours160⁰ F17 to 19 minutesWell: 1 ¾ hours170⁰ Fwww.oster.comwww.oster.com13

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 theyprovide better heat transfer and browning.FOODAMOUNT OR SIZEBAKING PANTEMPERATUREESTIMATED TIMEMini Pizzas6 servingsBaking sheet425⁰ F15 to 20 minutesBakedPotatoes6/ 1 lb eachOn rack400⁰ F55 to 60 minutes10/ 8 oz eachOn rack400⁰ F45 to 50 minutesSweetPotatoes8/10 oz eachOn rack400⁰ F45 to 50 minutesScallopedPotatoes9-inch squarebaking dishOn rack350⁰ F60 to 70 minutesCasserole9-inch squarebaking dishOn rack350⁰ F50 to 60 minutesIn shallowbaking panOn rack375⁰ F25 to 30 minutesIn shallowbaking panOn rack350⁰ F35 to 40 minutesFOODAMOUNT OR SIZEBAKING PANTEMPERATUREESTIMATED TIMEMuffins2 ½ -inch12 muffin pan400⁰ F14 to18 minutesQuick Bread1 loaf9 x 5x3 inch350⁰ F25 to 30 minutesYeast Bread1 ½ lb loafBaking sheet375⁰ F25 to 30 minutes12 rolls9-inch squarebaking pan400⁰ F15 to 20 minutesCoffeecake9 squares9-inch squarebaking pan350⁰ F40 to 45 minutesWinterSquash/halvedBrownies9 squares9-inch squarebaking pan350⁰ F25 to 30 minutesBakedapplesCupcake2 ½ -inch12 muffin pan400⁰ F14 to18 minutesSheet Cake12 servings13 x9x3-inches350⁰ F20 to 25 minutesPound Cake10 servings10-inch tube panBundt Cake10 to 12servings10-inch BundtpanCheesecake10 to 12servings10-inch springform panCrust 400⁰ FThen With filling350⁰ F10 minutes50 to 55 minutesFruit Pie8 to 10servings9-inch glass pieplate400⁰ F40 to 45 minutesfor 10 minutes8 servings9-inch glass pieplate400⁰ FQuiche0r 10-inch metaltart panThen300⁰ Ffor 35 to 40minutes9-inch pizza pan425⁰ F20 to 25 minutesYeast RollsPizza144 servings325⁰ F for dark pan350⁰ F for light pan325⁰ F for dark pan350⁰ F for light panwww.oster.com* Always preheat roaster prior to baking50 to 55 minutes50 to 55 minuteswww.oster.com15

RECIPESROASTINGPORK ROASTLEMON GARLIC ROAST CHICKEN¼ cup butter or margarine, softened 2 large cloves garlic, minced1 tbsp grated lemon peel1 tsp salt¼ tsp pepper2 tbsp fresh lemon juice4 to 5 lb chickenPreheat roaster at 350⁰ F for 15 minutes. In small bowl, combineall ingredients, except chicken; blend well. Spread mixtureevenly between skin and meat and on skin of chicken. Placerack in roaster oven with handles up and curved bars down.Place chicken on rack and place lid on roaster.Roast for 1 ¼ hours or until chicken registers 170⁰ F in breastand 180⁰ F in thigh when tested with meat thermometer.Let rest 10 minutes before serving.Makes 4 to 5 servings.SPICY BEEF ROAST¼ cup low sodium soy sauce2 tbsp Worcestershire sauce3 lb sirloin tip roast2 tbsp cracked black peppercorns2 tbsp balsamic vinegar2 tsp Dijon mustard4 large cloves garlic, minced½ tsp saltPreheat roaster at 350⁰ F for 15 minutes. In small bowl, combinesoy sauce, Worcestershire sauce and mustard. Brush over roast.In clean small bowl, combine garlic, peppercorns and salt.Sprinkle evenly over roast. Place rack in roaster oven withhandles up and curved bars down. Place beef on rack and placelid on roaster.Roast to desired doneness following guide in roasting chart onpage 10-11.4 - 5 lb. pork loin roast4 cloves garlic, minced1 teaspoon salt½ teaspoon pepper½ cup Italian dressing¼ cup Worcestershire saucePreheat roaster to 350 F. Place roast on rack. Press minced garlicinto surface of the roast. Place rack in roaster. Combine dressingand Worcestershire sauce. Brush roast with marinade. Cover;cook for 2 to 2 ½ hours or until done.ORANGE AND CHILI BRAISED SHORT RIBS9 lbs beef short ribs1 tbsp salt1 tsp pepper3 large onions, halved and sliced10 large cloves garlic, minced3 cups beef stock or broth2 jars (12 oz., ea) chili sauce1 cup orange juice1 tsp crushed red pepper flakesFresh cilantro sprigsHot cooked ricePeel of 1 navel orange, cut in wide stripsPreheat roaster to 375⁰ F for 15 minutes. Season short ribs withsalt and pepper; add half the ribs to removable pan and cover.Let short ribs brown on both sides, turning once (about 15minutes). Remove to bowl. Repeat with remaining short ribs.Pour off drippings. Reduce heat to 250⁰ F.Add onions, garlic, beef stock, chili sauce place in removableroaster pan. Add remaining ingredients, except cilantro and rice.Stir to blend. Return short ribs to roaster. Cover and cook for 3 ½hours or until short ribs are tender.Garnish with cilantro and serve over rice.Makes about 10 servingsLet rest 10 minutes before serving.Makes about 8 servings.16www.oster.comwww.oster.com17

