Hamilton Beach 32184C User Manual
Roaster Oven
840135800
READ BEFORE USE
LIRE AVANT L’UTILISATION
LEA ANTES DE USAR
English ................................................ 2
USA: 1-800-851-8900
Français ............................................ 16
Canada : 1-800-267-2826
Español .............................................. 32
México: 01 800 71 16 100
Le invitamos a leer cuidadosamente este
instructivo antes de usar su aparato.
Rôtissoire
Horno Asador
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IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS!
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.
Other Consumer Safety Information
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. Steam escaping from under lid 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.
PLEASE READ THIS BOOK!
THE ROASTER OVEN COOKS
SOME FOODS FASTER THAN A
CONVENTIONAL OVEN.
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 heating non-food products such
as 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.
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Parts & Features
Optional Accessories (on select models only)
1. Lid
2. Lid Holders
(select models only)
3. Rack
4. Removable Insert Pan
5. Base
6. Temperature Control
Buffet Lid
Buffet Pans
Using Your Roaster Oven
BEFORE FIRST USE: Wash the insert pan, rack, and lid 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
(except when using buffet pans). 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.
See purchase information on page 8.
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To Use Your Roaster Oven
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
with lid on.
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 lid.
5. When finished cooking, remove lid.
Wearing oven mitts, remove food by
using the rack.
6. Turn temperature control to OFF
and unplug roaster oven.
NOTE:
• The insert pan should always be
placed in the roaster base when
cooking (except when using buffet
pans).
4
Pan Sizes!
Following are pan sizes which will fit in
the roaster oven:
• One 9 x 13-inch (23x33 cm) baking or
10 x 14-inch (26x35 cm) roasting pan
• Two 9 x 5-inch (23x13 cm)
or 8 x 4-inch (20x20 cm) loaf pans
• One tube or bundt pan
Tips About Your Roaster Oven (cont.)
• Most heat-resistant glass casserole
dishes fit in the roaster 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, the 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 lid of the roaster
oven unless necessary. Removing the
lid allows heat to escape and affects
the temperature of the roaster oven.
To Use Your Roaster Oven Buffet Lid
(on select models)
The buffet lid is designed to provide
easy access to food when basting or
serving.
1. Rotate the buffet lid knob clockwise
to unlock and lift up on the handle to
open.
2. Rotate the buffet lid knob counterclockwise to lock the access door on
the lid.
NOTE: Always ensure the access door
is in the locked position on the lid
before lifting the entire lid. Locking the
access door will prevent it from opening against your hand or arm when
lifting the entire lid.
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1. Wash all pans with warm, soapy
water.
2. Remove the roaster oven’s insert
pan from the oven well (if present).
Fill the roaster oven well with 2 gallons (8 L) of water.
3. Spray inside the buffet pans with a
non-stick cooking spray before each
use. Place the empty buffet pans on
well edge. Ensure that pans are
secure. The pans should not float.
4. Cover with roaster oven lid and plug
roaster oven into outlet. Preheat on
350ºF (180ºC) for 30 minutes or until
water is very hot.
5. Uncover and carefully place hot,
cooked food in buffet pans.
6. Cover and reduce heat setting to
200ºF (93ºC)s to keep foods warm.
Adjust temperature as needed.
7. Stir food occasionally and keep food
covered to maintain temperature.
8. Carefully add more hot water if
necessary.
NOTES:
• Do not attempt to carry the three
roaster oven buffet pans while they
are interlocked.
• Do not carry the roaster oven buffet
pans without
oven mitts.
To Use Your Roaster Oven Buffet Pans
(on select models – or see purchase information on page 8)
wCAUTION
Burn Hazard
• Escaping steam may cause burns.
• Use hot mitt to protect hand when opening hot roaster oven.
• Buffet pans are hot. Handle carefully.
Tips for Best Results
CAUTION: Internal food temperature
should be kept at or above 150ºF (66ºC).
• All buffet pans must be in place when
using the roaster oven buffet pans.
• Only use buffet pans to keep cooked
foods warm.
• Buffet pans must not be used on a
cooktop or in a microwave oven.
Buffet pans may be used in a
conventional oven.
• When filling buffet pans with foods
that may stick, spray the inside of the
buffet pans with non-stick cooking
spray.
• If food is too dry, add broth or juice to
help keep food moist while warming.
