BELLA 13425 Instruction Manual
18 Qt. Roaster Oven
Rôtissoire de 17 L.
Asador de
18 cuartos
Instruction Manual
Recipe Guide
Manuel d’instructions
Guide de recettes
Manual de instrucciones
Guía de recetas
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Table Of Contents
Important Safeguards .......................................................................................... 2-3
Additional Important Safeguards ...................................................................... 3-4
Notes on the Cord ....................................................................................................5
Notes on the Plug .....................................................................................................5
Getting to Know Your 18 Qt. Roaster Oven ..........................................................6
Before Using for the First Time .............................................................................. 7
Operating Instructions .............................................................................................7
Basic Cooking Chart .................................................................................................8
Hints for Cooking in the Roaster Oven ..................................................................9
Hints for Baking in the Roaster Oven ....................................................................9
User Maintenance Instructions ............................................................................10
Care & Cleaning Instructions ................................................................................ 10
Storing Instructions ...............................................................................................10
Recipes ................................................................................................................11-13
Warranty ..................................................................................................................14
Table des matières
Consignes de sécurité importantes ................................................................15-16
Autres consignes de sécurité importantes .................................................... 17-18
Notes sur la che ....................................................................................................18
Remarques sur le cordon ...................................................................................... 18
Caractéristiques ......................................................................................................19
Mode d’emploi .................................................................................................. 19-20
Tableau de cuisson .................................................................................................21
Conseils de cuisson ................................................................................................22
Cuisson dans la rôtissoire .....................................................................................23
Entretien et nettoyage ..................................................................................... 23-24
Rangement ..............................................................................................................24
Recettes ............................................................................................................. 25-27
Garantie ...................................................................................................................28
Índice
Medidas de seguridad importantes ............................................................... 29-30
Otras medidas de seguridad importantes .................................................... 31-32
Notas sobre el cable ..............................................................................................32
Notas sobre el enchufe ..........................................................................................32
Conozca su horno asador de 18 cuartos .............................................................33
Antes de utilizar por primera vez .........................................................................33
Instrucciones de funcionamiento ...................................................................34-35
Consejos para cocinar en el horno asador .........................................................36
Consejos para hornear en el horno asador ........................................................36
Instrucciones de mantenimiento para el usuario ..............................................36
Instrucciones de limpieza y cuidado ............................................................. 37-38
Instrucciones de almacenamiento .......................................................................38
Recetas ...............................................................................................................39-42
Garantía ...................................................................................................................43
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. To protect against electrical shock, do not immerse
cord, plugs or appliance in water or other liquid.
4. This appliance is not intended for use by persons
(including children) with reduced physical, sensory
or mental capabilities, or lack of experience and
knowledge, unless they have been given supervision or
instruction concerning use of the appliance by a person
responsible for their safety.
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 completely 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 damaged in any manner. Return appliance to
the nearest authorized service facility for examination,
repair or mechanical 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.
11. Do not place on or near a hot gas or electric burner, or
in a heated oven.
12. CAUTION: To protect against damage or electric shock,
do not cook in the base. Cook only in the liner provided.
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13. Before cooking in the Roaster Oven, always make sure
the temperature control is OFF. Plug Roaster Oven cord
into the wall outlet; then turn temperature control to the
desired temperature.
14. To disconnect, turn the temperature control to OFF, then
remove plug from wall outlet.
15. Extreme caution must be used when moving an
appliance containing hot oil or other hot liquids.
16. Do not use appliance for other than intended use.
17. Always place the Roaster Oven on a nonammable,
non-burnable, heat-resistant surface when cooking.
Never place it on carpet, furniture, or other
combustible materials.
18. Operate Roaster Oven in a well-ventilated area away
from walls and other combustible materials.
FOR HOUSEHOLD
USE ONLY
SAVE THESE
INSTRUCTIONS
ADDITIONAL IMPORTANT
SAFEGUARDS
CAUTION, HOT SURFACES: This appliance generates heat
and escaping steam during use. Proper precautions must
be taken to prevent the risk of burns, res or other injury to
persons or damage to property.
