Owner Manual
9
13. When nished cooking, remove the Dome lid and place on the included
square cooling racks. CAUTION: Be very careful of escaping steam
around the lid area which can cause burns or serious injury. Using Oven
Mitts, remove container holding the food from the cooking rack or if food is
on the lower rack setting, remove food by using the rack.
14. Turn the temperature control knob to OFF and unplug the oberdome.
15. If there are juices or liquid in the bottom pan, it can be drained by carefully
picking up the bottom pan using the two side handles and using the pour
spout at the back of the pan to pour into a container.
BE CAREFUL TO AVOID BURNS FROM THE HOT LIQUID
ROASTING MEAT AND POULTRY:
• This oberdome unit is designed to cook up to a 22 pound turkey that has been
fully thawed. Due to expansion caused by ice, if the turkey is not completely
thawed, it may not t in the oberdome. Please make sure the turkey is
completely thawed before cooking. If unable to t the turkey completely in
the oberdome (with the lid properly seated in the bottom pan, please use a
smaller sized turkey.
• To ensure proper cooking of the bottom portion, it is important that the turkey
always be placed on the included cooking rack. Cooking without the rack may
cause the bottom portions of the turkey to not cook completely.
• The oberdome cooks turkeys in much less time than a conventional oven or
roaster and does not require a separate browning step. A 14 pound stuffed
turkey will cook in approximately 2 hours and 15 minutes. A 21 pound stuffed
turkey cooks in approximately 3 hours. Times are approximate and should be
used only as a general guideline. Turkeys and other poultry should be cooked
to an internal temperature of 165°F. (Refer to cooking chart on page 13).
Individual cuts of meat and personal preference may dictate longer or shorter
roasting times.
• Use of a meat thermometer is recommended to ensure doneness.
• For hams labeled “Cook Before Eating” have not been cooked and must
be thoroughly cooked to an internal temperature of 145°F . Hams labeled
“Fully Cooked“ do not require further cooking but heating to 140°F may
improve the avor.