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Roasting Chart
WT. MEAT COOK TIME COOK TIME
FOOD LBS THERM. (18 qt./325°F) (22 qt./325°F)
14-18 180°F 2 to 3 hours 2 to 3 hours
19-24 180ºF N/A 2 to 3 hours
5-7 180°F 11⁄2 hours 11⁄2 hours
6-8 180°F 1 to 11⁄2 hours 1 to 11⁄2 hours
5-7 160°F (med) 21/2 hours 21/2 hours
5-7 160°F (med) 2 hours 2 hours
7-10 140°F 2 to 3 hours 2 to 3 hours
15-18 140°F 2 to 3 hours 2 to 3 hours
Whole Turkey
Whole Turkey
Turkey Breast
Roasting Chicken
Beef Roast
Fresh Pork Roast
Picnic Shoulder Ham
Whole Ham
(Fully Cooked)
(Fully Cooked)
6
• 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 (68 to 71ºC).
The “Fully Cooked” hams have been
smoked or cured and already
cooked. The ham does not require
further cooking, but heating to 140°F
(60ºC) improves the flavor.
• The roaster oven cooks turkeys in less
time than conventional ovens. A 14 to
18 pound (6.3-8.1 kg) 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.
Roasting
Roasting Meats and Poultry
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Steaming
Preheat roaster oven to 450ºF (230ºC).
To steam in the roaster oven, you will
need a metal colander. Place rack in
the insert pan. Place insert pan in
roaster oven. Pour 1 quart (1 L) 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
2 cauliflower heads, cut up 10 minutes
2 bunches of broccoli, cut up 10 minutes
2 pounds (900 g) shrimp 10 minutes
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 lid of the roaster
oven unless necessary. Removing
the lid allows heat to escape and
effects the temperature of the roaster
oven.
Warming Rolls, Biscuits, etc.
Preheat roaster over to 250ºF (120ºC).
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.
Quantity Cooking
The insert pan may be used as a
large cooking utensil when cooking or
heating large quantities. 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 (205ºC) 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
(107ºC) and allow 4 to 8 hours to simmer, depending on recipe.
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Cleaning
How to Clean 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: Discoloration of the lid may
occur if washed in the dishwasher.
How to Clean Your Buffet Pans (on select models)
1. Allow the roaster oven buffet pans to
cool completely before cleaning.
2. To aid removal of buffet pans from
well, insert the
edge of a
wooden spoon
under the raised
lip of either end
of the pan.
3. Wash the buffet pans in hot, soapy
water. Rinse and dry completely.
Buffet pans may also be washed in
a dishwasher.
NOTE: Non-abrasive cleaners and
nylon plastic scrub pads may be
used if needed.
TURN YOUR ROASTER OVEN INTO
A BUFFET WARMER/SERVER
Roaster Oven Buffet Pans (model 32507S)
• 3 serving pans keep food warm
• 2-quart (2 L) capacity each
To order in the U.S.:
Call 1-800-455-7213
Order online at www.HBAccessories.com
• Enamel-coated and dishwasher safe
• Compact storage
To order in Canada:
Call 1-800-267-2826
wWARNING
Electrical Shock Hazard
• Disconnect power before
cleaning.
• Do not immerse cord, plug or
base in any liquid.
Failure to follow these instructions
can result in death or electrical
shock.
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Appetizers
Party Meatballs
5-pound (2.25 kg) bag pre-cooked
frozen meatballs
12-ounce (350 g) jar grape jelly
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 (120ºC) for 2 hours or until heated through.
Baked Crab and Brie Dip
1 tablespoon (15 ml) vegetable oil
1 tablespoon (15 ml) minced garlic
4 green onions, finely chopped
(include half of green top)
8 ounces (225 g) Brie
8 ounces (225 g) cream cheese,
room temperature
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 (1 cm) pieces. Add to the
skil
let. 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 (2 L)
baking dish or casserole. Place in roaster oven and bake at 425ºF (220ºC) for 15
to 20 minutes or until lightly browned. Serve with crackers or toasted slices of
French bread. Makes 8 hors d’oeurve servings.
