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Roaster Oven
Rôtissoire
Horno Asador
READ BEFORE USE
LIRE AVANT L’UTILISATION LEA ANTES DE USAR
English ................................................ |
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USA: 1-800-851-8900 |
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Français ............................................ |
15 |
Canada : 1-800-267-2826 |
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Español .............................................. |
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México: 01 800 71 16 100 |
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Le invitamos a leer cuidadosamente este instructivo antes de usar su aparato.
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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed, including the following:
1.Read all instructions.
2.Do not touch hot surfaces. Use handles or knobs.
3.Use oven mitts to remove the Insert Pan or Rack from the roaster oven; or to remove a baking pan or cooked food from the insert pan.
4.To protect against electrical shock do not immerse roaster base, cord, or plug in water or other liquid.
5.Close supervision is necessary when any appliance is used by or near children.
6.Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts and before cleaning.
7.Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been dropped or damaged in any manner. Call our toll-free customer service number for information on examination, repair, or adjustment.
8.The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
9.Do not use outdoors.
10.Do not let cord hang over edge of table or counter, or touch hot surfaces, including the stove.
11.To disconnect, turn any control to “Off” then remove plug from wall outlet.
12.Do not place on or near a hot gas or electric burner, or in a heated oven.
13.Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
14.CAUTION: Steam escaping from under cover is hot and can burn.
15.Do not use without the insert pan specifically designed for this model.
16.Do not use appliance to melt wax or any other non-food use.
17.Do not allow flammable materials such as curtains, draperies, walls, cabinets, backsplashes and the like to touch any part of the roaster oven while it is in operation.
18.Do not use appliance for other than intended use.
SAVE THESE INSTRUCTIONS!
Other Consumer Safety Information
This roaster oven is not intended for commercial, professional, or industrialtype usage. This roaster oven is designed only for cooking food. It should not be used for melting wax. This appliance
is designed, built, and intended for household use only.
This appliance is equipped with a polarized plug. This type of plug has one blade wider than the other. The plug will fit into an electrical outlet only one way. This is a safety feature intended to help reduce the risk of electrical shock. If you are unable to insert the plug into the outlet, try reversing the plug. If the plug should still fail to fit, contact a qualified electrician to replace the obsolete outlet. Do not attempt to defeat the safety purpose of the polarized plug by modifying the plug in any way.
The length of the cord used on this appliance was selected to reduce the hazards of becoming tangled in, or tripping over a longer cord. If a longer cord is necessary an approved extension cord may be used. The electrical rating of the extension cord must be equal to or greater than the rating of the roaster oven. Care must be taken to arrange the extension cord so that it will not drape over the countertop or tabletop where it can be pulled on by children or accidentally tripped over.
PLEASE READ THIS BOOK! THE ROASTER OVEN COOKS SOME FOODS FASTER THAN A CONVENTIONAL OVEN.
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Parts & Features
1. Cover
2.Cover Holders
3.Rack
4. 18 Quart Removable
Insert Pan
5. Base
6. Indicator Light
7. Temperature Control
Using Your Roaster Oven
BEFORE FIRST USE: Wash the insert pan, rack, and cover before using. During the first use of the roaster oven, some smoke and odor may be noticed. The smoke and odor should not occur after this first heating of the oven.
Tips About Your Roaster Oven
•The insert pan must always be used when cooking in the roaster oven. If cooking large quantities of soups or stews, the insert pan may be used as the cooking pan in the roaster base. It may also be used as a large roasting pan in the roaster base.
•Do not use the insert pan as a baking pan or casserole dish for cakes, breads, or casseroles. A separate pan must be placed in the insert
pan when cooking these foods.
•Most heat-resistant glass casserole dishes fit in the roasting oven. Place in insert pan before filling dish to make sure it fits.
•Baking pans and casserole dishes should be placed on the rack for best heat circulation. If necessary, rack can be removed to fit a large roasting pan or two casseroles in roaster oven.
•Before baking or roasting in the roaster oven, make sure the pan or dish you plan to use will fit by placing it in the insert pan.
•Foil oven roasting bags can be used in the roaster oven. We do not recommend using plastic oven roasting bags in the roaster oven.
•Do not remove the cover of the roaster oven unless necessary. Removing the cover allows heat to escape and affects the temperature of the roaster oven.
•The indicator light will cycle on and off when the oven is heating to maintain set temperature.
Pan Sizes!
Following are pan sizes which will fit in the roaster oven:
• One 9 x 13-inch baking or
10 x 14-inch roasting pan
•Two 9 x 5-inch or 8 x 4-inch loaf pans
•One tube or bundt pan
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How to Use
Notes!