CAUTION: This appliance is hot during operation and retains
heat for some time after turning OFF. Always use oven
mitts when handling hot materials and allow metal parts to
cool before cleaning. Do not place anything on top of the
appliance while it is operating or while it is hot.
3
1. A person who has not read and understood all
operating and safety instructions is not qualied to
operate this appliance. All users of this appliance must
read and understand this instruction manual before
operating or cleaning this appliance.
2. If this appliance falls or accidentally becomes immersed
in water, unplug it from the wall outlet immediately. Do
not reach into the water!
3. When using this appliance, provide adequate air space
above and on all sides for air circulation. Do not operate
this appliance while it is touching or near curtains, wall
coverings, clothing, dishtowels or other ammable
materials.
4. If this appliance begins to malfunction during use,
immediately unplug the cord. Do not use or attempt to
repair a malfunctioning appliance!
5. The cord to this appliance should be plugged into a
120V AC electrical wall outlet.
6. Do not use this appliance in an unstable position.
7. Never use the roaster oven or liner on a gas or electric
cooktop or on an open ame.
8. To avoid scalding, lift lid off the roaster oven carefully.
Point the lid away from face and hands while opening
and allow water to drip into the liner.
CAUTION: When operating this appliance, always cook with
the liner properly set into the base. To prevent damage or
shock hazard, do not cook in the base without the liner.
4
Notes on the Plug
This appliance has a polarized plug (one blade is wider than the other).
To reduce the risk of electric shock, this plug will t in a polarized outlet only
one way. If the plug does not t fully into the outlet, reverse the plug. If it still
does not t, contact a qualied electrician. Do not modify the plug in any way.
Notes on the Cord
The provided short power-supply cord (or detachable power-supply cord)
should be used to reduce the risk resulting from becoming entangled in or
tripping over a longer cord. Do not use an extension cord with this product.
Plasticizer Warning
CAUTION: To prevent Plasticizers from migrating from the nish of the counter
top or table top or other furniture, place NON-PLASTIC coasters or place mats
between the appliance and the nish of the counter top or table top. Failure
to do so may cause the nish to darken; permanent blemishes may occur or
stains can appear.
Electric Power
If the electrical circuit is overloaded with other appliances, your appliance may
not operate properly. It should be operated on a separate electrical circuit from
other appliances.
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Getting To Know Your 18 Quart Roaster Oven
Product may vary slightly from illustration
Lid handle
Lid
Wire cooking rack
with handles
Liner
Base
Base handles
Temperature
control
Fig. 1
Steam vent
holes
Power ON
indicator light
Polarized plug
Before Using for the First Time
1. Carefully unpack the Roaster Oven and remove all packaging materials.
2 Always place the Roaster Oven on a nonammable, non-burnable, heat-
resistant surface, such as a countertop or table, when cooking. Operate
Roaster Oven in a well ventilated area away from walls, cabinets and
other combustible materials.
3 Wash the wire cooking rack with handles, lid and liner in warm soapy
water. Rinse and dr y thoroughly.
4 Wipe the Roaster Oven base with a clean, damp cloth or sponge, then
dry with another cloth. This will remove any dust that may have settled
during packaging.
5 Reinsert the liner into the Roaster Oven base. Add lid to store until
ready for use.
6
Operating Instructions
1. Turn the temperature control to OFF. Plug the Roaster Oven into
a 120 V AC electrical outlet.
IMPORTANT: Make sure liner is inside the Roaster Oven base.
2. Preheat Roaster Oven (without the wire rack) by turning the temperature
control to the recipe temperature. As the dial is turned, the power ON
indicator light will illuminate. Allow Roaster Oven to preheat for
20 minutes before cooking.
NOTE: Due to the manufacturing process, some smoke and odor may be
noticed during the rst use. This should disappear after the rst heating
of the Roaster Oven.