12-ounce (350 g) jar currant jelly
12-ounce (350 g) bottle chili sauce
12-ounce (350 g) bottle cocktail sauce
1 cup (250 ml) milk
1 pound (450 g) crabmeat
10 ounces (285 g) frozen, chopped
spinach, thawed and squeezed dry
6-ounce (170 g) jar marinated artichoke
hearts, drained and chopped
1 tablespoon (15 ml) prepared mustard
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.
NOTE: To use the buffet pans (available with select models only) for serving, all
recipes must be cooked in the roaster oven, then placed in the buffet pans to
keep warm and serve.
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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 (6.3-8.1 kg) fresh or
thawed turkey
1 onion, cut in half
2 stalks celery
Remove the rack. Pour 1⁄2 cup (125 ml) water into the insert pan, cover and preheat
to 325ºF (160ºC). 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 (160ºC) for 2 to 21⁄2
hours. Check meat thermometer reading. Continue cooking until meat thermometer registers 180ºF (82ºC).
Turkey Browning Sauce
For turkey with a brown skin, use the following recipe before cooking:
1
⁄4 cup (60 ml) melted butter or margarine
11⁄2 teaspoons (7.5 ml) browning sauce, like Kitchen Bouquet
1 teaspoon (5 ml) paprika
Wash turkey with cold water. Pat dry. Paint turkey with the browning mixture and
cook as directed.
Whole Baked Ham
15 pound (6.75 kg) fully-cooked
smoked ham
2 cups (500 ml) water
1
⁄2 cup (125 ml) honey
Trim thick part of fat off of ham, down to 1⁄4-inch (6 mm). Score remaining layer of
fat into diamond design; this will help hold glaze. Place ham on rack and place in
roaster. Pour 2 cups (500 ml) water into insert pan. Cover and roast at 325ºF
(160ºC) 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 (205ºC) and bake for 10 minutes to set glaze.
1 teaspoon (5 ml) salt
1
⁄2 teaspoon (2.5 ml) pepper
1
⁄4 cup butter (60 ml), melted
1
⁄2 cup (125 ml) orange juice
1 cup (250 ml) brown sugar
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North Carolina Pork Barbeque
10 to 12 pounds (4.5-5.4 kg) Boston
blade pork roasts
2 (28-ounce [787 g]) cans whole
tomatoes
11⁄2
cups (375 ml) vinegar
1
⁄2 cup (125 ml) Worcestershire sauce
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 (120ºC). 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.
Chili
2 tablespoons (30 ml) oil
2 pounds (900 g) beef chuck,
cut into small pieces
1 pound (450 g) hot Italian sausage,
removed from casings
1 pound (450 g) sweet Italian sausage,
removed from casings
2 large onions, chopped
1 large green pepper, seeded
and chopped
1 tablespoon (15 ml) minced garlic
Set temperature dial to 400ºF (205ºC). In insert pan, heat the oil. Add the beef and
sausage and cook about 20 minutes. Add the onions, pepper, garlic, and jalapeno
and cook 5 minutes. Stir in remaining ingredients. Reduce temperature to 275ºF
(130ºC). Cover and bake for 2 hours, stirring halfway though. Makes 5 quarts (5 L).
Roast Chicken with Honey Mustard Glaze
6 to 7 (2.7-3.15 kg) pound roaster
chicken
1
⁄2 teaspoon (2.5 ml) salt
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
(3.15-4 kg)
2 teaspoons (10 ml) each: oregano, basil,
thyme, and salt
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 (205ºC) for 11⁄2 hours before removing
cover to check with meat thermometer. Cook to a minimum internal temperature
of 140ºF (60ºF) for rare. Yield: 14 to 20 servings.
4 tablespoons (60 ml) canned, sliced
jalapeno peppers
(half of 4-ounce [115 g] can)
4 tablespoons (60 ml) chili powder
2 tablespoons (30 ml) ground cumin
1 teaspoon (5 ml) black pepper
2 (16-ounce [450 g]) can kidney beans
28-ounce (787 g) can diced tomatoes,
undrained
12-ounce (350 g) can tomato paste
2 (15-ounce [425 g]) cans chicken broth
1
⁄4 teaspoon (1.25 ml) pepper
1
⁄2 cup (125 ml) honey
3 tablespoons (45 ml) prepared mustard
1 teaspoon (5 ml) each: ground red
pepper, black pepper, chili powder,
and onion powder
1
⁄2 cup (125 ml) water
1 tablespoon (15 ml) black pepper
2 tablespoons (30 ml) salt
3 tablespoons (45 ml) sugar
1 to 2 tablespoons (15-30 ml) crushed
red peppers
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Blue Cheese Shrimp
4 ounces (115 g) blue cheese, crumbled
8 ounces (225 g) cream cheese,
cut in cubes and at room temperature
1 tablespoon (15 ml) chopped
fresh chives
1 tablespoon (15 ml) 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 (2 L ) casserole dish. Place in roaster oven and bake at
400ºF (205ºC) 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 (60 ml) gingerale + 1 tablespoon (15 ml) lemon juice
for the wine.