RECIPESBAKINGROAST PORK ITALIANO2 large cloves garlic, minced¼ tsp pepper2 tbsp Worcestershire sauce2 tbsp chopped fresh basil2 tsp salt1/3 cup Italian dressing4 to 5 lb pork rib roast2 tbsp chopped fresh Italian parsleyPreheat roaster at 350⁰ F for 15 minutes. In small bowl, combinegarlic, salt, pepper, Italian dressing and Worcestershire sauce.Spread evenly over pork roast. Place rack in roaster oven withhandles up and curved bars down. Place pork on rack and placelid on roaster.Roast for 1 ¾ hours. Sprinkle with basil and parsley and roastabout 15 minutes longer or until pork registers 160⁰ F whentested with meat thermometer.Let rest 10 minutes before serving.Makes about 8 servings.BAKED POTATOES8 to 12 baking potatoesWash potatoes and pierce with a fork. Place rack in the pan. Stackpotatoes on roasting rack, making sure that they don’t touch thesides of cooking pan. Cover and bake at 400 F for 1 to 1 ½ hours.MEATBALLS5 pounds ground beef1 cup Italian seasoned fine,dry bread crumbs1 ½ teaspoons salt½ teaspoon pepper5 eggsPreheat roaster with pan in place to 425 F. Combine allingredients. Form into 1- inch balls. Place meatballs in pan.Cover; Bake 30 to 45 minutes or until done. Stir occasionallyto brown on all sides. Makes approximately 75 meatballs.SEASONED MEATBALLS2 lbs ground round½ cup minced onion3 tbsp tomato paste2 large eggs3 tsp dried oregano¼ tsp pepper½ cup panko bread crumbs¼ cup chopped Italian parsley4 large cloves garlic, minced2 tbsp dried basil2 tsp salt1/3 cup Italian dressingPreheat roaster at 350⁰ F for 15 minutes. In large bowl, combineall ingredients; blend well. Shape into 36 meatballs. Place inshallow roasting pan.Place rack in roaster oven with handles up and curved barsdown. Place baking pan on rack and place lid on roaster.Bake for 25 minutes. Remove from roaster and keep warm.Use in Spaghetti Sauce Recipe.18www.oster.comwww.oster.com19

SPAGHETTI SAUCELEMON CHESECAKE1 can (28 oz) petit diced tomatoes2 tbsp tomato paste½ cup chopped Italian parsley2 tbsp dried basil1 ½ tsp salt2 lbs hot cooked pasta1 can (28 oz) tomato sauce1 large onion, finely chopped4 large cloves garlic, minced3 tsp dried oregano¼ tsp pepperShredded Parmesan cheeseAdd all ingredients to removable roaster pan. Cook at 350⁰ F for1hour. Add meatballs and cook 1 hour longer.Serve over hot cooked pasta. Add shredded Parmesan cheese, ifdesired.Makes about 18 servingsBAKED BEANS2 cans (7-lbs. each) pork and beans 1 2 cup Worcestershire sauce1 ½ cup molasses2 tablespoons dry mustard1 ¼ cup ketchup   powder1 pound bacon, cooked¾ cup prepared barbecue sauceuntil just crisp and cut upCombine all ingredients in an oven safe dish and place inroaster pan. Cover and cook at 300 F for 2 hours or untilheated through. Stir occasionally.BARBECUE BEANS8 cans (16 oz, ea) baked beans1 large green pepper, chopped1 large onion, chopped2 cups ketchup2 cups barbecue sauce½ cup molasses¼ cup mustard¼ cup Worcestershire sauce½ lb bacon, cooked and cut into 1-inch piecesAdd all ingredients to removable roaster pan. Cover and cook at300⁰ F for 1 ½ hours or until heated through.Crust:2 cups finely ground animal crackers (about 8 oz)2 tbsp granulated sugar ¼ cup unsalted butter, meltedFilling: 4 pkgs (8 oz, ea.) cream cheese, softened4 large eggs, at room temperature1 cup sour cream½ cup heavy whipping cream1 ¼ cups granulated sugar 2 tbsp fresh lemon juice1 ½ tbsp grated lemon peelPlace rack in roaster oven with handles up and curved bars down.Preheat roaster at 400⁰ F for 15 minutes. Generously butter 10-inchspring form pan.In medium bowl, combine all crust ingredients. Using a fork, toss tothoroughly blend. Press against bottom and about ¾-inch up sidesof pan. {Place on rack in roaster oven pan; cover and bake for 10minutes until crust is set. Remove to wire rack. Reduce roaster oventemperature to 350⁰ F.In large bowl of electric mixer beat cream cheese until light andfluffy. Beat in sugar, scraping down sides of bowl occasionally. Addeggs, one at a time, beating well after each addition. Gradually beatin remaining ingredients until fully blended. Spoon filling intoprepared crust.Place pan on to rack in roasting pan. Bake until filling is set andgolden brown on top, about 50 to 55 minutes. (Cookingthermometer should register 155⁰F when inserted into center ofcheesecake. Remove pan from oven and cool on wire rack.Cheesecake will rise slightly above the top of the pan and will fallslightly as it cools.When fully cooled, cover and refrigerate overnight before serving.Cheesecake may be refrigerated up to 4 days or frozen up to 1month. If frozen, refrigerate overnight to thaw.To serve, garnish with lemon slices.Makes 10 to 12 servingsMakes about 24 servings20www.oster.comwww.oster.com21