3. Use the wire cooking rack for baking or fat free roasting. Other foods
such as meats, soups and stews, can be prepared without using
the wire rack.
4. Prepare recipe according to instructions.
WARNING: Roaster Oven is hot. Use cooking mitts to add food
to the liner.
NOTE: If the wire cooking rack is to be used, use the handles to place the
wire rack into the liner rst. Then place food to be cooked onto
the wire rack.
NOTE: When cooking a meat and vegetable combination without a rack.
Place the vegetables in the bottom of the liner rst. Then add the meat
and other ingredients.
IMPORTANT: DO NOT FILL THE LINER MORE THAN
3/4 FULL WITH FOOD.
5. Cover Roaster Oven with the lid.
6. To ensure the efcient build up of heat, do not lift the lid during the rst
2 hours of cook time. Frequent lifting of the lid during cooking delays the
cooking time.
7. Cook according to recipe instructions.
8. Depending on the food served, when the cooking time is complete, turn
the temperature control to 93ºC/200ºF to keep food warm, or to
the OFF position. Unplug the unit.
9. Using oven mitts, carefully lift the lid slightly away from you to allow the
steam to escape for a few seconds before completely removing the lid.
10. Using oven mitts and a long handle spoon, remove food from the liner
onto a serving dish or platter.
11. Allow the Roaster Oven to cool completely before cleaning, see
CLEANING INSTRUCTIONS.
12. Clean and prepare the Roaster Oven base and parts for storing.
CAUTION: Even when turned OFF and unplugged, the Roaster Oven base
and liner top surface may remain hot for some time af ter using; allow unit to
cool completely before cleaning or storing.
NOTE: This chart is intended as a general guide. Please check temperatures
with a meat thermometer and follow USDA food safety guidelines
listed below
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Cooking Table
BEEF
Rib Eye Roast
Standing
Rib Roast
Tenderloin
Pot Roast
Corned Beef
LAM B
Lamb Leg
Rack
Shoulder
PORK
Pork Loin
Ribs
Ham,
Fully Cooked
POULTRY
Chicken, Whole
Turkey, Stuffed
Turkey, Brined
Cornish Hens
Duck
VEAL
Rack
Roast
Weight
(kg/lb)
2.7-3.6 6 -8
3.6 -4. 5 8-10
1.5-1.8 3. 5- 4
1.8-2.7 4 -6
1.4-1.8 3 -4
2.3 -3.6 5 -8
0.5 -0. 9 1-2
1.4-1.8 3 -4
1.4-2. 3 3- 5
1.4-2. 3 3- 5
2.3 -4. 5 5-10
1.4-1.8 3 -4
1.4- 3.6 3- 8
5.4 -8. 2 12-18
0.5 -0. 9 1-2
1.8-2.7 4 -6
1.8 4
1.1-2.3 2.5 -5
Temperature
(°C/°F)
177˚ 35 0˚
163˚ 32 5˚
232˚ 4 50˚
149˚ 30 0˚
149˚ 30 0˚
177˚ 35 0˚
204˚ 4 00˚
177˚ 35 0˚
177˚ 35 0˚
204˚ 4 00˚
163˚ 32 5˚
204˚ 4 00˚
190˚ 37 5˚
177˚ 35 0˚
177˚ 35 0˚
204˚ 4 00˚
204˚ 4 00˚
177˚ 35 0˚
Time
(min. kg
/min. lbs)
34- 40 15-18
44 -55 2 0-25
18-26 8 -12
67-9 0 30- 40
34- 44 15-20
40 -4 4 18-20
40 18
55 25
55- 67 25 -3 0
78 35
44 -55 2 0-25
34 15
40 -4 4 18-20
40 -4 4 18-20
40 -4 4 18-20
44 -55 2 0-25
67-6 8 30 -35
66-78 3 0- 35
Internal
Temperature
(°C/°F)
57˚/135 ˚
57˚/135 ˚
52˚/125˚
93˚/2 00˚
93˚/2 00˚
60˚/140 ˚
57˚/135 ˚
93˚/2 00˚
71˚/160˚
82˚/180 ˚
71˚/160˚
77˚/170˚
77˚-8 2˚/170˚-180˚
77˚-8 2˚/170˚-180˚
77˚-8 2˚/170˚-180˚
79˚-82 ˚/175˚-180˚
68˚/15 5˚
68˚-8 2˚/155˚-180˚
NOTE: This chart is intended as a general guide. Please check temperatures
with a meat thermometer and follow USDA food safety guidelines
listed below.