Side Dishes
Seasoned Rice
8 cups (2 L) regular or converted
white rice (uncooked)
2 tablespoons (30 ml) dried
minced onion
Remove insert pan from roaster oven. Preheat oven to 350ºF (180ºC). Place all
ingredients in insert pan. Stir to mix. Place insert pan in roaster oven. Cover and
bake at 350ºF (180ºC) for 11⁄2 hours. Makes 30 servings.
Baked Potatoes
10 pounds (4.5 kg) 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 (205ºC) for 1 hour, or until done. Check for doneness by piercing with a fork.
Southern Baked Beans
1 pound (450 g) lean ground beef
1 envelope dry onion soup mix
2 (16-ounce [450 g]) cans
pork and beans
1 (16-ounce [450 g]) can kidney beans
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 (3 L) casserole or baking dish. Mix
thoroughly. Place in roaster oven and bake at 350ºF (180ºC) for 35 to 45 minutes.
Makes 10 servings.
8 cups (2 L) beef or chicken broth or
bouillon
8 cups (2 L) boiling water
1
⁄2 cup (125 ml) butter or margarine,
melted
1 clove garlic, minced
1
⁄3 cup (80 ml) white wine*
2 pounds (900 g) shelled raw shrimp
Cooked rice or pasta
3
⁄4 cup (175 ml) ketchup
2 tablespoons (30 ml) prepared
mustard
1 tablespoon (15 ml) vinegar
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Cheddar Onion Cornbread
1
⁄4 cup (60 ml) butter
11⁄2 cups (375 ml) chopped onion
8-ounce (225 g) container sour cream
11⁄2 cups (375 ml) grated cheddar
cheese, divided
2 eggs
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 (250 ml) 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 (23 x 33 cm)
baking pan. Dollop sour cream mixture over top of batter. Sprinkle remaining
cheddar cheese over all. Place in roaster oven and bake at 425ºF (220ºC) for 30 to
35 minutes. Let set for 5 minutes before cutting.
Desserts
Lemon Squares
1 cup (250 ml) butter
1
⁄2 cup (125 ml) sugar
2 cups (500 ml) flour
4 eggs
2 cups (500 ml) sugar
1
⁄2 teaspoon (2.5 ml) vanilla
Place butter and sugar in mixing bowl and beat until mixed. Add flour and mix
until blended and crumbly. Press mixture into bottom of 9x13-inch (23 x 33 cm)
baking pan. Place in roaster oven and bake at 350ºF (180ºC) for 20 minutes or
until edges just turn brown. Meanwhile in same bowl (do not need to wash) beat
eggs. Slowly add sugar then vanilla, flour, baking powder, juices, and zest. When
crust is done pour egg mixture over crust. Return to oven and bake an additional
20 to 25 minutes or until set. Cool in pan then cut into squares.
The Perfect Cheesecake
You need a springform pan for this, but cheesecakes are easy to make. The
roaster oven cooks the cheesecake with gentle heat by surrounding it with water
like the professionals do.
Butter
1
⁄2 cup (125 ml) graham cracker crumbs
6 (8-ounce [225 g]) packages cream
cheese, room temperature
Generously butter bottom and sides of 91⁄2 inch (24 cm) springform pan. Sprinkle
crumbs evenly over bottom of pan. In a large mixing bowl beat cream cheese until
smooth. Add sugar and continue to beat until smooth. Add eggs beating well after
each addition. Stir in vanilla and lemon juice. Pour into prepared springform pan.
Cover springform pan with aluminum foil. (This prevents condensation in roaster
from dripping onto cake.) Pour 3 quarts (3 L) hot water into insert pan. Place
springform pan on rack and place in roaster. Cover and bake at 325ºF (160ºC) for
11⁄2 hours. Carefully remove and let cool, then refrigerate thoroughly before serving. Yield: 16 to 20 servings.
