Oster CKSTSTMM10 - Manual (Page 14)

www.oster.com 14
Meat
Using an instant read thermometer to ensure foods such as
meat reach over 165° F will aid in knowing when meat is fully
cooked. Many instant read thermometers will fi t through the
steam holes in the lid.
Cook times
Always err on the side of undercooking when trying to establish
exact cook times for specifi c foods. While times can be added
on, overcooking is permanent.
RECIPES
Hot Egg Salad
8 hard-cooked eggs, 1/2 teaspoon (2 ml) salt
coarsely chopped 1/4 teaspoon (1 ml) onion salt
2 cups (500 ml) diced celery dash of pepper
1 cup (250 ml) salad dressing 1–1/2 tablespoons (22 ml)
1 tablespoon (15 ml) butter, melted
chopped parsley 2 slices dry bread, crumbed
3/4 teaspoon (3 ml) dry mustard 1/3 cup (75 ml) chopped pecans
Preheat oven to 375° F (190° C). Combine eggs, celery, salad
dressing, parsley and seasonings; mix. Spoon into a buttered
shallow (1–1/2 liter) casserole. Combine butter, bread crumbs
and pecans. Sprinkle on casserole and bake 25–30 minutes.
Yield: 4-6 servings