•The insert pan should always be placed in the roaster base when cooking.
•If the recipe calls for a preheated oven, set the temperature control to desired temperature. The red indicator light will go out when the oven has reached the set temperature.
1.Make sure temperature control is turned to OFF. Plug cord into 120 volt AC outlet.
2.Remove rack. Leave insert pan in roaster oven.
3.Set temperature control to desired setting and let preheat 15 minutes.
4.Place food to be cooked in a pan on the rack (or directly in the insert pan). Then place rack in oven and replace the cover.
5.When finished cooking, remove cover. Wearing oven mitts, remove food by using the rack.
6.Turn temperature control to OFF and unplug roaster oven.
Roasting
Roasting Meats and Poultry
•We recommend the use of a meat thermometer to assure perfectly cooked roasts and poultry every time. If using a meat thermometer, the meat or poultry should be removed from the roaster oven when the thermometer reading is 5 to 10 degrees below the desired temperature. The internal temperature will continue to rise after the meat has been removed from the roaster oven.
•Most hams sold today are labeled as “Cook Before Eating” or “Fully Cooked.” Ham labeled “Cook Before Eating” has been smoked or cured but NOT cooked. This ham must be thoroughly cooked to an internal temperature of 155 to 160°F. The “Fully Cooked” hams have been smoked or cured and already cooked. The ham does not require further cooking, but heating to 140°F improves the flavor.
•The roaster oven cooks turkeys in less time than conventional ovens. A 14 to 18 pound unstuffed turkey will cook in approximately 21⁄2 hours. A turkey cooked in the roaster oven is moist and juicy, but does not brown. If you want a turkey with browned skin, please use the Turkey Browning Sauce in the “Recipe” section.
•The Roasting Chart lists cooking times for tender cuts of meat that are usually dry-roasted. These roasts
are from the rib or sirloin area. To tenderize cuts from the leg (ham) or shoulder/chuck area, cook in liquid for a longer period of time.
•Times indicated are approximate and should be used only as a general guideline. Individual cuts of meat and personal preference may dictate longer or shorter roasting times.
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Roasting Chart
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MEAT THERMOMETER |
COOKING TIME |
FOOD |
WT. |
TEMPERATURE |
(at 325°F) |
Whole Turkey |
14-18 lbs. |
180°F |
2 to 3 hours |
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Turkey Breast |
5-7 lbs. |
180°F |
11⁄2 hours |
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Roasting Chicken |
6-8 lbs. |
180°F |
11⁄2 hours |
Beef Roast |
5-7 lbs. |
160°F (medium) |
21/2 hours |
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Fresh Pork Roast |
5-7 lbs. |
160°F (medium) |
2 hours |
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Picnic Shoulder Ham |
7-10 lbs. |
140°F |
2 to 3 hours |
(Fully Cooked) |
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Whole Ham |
15-18 lbs. |
140°F |
2 to 3 hours |
(Fully Cooked) |
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Baking
The roaster oven can bake your favorite cakes, pies, breads, or casseroles like a conventional oven. Pans and dishes should be placed on the rack for best heat circulation. Using the rack is also recommended for convenience in removing hot dishes and pans from the roaster oven.
Do not remove the cover of the roaster oven unless necessary. Removing
the cover allows heat to escape and effects the temperature of the roaster oven.
Steaming
Preheat roaster oven to 450ºF. To steam in the roaster oven, you will need a stainless steel colander. Place rack in the insert pan. Place insert pan in roaster oven. Pour 1 quart boiling
water into the insert pan. Place food to be steamed in the colander and place colander in insert pan. Cover and steam according to the following times or until desired doneness.
ITEM TO STEAM |
AMOUNT OF TIME |
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2 cauliflower heads, cut up |
10 minutes |
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2 bunches of broccoli, cut up |
10 minutes |
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2 pounds shrimp |
10 minutes |
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Warming Rolls, Biscuits, etc.
Preheat roaster over to 250ºF. You will need two small ovenproof containers to hold water. Emptied and washed food cans are perfect. Fill the cans two-thirds full with hot water and place
in opposite corners of the insert pan. Stack rolls, biscuits, or pancakes in insert pan. Do not let them touch sides of pan. Cover and keep warm up to
one hour. |
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Quantity Cooking
The insert pan may be used as a large cooking utensil when cooking or heating large quantities, about
4 gallons. It may be used to simmer sauces, soups, or stews, or simply to heat or warm large quantities. When cooking or heating soups or stews in the roaster oven, stir occasionally for quicker, even heating.