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USDA Cooking Guidelines
PLEASE NOTE: The USDA recommends that meats such as beef and lamb,
etc. should be cooked to an internal temperature of 145ºF/63ºC. Pork should be
cooked to an internal temperature of 160ºF/71ºC and poultry products should
be cooked to an internal temperature of 170ºF/77ºC - 180ºF/82ºC to be sure any
harmful bacteria has been killed. When reheating meat/poultry products, they
should also be cooked to an internal temperature of 165ºF/74ºC.
Hints for Cooking in the Roaster Oven
• Smaller turkeys, under 6.8 kg/15 lbs., cook more evenly than larger birds.
• Roast turkey for 40 minutes/kg or 18 minutes/lb.
(including stufng weight)
• Foods cut into uniform pieces will cook faster and more evenly than
foods left whole such as roast or poultry.
• Browning meats before slow cooking, helps reduce the amount of fat
and adds richness and avor. Turn temperature control to 232ºC/450ºF
and add oil or butter. Sear for 10 to 15 minutes per side until golden
brown.
• The higher the fat content, the less cooking liquid needed. When cooking
meats with a high fat content, use thick onion slices under it so that the
meat will not sit and cook in the fat. If necessary, use a slice of bread,
a spoon, or a straining spoon to skim of f excess fat from top of foods
before serving.
• If a recipe results in too much liquid at the end of the cooking time,
remove the lid and turn the temperature control to 232ºC/450ºF.
After 10 to 20 minutes, the amount of liquid will be reduced.
NOTE: To thicken quickly, drain excess liquid into in a small saucepan
and simmer until it has reduced to half. Season to taste af ter the
reduction.
• Simmering less tender cuts of meat will make them ver y tender.
Add a glaze, grav y or a avorful sauce before serving.
• To assure overall browning for brined or self-basting turkeys or other
poultry, air-dry turkey uncovered in the refrigerator for 8 to 24 hours.
(See recipe included in this Instruction Manual.)
Baking in the Roaster Oven
• Turn the temperature control to the desired temperature. Allow Roaster
Oven to preheat for 20 minutes.
• Cover the wire rack with heavy duty aluminum foil to use as
a baking sheet.
• Place the wire rack inside the preheated liner; add baking pans and
casserole dishes to the top of the rack.
• The liner and rack will hold most 1 and 2-quart casserole dishes, most
9 x 13-inch baking pans, and 8 and 9-inch pie pans. Check dishes/pan(s)
for t before lling.
Hint: Fit 3 (1-1/2-quart) pans into the liner to prepare meat, vegetables
and potatoes at the same time.
9
• Metal pans are recommended as they provide bet ter heat transfer and
promote browning.
• Cover with a loose layer of aluminum foil if the dish/pan does not
have a lid.
• Cook according to recipe instructions.
• Convenience foods can be baked in the Roaster Oven.
Steaming in the Roaster Oven
• Preheat the Roaster Oven to 177ºC/350ºF.
• Add 2 inches water to the Roaster Oven. Insert the rack into the liner.
• Place foods to be steamed in a metal colander or steaming basket.
• Steam according to recipe instructions.
User Maintenance Instructions
This appliance requires little maintenance. It contains no user ser viceable
parts. Do not attempt to repair it yourself. Any servicing requiring
disassembly, other than cleaning, must be performed by a qualied
appliance repair technician.
