BELLA 13425 Instruction Manual

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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 fiche....................................................................................................	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.

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 nonflammable, 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, fires 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.

1.A person who has not read and understood all operating and safety instructions is not qualified 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 flammable 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 flame.

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.

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 fit in a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified 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 finish of the counter top or table top or other furniture, place NON-PLASTIC coasters or place mats between the appliance and the finish of the counter top or table top. Failure

to do so may cause the finish 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.

Getting To Know Your 18 Quart Roaster Oven

Product may vary slightly from illustration

Lid handle	Fig. 1
Lid handle
Lid	Steam vent
	holes
Wire cooking rack
with handles

Liner
Base
Base handles
	Power ON
Temperature	indicator light
control
	Polarized plug

Before Using for the First Time

1. Carefully unpack the Roaster Oven and remove all packaging materials.

2Always place the Roaster Oven on a nonflammable, non-burnable, heatresistant 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.

3Wash the wire cooking rack with handles, lid and liner in warm soapy water. Rinse and dry thoroughly.

4Wipe 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.

5Reinsert the liner into the Roaster Oven base. Add lid to store until ready for use.

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 first use. This should disappear after the first heating of the Roaster Oven.

3.Use the wire cooking rack for baking or fatfree 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 first. 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 first. 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 efficient build up of heat, do not lift the lid during the first 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 after 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

Cooking Table

Weight	Temperature	Time	Internal
		(min. kg	Temperature
(kg/lb)	(°C/°F)
		/min. lbs)	(°C/°F)

BEEF
Rib Eye Roast	2.7-3.6		6-8	177˚	350˚	34-40		15-18	57˚/135˚
Standing	3.6-4.5		8-10	163˚	325˚	44	-55	20-25	57˚/135˚
Rib Roast
Tenderloin	1.5	-1.8	3.5-4	232˚	450˚	18-26		8-12	52˚/125˚
Pot Roast	1.8	-2.7	4-6	149˚	300˚	67-90		30-40	93˚/200˚
Corned Beef	1.4	-1.8	3-4	149˚	300˚	34-44		15-20	93˚/200˚

LAMB
Lamb Leg	2.3-3.6		5-8	177˚	350˚	40-44		18-20	60˚/140˚
Rack	0.5-0.9		1-2	204˚	400˚	40		18	57˚/135˚
Shoulder	1.4	-1.8	3-4	177˚	350˚	55		25	93˚/200˚

PORK
Pork Loin	1.4	-2.3	3-5	177˚	350˚	55-67		25-30	71˚/160˚
Ribs	1.4	-2.3	3-5	204˚	400˚	78		35	82˚/180˚
Ham,	2.3-4.5		5-10	163˚	325˚	44-55		20-25	71˚/160˚
Fully Cooked
POULTRY
Chicken, Whole	1.4	-1.8	3-4	204˚	400˚	34		15	77˚/170˚
Turkey, Stuffed	1.4	-3.6	3-8	190˚	375˚	40-44		18-20	77˚-82˚/170˚-180˚
Turkey, Brined	5.4-8.2		12-18	177˚	350˚	40-44		18-20	77˚-82˚/170˚-180˚
Cornish Hens	0.5-0.9		1-2	177˚	350˚	40-44		18-20	77˚-82˚/170˚-180˚
Duck	1.8	-2.7	4-6	204˚	400˚	44-55		20-25	79˚-82˚/175˚-180˚

VEAL
Rack	1.8		4	204˚	400˚	67-68		30-35	68˚/155˚
Roast	1.1-2.3		2.5-5	177˚	350˚	66-78		30-35	68˚-82˚/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.

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 stuffing 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 flavor. 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 off 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 after the reduction.

•Simmering less tender cuts of meat will make them very tender. Add a glaze, gravy or a flavorful 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 fit before filling.

Hint: Fit 3 (1-1/2-quart) pans into the liner to prepare meat, vegetables and potatoes at the same time.

•Metal pans are recommended as they provide better 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 serviceable parts. Do not attempt to repair it yourself. Any servicing requiring disassembly, other than cleaning, must be performed by a qualified 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.

1Before cleaning, unplug the appliance from the wall outlet and allow to cool.

2Remove the wire rack from the liner.

3Remove any excess fat and food particles from the removable liner. Wash liner and wire rack with hot, soapy water and dry thoroughly.

4When dry, reinsert the liner into the Roaster Oven base.

5For stubborn buildups, soak liner in water with vinegar. Use a non metallic scrubbing pad to clean the liner.

6Wipe the Roaster Oven base with a warm, wet sponge and dry with a soft dry cloth.

7Do not use steel wool, scouring pads or abrasive cleaners on any parts of the appliance.

8DO 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.

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

•3 medium onions, chopped

•2 small carrots, diced

•2 ribs celery, chopped

•6 sprigs fresh thyme

•6 tablespoons unsalted butter, melted

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 fit. Tuck wings behind the back to truss the turkey.

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 stuffing.

Cranberry Apple Maple Glazed Stuffed Turkey

Serves 12-16

•1 (12 - 15 lbs.) turkey, fresh or thawed

•1 tablespoon flour

•1 turkey roasting bag

Spicy Cornbread Dressing

•2 (8 oz.) packages corn bread mix

•2 tablespoons vegetable oil

• 1 lb. chorizo (may substitute		• 1/4 teaspoon ground black
	any sausage of your choice)		pepper
•	1 egg	Cranberry Apple Maple Glaze
•	2 onions, chopped	•	3 tablespoons butter
• 2 cheyote squash, seeded		• 1 (12-oz. bag) cranberries
	and chopped	• 1/2 cup maple syrup
• 4 stalks celery, diced
		• 3/4 cup frozen cranberry juice
• 1 cup chicken broth
			concentrate, thawed
	(NOTE: Add 1/2 cup to	• 2 teaspoons apple cider
	side dish in oven)
			vinegar
•	1/2 stick unsalted
		• 3/4 cup apple cider
	butter, melted
		• 1/4 cup brown sugar
• 1/4 cup chopped fresh parsley
		•	1 teaspoon salt
• 2 tablespoons herbs de
		• 1 teaspoon freshly ground

Provence	black pepper

•1/2 teaspoon salt

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 stuffing mixture as will fit. Tuck wings behind the back to truss the turkey.

5.Place remaining stuffing into a separate dish; drizzle 1 cup chicken broth over stuffing and finish baking in the oven @ 177ºC/350ºF.

6.Brush turkey breast with butter, then, following the instructions on the turkey roasting bag, add flour 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 stuffing 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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