For example, set the temperature control at 400°F and the roaster oven will warm vegetable beef soup from refrigerated temperature to serving temperature in about two hours. To cook soups, stews, or sauces, set the temperature control on 225°F and allow 4 to 8 hours to simmer, depending on recipe.
Cleaning Your Roaster Oven
1.Turn temperature control to OFF. Unplug roaster oven from outlet and let cool.
2.Wash cover, rack, and insert pan in hot, soapy water. To remove
burned-on food, let soak, then scrub with a nylon scouring pad. Rinse in hot water, then dry.
3.Wipe the inside of the roaster base with a damp cloth.
4.Wipe the outside of the roaster oven with a damp, soapy cloth; then dry.
NOTE: Never immerse roaster base in water or other liquid.
Roaster Oven Recipes
Unless otherwise instructed, preheat roaster oven for 15 minutes to the temperature stated in the recipe.
If recipe calls for the use of a baking pan or dish, take the rack out of the oven. Preheat oven to desired temperature. Then place pan on the rack and then place both into the roaster oven. Bake as instructed in the recipe. The rack makes it easier to place or remove pans or dishes in the hot roaster oven.
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Appetizers
Party Meatballs
5-pound bag pre-cooked |
12-ounce jar currant jelly |
frozen meatballs |
12-ounce bottle chili sauce |
12-ounce jar grape jelly |
12-ounce bottle cocktail sauce |
Let meatballs thaw overnight in refrigerator. Place meatballs in insert pan. In a large mixing bowl beat together jellies and sauces. Pour over meatballs. Bake at 250ºF for 2 hours or until heated through.
Baked Crab and Brie Dip
1 tablespoon vegetable oil |
1 cup milk |
1 tablespoon minced garlic |
1 pound crabmeat |
4 green onions, finely chopped |
10 ounces frozen, chopped spinach, |
(include half of green top) |
thawed and squeezed dry |
8 ounces Brie |
6-ounce jar marinated artichoke hearts, |
8 ounces cream cheese, |
drained and chopped |
room temperature |
1 tablespoon prepared mustard |
In a large skillet over medium heat, sauté the garlic and onion, until the onion is limp. Remove any rind from the Brie and cut into 1⁄2 inch pieces. Add to the skillet. Cut cream cheese into cubes and add to the skillet with the milk. Cook and stir just until cheeses melt. Remove from heat and dump into mixing bowl. Pick through crab to remove any pieces of shell. Add spinach, artichoke hearts, crab and mustard. Stir gently to mix then spoon into a greased shallow 2-quart baking dish or casserole. Place in roaster oven and bake at 425ºF for 15 to 20 minutes or until lightly browned. Serve with crackers or toasted slices of French bread.
Makes 8 hors d’oeurve servings.
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Main Dish/Entrees
Quick Roast Turkey
The roaster oven cooks a turkey in about half the time of a regular oven, but use a meat thermometer to make sure your turkey is thoroughly cooked. The roaster oven DOES NOT brown a turkey. The constant dripping of condensation from the cover of the roaster prevents the turkey from browning but also produces a turkey that is moist and juicy.
14 to 18 pound fresh or thawed turkey |
1 teaspoon salt |
|
1 onion, cut in half |
1⁄2 |
teaspoon pepper |
2 stalks celery |
1⁄4 |
cup butter, melted |
Remove the rack. Pour 1⁄2 cup water into the insert pan, cover and preheat to 325ºF. Remove giblets and neck from cavities of turkey. Set aside and use for giblet gravy. Rinse bird inside and out with cold water. Place onion and celery inside turkey. Rub outside with salt and pepper. Place on rack. Brush whole turkey with butter. Place in roaster. Cover and cook at 325ºF for 2 to 21⁄2 hours. Check meat thermometer reading. Continue cooking until meat thermometer registers 180ºF.
Turkey Browning Sauce
For turkey with a brown skin, use the following recipe before cooking:
1⁄4 cup melted butter or margarine
11⁄2 teaspoons browning sauce, like Kitchen Bouquet 1 teaspoon paprika
Wash turkey with cold water. Pat dry. Paint turkey with the browning mixture and cook as directed.
Whole Baked Ham
15 pound fully-cooked smoked ham |
1⁄2 cup orange juice |
2 cups water |
1 cup brown sugar |
1⁄2 cup honey |
|
Trim thick part of fat off of ham, down to 1⁄4-inch. Score remaining layer of fat into diamond design; this will help hold glaze. Place ham on rack and place in roaster. Pour 2 cups water into insert pan. Cover and roast at 325ºF for 1 hour. Combine remaining ingredients to make glaze. Remove cover and spoon half of glaze over ham. Cover and bake 1 more hour. Remove cover and spoon remaining glaze over ham. Replace cover, increase temperature to 400ºF and bake for 10 minutes to set glaze.