Care & Cleaning Instructions
CAUTION: To avoid accidental burns, allow your Roaster Oven to cool
thoroughly before cleaning.
CAUTION: To avoid any sparks at the outlet, make sure the temperature
control is in the OFF position.
1 Before cleaning, unplug the appliance from the wall outlet and
allow to cool.
2 Remove the wire rack from the liner.
3 Remove any excess fat and food particles from the removable liner.
Wash liner and wire rack with hot, soapy water and dry thoroughly.
4 When dr y, reinsert the liner into the Roaster Oven base.
5 For stubborn build ups, soak liner in water with vinegar. Use a non-
metallic scrubbing pad to clean the liner.
6 Wipe the Roaster Oven base with a warm, wet sponge and dr y with a
soft dry cloth.
7 Do not use steel wool, scouring pads or abrasive cleaners on any parts
of the appliance.
8 DO NOT IMMERSE THE ROASTER OVEN BASE IN WATER
OR OTHER LIQUID.
Storing Instructions
1. Never store the Roaster Oven while it is hot or wet.
2. Make sure all parts are clean and dry before storing.
3. To store, replace the clean liner into the Roaster Oven base. Place the
cleaned wire rack with handles into the liner. Add the lid, and
store until use.
4. Store appliance in its box or in a clean, dry place.
5. Never wrap cord tightly around the Roaster Oven; keep it loosely coiled.
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Recipes
Recipes
A Note About Turkeys...
Achieving a brown, crispy skin over a moist bird, is oftentimes a
problem when it comes to roasting poultry, especially turkey, in the
Roaster Oven. To assure a juicy, soft texture, we suggest brining the
turkey yourself (simple recipe follows) or purchasing a pre-basted
bird. To ensure a crisp skin, the turkey should then be air-dried in the
refrigerator for 8 to 24 hours and then cooked at a high temperature.
Finally, the skin is brushed with melted butter to promote
overall browning.
Brined & Air-Dried Roasted Turkey with Crisp,
Browned Skin
Serves 10–12
Brine:
• 4 cups kosher salt or
2 cups table salt
• 1 (12 - 15 lbs.) turkey, fresh or
thawed
• 2 oranges, quartered
• 2 lemons, quartered
1. Brine turkey. Dissolve salt in 2 gallons cold water in a heavy
brining bag.
2. Add turkey to the bag, seal, place into the liner and
refrigerate for 4 to 12 hours.
3. Remove turkey from brining bag, rinse well under cool
running water. Pat dry inside and out with paper towels.
4. Air-dry turkey before roasting.
5. Spray wire rack with vegetable cooking spray and place
into the liner.
6. Place bird breast-side up onto the rack and refrigerate,
uncovered, 8 to 24 hours.
7. Preheat Roaster Oven to 204ºC/400ºF.
8. Toss onions, carrots, and celery with 2 sprigs thyme and 1
tablespoon butter in medium bowl.
9. Fill the turkey cavity with oranges, lemons, and then as
much of the vegetable mixture as will t. Tuck wings
behind the back to truss the turkey.
• 3 medium onions, chopped
• 2 small carrots, diced
• 2 ribs celery, chopped
• 6 sprigs fresh thyme
• 6 tablespoons unsalted butter,
melted
11
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10. Scatter remaining vegetables and herbs in the liner; pour 1
cup water over vegetables.
NOTE: To save time on cleanup, cover the wire rack with
heavy duty aluminum foil; then pierce 20 to 30 small holes
in the foil with a paring knife.
11. Brush turkey breast with butter, then set turkey breast-side
down on foil-lined wire rack. Brush back of turkey with
butter.
12. Add lid. Roast 45 minutes @ 204ºC/400ºF.
13. Brush turkey’s back with butter. Use 2 carving forks to
re-position the bird. Insert 1 fork into the neck cavity and
the other in the chest cavity. Carefully lift the turkey up
and out of the liner, rotate the turkey leg/wing--side up.