RECIPESSLOW COOKINGCROWD PLEASING CHILICLASSIC BEEF STEW8 lbs beef stew meat, cut in 2” pieces 1 tbsp salt½ tsp pepper4 large onions, cut in 1/8 ths1 tbsp dried thyme2 quarts beef stock or broth1 can (28 oz) tomato sauce2 lbs baby carrots10 celery stalks, cut in 2-inch pieces 1 lb frozen peas5 lbs potatoes, peeled and cut in large chunksSeason beef with salt and pepper; place in removable roasterpan. Add onions, thyme, beef stock and tomato sauce; stir toblend. Cover and cook at 250⁰ F for 2 hours.Add potatoes, carrots and mushrooms. Cook 1 hour longer. Addcelery and peas and cook 30 minutes or until meat is tender andvegetables are fully cooked.Makes about 20 servingsPOT LUCK BEEF STEW8 -lbs. beef stew meat2 cups dry bread crumbs2 teaspoons salt½ teaspoon pepper4 large onions, cut into eighths15 cans (10 ½ -oz. each)condensed tomato soup4 pounds baby carrots15 potatoes, peeled and cubed2 tablespoons basil2 cups quick-cooking tapioca8 cans (4 ounces) slicedmushrooms, undrained8 cups beef broth7 stalks celeryBeans: 3 lbs dry pinto beans14 cups cold waterChili: 10 lbs lean ground beef, browned and drained12 cups water1 can (28 oz) diced tomatoes, undrained1 can (28 oz) diced tomatoes with green chilies2 tbsp ground cumin 3 cups tomato juice2 tbsp salt2 tsp coarse black pepper3 large onions, chopped2 large green peppers, chopped8 large cloves garlic, minced 1/3 cup chili powderHot cooked riceShredded Cheddar cheeseIn large bowl, combine beans and water. Let stand overnight.Drain well.Preheat roaster at 350⁰ F for 15 minutes. In removable roasterpan, combine drained beans and beef. Add water, tomatoes, saltand pepper. Cover and cook for 2 hours.Add remaining ingredients; cover and cook 1 hour longer, .untilbeans and peppers are tender.To serve, spoon chili over hot cooked rice and garnish withshredded Cheddar cheese.Makes about 60 servingsToss stew meat with bread crumbs, salt and pepper. Place beef inpan and add remaining ingredients; stir well. Cover and roast at250 F. for 4 to 5 hours or until meat and vegetables are tender.22www.oster.comwww.oster.com23

1 Year Limited WarrantySunbeam Products, Inc. doing business as Jarden Consumer Solutions or ifin Canada, Sunbeam Corporation (Canada) Limited doing business as JardenConsumer Solutions (collectively “JCS”) warrants that for a period of one yearfrom the date of purchase, this product will be free from defects in materialand workmanship. JCS, at its option, will repair or replace this product orany component of the product found to be defective during the warrantyperiod. Replacement will be made with a new or remanufactured product orcomponent. If the product is no longer available, replacement may be madewith 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 onthis product. Doing so will void this warranty.This warranty is valid for the original retail purchaser from the date of initialretail purchase and is not transferable. Keep the original sales receipt. Proofof purchase is required to obtain warranty performance. JCS dealers, servicecenters, 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 fromany of the following: negligent use or misuse of the product, use on impropervoltage or current, use contrary to the operating instructions, disassembly,repair or alteration by anyone other than JCS or an authorized JCS servicecenter. Further, the warranty does not cover: Acts of God, such as fire, flood,hurricanes and tornadoes.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 damag

User Guide www.oster.com CKSTRS20-SBHVW_17EM3 P.N. 192732 Rev B For product questions contact: . surface. Due to the nature of the roasting pan, its rough bottom may scratch some surfaces if caution is not used. Always place . foods such as turkey and roasts may cause condensation