North Carolina Pork Barbeque
10 to 12 pounds Boston |
1⁄2 cup water |
blade pork roasts |
1 tablespoon black pepper |
2 28-ounce cans whole tomatoes |
2 tablespoons salt |
11⁄2 cups vinegar |
3 tablespoons sugar |
1⁄2 cup Worcestershire sauce |
1 to 2 tablespoons crushed red peppers |
Place pork in insert pan. In a large mixing bowl, combine remaining ingredients. Stir to mix and break up whole tomatoes. Pour tomato/vinegar mixture over pork. Cover and roast at 250ºF. Cook for 5 hours or until meat falls away from bone. Remove meat and slice or mince. Puree remaining sauce that pork was cooked with. Serve on buns with sauce and coleslaw. Makes 24 servings.
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Chili
2 tablespoons oil |
4 tablespoons canned, sliced |
2 pounds beef chuck, |
jalapeno peppers (half of 4-ounce can) |
cut into small pieces |
1 tablespoon minced garlic |
1 pound hot Italian sausage, |
4 tablespoons chili powder |
removed from casings |
2 tablespoons ground cumin |
1 pound sweet Italian sausage, |
1 teaspoon black pepper |
removed from casings |
2 16-ounce can kidney beans |
2 large onions, chopped |
28-ounce can diced tomatoes, undrained |
1 large green pepper, seeded |
12-ounce can tomato paste |
and chopped |
2 15-ounce cans chicken broth |
Set temperature dial to 400ºF. In insert pan, heat the oil. Add the beef and sausage and cook about 20 minutes. Add the onions, pepper, jalapeno, and garlic and cook 5 minutes. Stir in remaining ingredients. Reduce temperature to 275ºF. Cover and bake for 2 hours, stirring halfway though. Makes 5 quarts.
Roast Chicken with Honey Mustard Glaze
6 to 7 pound roaster chicken |
1⁄2 cup honey |
|
1⁄2 |
teaspoon salt |
3 tablespoons prepared mustard |
1⁄4 |
teaspoon pepper |
|
Remove giblets from roaster cavity and use for giblet gravy, if desired. Rinse chicken with cold water; pat dry. Sprinkle with salt and pepper. In a small bowl combine honey and mustard. Brush chicken with half of mixture. Place on rack and put into roaster oven. Cover and roast at 350ºF for 1 hour. Brush with remaining glaze. Continue to cook another 45 minutes or until done.
Whole Beef Tenderloin
1 whole beef tenderloin, 7-9 pounds
2 teaspoons each: oregano, basil, thyme, and salt
1 teaspoon each: ground red pepper, black pepper, chili powder, and onion powder
Trim off most of the fat covering the tenderloin. Fold thin, flat end of the tenderloin back toward middle and tie with kitchen twine. This is so the roast will cook more evenly. Combine all seasonings and rub over roast. Place roast on rack and place rack in roaster. Cover and roast at 400ºF for 11⁄2 hours before removing cover to check with meat thermometer. Cook to a minimum internal temperature of 140ºF for rare. Yield: 14 to 20 servings.
Blue Cheese Shrimp
4 ounces blue cheese, crumbled |
1 clove garlic, minced |
8 ounces cream cheese, cut in cubes |
1⁄3 cup white wine* |
and at room temperature |
2 pounds shelled raw shrimp |
1 tablespoon chopped fresh chives |
Cooked rice or pasta |
1 tablespoon chopped fresh parsley |
|
In a medium mixing bowl combine the blue cheese, cream cheese, chives, parsley, garlic, and wine. Beat until smooth. Fold in shrimp by hand. Pour into a greased shallow 2-quart casserole dish. Place in roaster oven and bake at 400ºF for 20 minutes or until mixture is bubbly and shrimp are just done. Mixture will be soupy. Serve over hot rice or pasta. Makes 6 servings.
* You may substitute 1⁄4 cup gingerale + 1 tablespoon lemon juice for the wine.
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Side Dishes
Seasoned Rice
8 cups regular or converted |
8 cups beef or chicken broth or bouillon |
white rice (uncooked) |
8 cups boiling water |
2 tablespoons dried minced onion |
1⁄2 cup butter or margarine, melted |
Remove insert pan from roaster oven. Preheat oven to 350ºF. Place all ingredients in insert pan. Stir to mix. Place insert pan in roaster oven. Cover and bake at 350ºF for 11⁄2 hours. Makes 30 servings.