NOTE: If liquid in bottom of liner has evaporated,
add 1/2 cup water.
14. Roast 15 minutes @ 204ºC/400ºF.
15. Brush exposed surfaces with butter and, using 2 carving
forks, rotate turkey second leg/wing-side up.
Roast 15 minutes @ 204ºC/400ºF.
16. Brush exposed surfaces with butter and, using the 2
carving forks, rotate turkey breast-side up and continue
roasting.
17. Roast turkey 30 to 45 additional minutes. Use a meat
thermometer to test for doneness. until the thickest part of
the breast registers 74ºC/165ºF; the thickest part of thigh
registers 77 to 80ºC/170 to 175ºF on a meat thermometer,
and the juices run clear.
18. Carefully transfer the cooked turkey from the wire rack to
a carving board and loosely tent with foil. Allow turkey to
rest for 20 minutes before carving.
Using a roasting bag to cook your turkey will ensure a moist
and delicious bird, with no need for basting during cooking.
The turkey is glazed before serving to add a fruity sweet note
to the spicy cornbread stufng.
Cranberry Apple Maple Glazed Stuffed Turkey
Serves 12-16
• 1 (12 - 15 lbs.) turkey, fresh or
thawed
• 1 tablespoon our
• 1 turkey roasting bag
Spicy Cornbread Dressing
• 2 (8 oz.) packages corn bread
mix
• 2 tablespoons vegetable oil
12
• 1 lb. chorizo (may substitute
any sausage of your choice)
• 1 egg
• 2 onions, chopped
• 2 cheyote squash, seeded
and chopped
• 4 stalks celery, diced
• 1 cup chicken broth
(NOTE: Add 1/2 cup to
side dish in oven)
• 1/2 stick unsalted
butter, melted
• 1/4 cup chopped fresh parsley
• 2 tablespoons herbs de
Provence
• 1/2 teaspoon salt
• 1/4 teaspoon ground black
pepper
Cranberry Apple Maple Glaze
• 3 tablespoons butter
• 1 (12-oz. bag) cranberries
• 1/2 cup maple syrup
• 3/4 cup frozen cranberry juice
concentrate, thawed
• 2 teaspoons apple cider
vinegar
• 3/4 cup apple cider
• 1/4 cup brown sugar
• 1 teaspoon salt
• 1 teaspoon freshly ground
black pepper
1. Bake cornbread according to package directions. Cool and crumble
cornbread into a large bowl.
2. Heat oil in a large skillet over medium-high heat. Cook chorizo
until brown and crumbly, remove meat from the skillet but keep
the oil in the pan. Add onions, chayote squash and celery; cook
stirring occasionally until tender, about 5 minutes.
3. Toss the cooked mixture and the chorizo into the bowl with the
crumbled cornbread. Stir in 1/2 cup chicken broth. Season with
herbs de Provence, salt and pepper.
4. Fill the turkey cavity with as much of the stufng mixture as will
t. Tuck wings behind the back to truss the turkey.
5. Place remaining stufng into a separate dish; drizzle 1 cup chicken
broth over stufng and nish baking in the oven @ 177ºC/350ºF.
6. Brush turkey breast with butter, then, following the instructions
on the turkey roasting bag, add our to the bag and distribute
before placing the turkey in the bag (breast-side down).
7. Roast turkey for 40 minutes/kg or 18 minutes/lb.,
including stufng weight.
8. 1 hour before estimated completion, using a kitchen scissors, cut
and remove the bag, leaving the bird and cooked juices in the liner.
9. Brush turkey generously with glaze. Replace lid and cook
for another 45 minutes, or until meat thermometer reaches
82ºC/180°F when inserted into the deepest part of the thigh.
10. Brush with remaining glaze. Carefully transfer the cooked turkey
from the wire rack to a carving board and loosely tent with foil.
Allow turkey to rest for 20 minutes before carving.
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