Baked Potatoes
10 pounds baking potatoes
Wash and scrub the potatoes. Pierce all the potatoes, several times. Stack in the roaster oven so that they are not touching the sides of the insert pan. Bake at 400ºF for 1 hour, or until done. Check for doneness by piercing with a fork.
Southern Baked Beans
1 pound lean ground beef |
3⁄4 cup ketchup |
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1 envelope dry onion soup mix |
2 tablespoons prepared mustard |
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2 16-ounce cans pork and beans |
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1 tablespoon vinegar |
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1 16-ounce can kidney beans |
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Do not drain beans. In a large skillet brown ground beef until done. Discard grease. Place browned ground beef, soup mix, pork and beans, kidney beans, ketchup, mustard, and vinegar into a 3-quart casserole or baking dish. Mix thoroughly. Place in roaster oven and bake at 350ºF for 35 to 45 minutes.
Makes 10 servings.
Corn Pudding
1⁄4 |
cup butter, melted |
3 cups milk |
1⁄4 |
cup flour |
6 eggs |
6 tablespoons sugar |
2 16-ounce cans whole kernel corn, |
|
2 teaspoon salt |
drained |
|
1⁄2 |
teaspoon pepper |
|
Pour butter into a 9x13-inch baking dish or pan. Tilt to coat bottom and sides of pan. In a small bowl combine flour, sugar, salt, and pepper; set aside. In a large mixing bowl, whisk together milk and eggs. Stir in corn. Sprinkle flour-sugar mixture over top of corn mixture, then stir to blend. Pour into prepared pan. Place in roaster oven and bake at 350ºF for 35 to 45 minutes or until set.
Makes 10 to 12 servings.
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Creamed Potatoes
4 pounds white potatoes, |
11⁄2 teaspoons salt |
about 15 medium |
1⁄4 teaspoon pepper |
3 cups half and half |
4 tablespoons butter |
3 tablespoons finely minced onion |
|
Scrub the potatoes but do not peel. Place in a large pot and cover with water. Place over high heat and bring to boil. Reduce to simmer and cook until done, about 45 minutes. Refrigerate overnight. Grate the potatoes. It is not necessary to peel them. Place grated potatoes, half and half, onion, salt, and pepper in a large bowl and stir to mix. Put butter in a 9x13-inch baking dish and rotate dish to coat. Spoon in potato mixture. Place in roaster oven and bake at 375ºF for 1 hour.
Makes 10 servings.
Cheddar Onion Cornbread
1⁄4 cup butter |
2 eggs |
|
11⁄2 |
cups chopped onion |
1 cup milk |
8-ounce container sour cream |
2 8-ounce packages corn muffin mix |
|
11⁄2 |
cups grated cheddar cheese, |
15-ounce can cream corn |
|
divided |
3 drops hot pepper sauce |
In a skillet over medium high heat, sauté onions in butter until soft. Transfer to a medium mixing bowl and let cool. Stir in sour cream and 1 cup of the cheddar cheese. Set aside.
In another bowl, whisk eggs. Then add milk, muffin mix, cream corn, and pepper sauce. Stir until mixed. Spread muffin batter into a greased 9x13-inch baking pan. Dollop sour cream mixture over top of batter. Sprinkle remaining cheddar cheese over all. Place in roaster oven and bake at 425ºF for 30 to 35 minutes. Let set for 5 minutes before cutting.
Desserts
Gingerbread with Lemon Sauce
Gingerbread |
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1⁄2 cup butter, softened |
1⁄2 teaspoon baking soda |
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1 cup brown sugar |
1⁄8 |
teaspoon salt |
2 eggs |
1 tablespoon ground ginger |
|
1 cup milk |
1⁄4 |
teaspoon cinnamon |
1 cup molasses |
1⁄4 |
teaspoon cloves |
21⁄2 cups flour |
1⁄4 |
teaspoon nutmeg |
Grease a 9x13-inch baking pan. In a large bowl, cream together butter and sugar. Add eggs and mix well. Add milk and molasses and mix thoroughly. Add flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Beat well. Pour batter into greased pan. Place in roaster oven and bake for 35 to 40 minutes at 350ºF until gingerbread begins to pull away slightly from sides of pan.
Lemon Sauce |
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|
2 tablespoons cornstarch |
1 cup hot water |
|
1⁄2 |
cup sugar |
2 tablespoons butter |
1⁄8 |
teaspoon salt |
Juice and grated peel from one lemon |
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