1
⁄2 cup (125 ml) flour
1 teaspoon (5 ml) baking powder
4 tablespoons (60 ml) lemon juice
2 tablespoons (30 ml) lime juice
Grated zest of 1 lemon (yellow part
of peel)
1
1
⁄2 cups (375 ml) sugar
5 eggs
1 teaspoon (5 ml) vanilla
1 tablespoon (15 ml) lemon juice
1 cup (250 ml) milk
2 (8-ounce [225 g]) packages
corn muffin mix
15-ounce (425 g) can cream corn
3 drops hot pepper sauce
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14
Breakfast Foods
Baked Eggs
11⁄2 cups (375 ml) milk
3 dozen eggs
1 teaspoon (5 ml) salt
In a large bowl, beat milk, eggs, salt, and pepper with mixer. Pour melted butter
into 9x13-inch (23 x 33 cm) baking pan and tilt pan to coat bottom and sides.
Pour egg mixture into pan. Place in roaster oven and bake eggs at 400ºF (205ºC)
for 30 minutes, stirring and scraping sides of pan with a rubber spatula every 10
minutes to ensure even cooking. Makes 15 servings.
Overnight Sticky Buns
2
⁄3 cup (150 ml) finely chopped pecans
1 pound, 9-ounce (705 g) bag frozen
roll dough
4 tablespoons (60 ml) + 1 teaspoon (5 ml)
butterscotch cook & serve pudding
mix, (1⁄2 of a 3.5 ounce [100 g] box)
Grease a 10-inch (26 cm) tube or bundt pan. Sprinkle pecans in bottom of pan.
Place frozen rolls in pan. Sprinkle with pudding mix. Pour melted butter over rolls.
Combine brown sugar and cinnamon and sprinkle over rolls. Cover with wax
paper and let sit at room temperature overnight. In the morning, remove wax
paper, place in roaster oven, and bake at 350ºF (180ºC) for 20 to 30 minutes.
Remove from oven and immediately place serving plate on top of pan. Use hot
mitts and flip the pan to remove sticky buns.
1
⁄2 teaspoon (2.5 ml) pepper
1
⁄4 cup (60 ml) melted butter
1
⁄4 cup (60 ml) butter, melted
1
⁄2 cup (125 ml) brown sugar
1 teaspoon (5 ml) cinnamon
Harvest Apple Cake
1 cup (250 ml) sugar
1 cup (250 ml) light brown sugar
11⁄2
cups (375 ml) vegetable oil
3 eggs
2 teaspoons (10 ml) vanilla extract
3 cups (750 ml) flour
Preheat roaster oven to 325ºF (160ºC). In a large mixing bowl beat together sugars, oil, eggs, and vanilla. Add flour, soda, salt, cinnamon, and nutmeg. Mix until
blended. Stir in apples and nuts. Pour into greased 10-12 cup (2.5-3 L) bundt or
tube pan. Place in roaster oven and bake 1 hour or until toothpick inserted in center comes out clean. Let cool in pan 5 minutes then invert on cookie rack to cool.
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) salt
1
⁄2 teaspoon (2.5 ml) cinnamon
1
⁄2 teaspoon (2.5 ml) nutmeg
2 cups (500 ml) finely chopped apples
1 cup (250 ml) chopped pecans
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15
Customer Service
If you have a question about your roaster oven, call our toll-free customer service
number. Before calling, please note the model, type, and series numbers and fill in
that information below. These numbers can be found on the bottom of your roaster
oven. This information will help us answer your question much more quickly.
MODEL: ______________ TYPE: _______________ SERIES: _________________
This warranty applies to products purchased in the U.S. or Canada.
LIMITED WARRANTY
This product is warranted to be free from defects in material and workmanship for a period
of one (1) year for Hamilton Beach products or one hundred eighty (180) days for ProctorSilex and Traditions products from the date of original purchase, except as noted below.
During this period, we will repair or replace this product, at our option, at no cost. THE
FOREGOING WARRANTY IS IN LIEU OF ANY OTHER WARRANTY, WHETHER EXPRESS
OR IMPLIED, WRITTEN OR ORAL INCLUDING ANY WARRANTY OF MERCHANTABILITY
OR FITNESS FOR A PARTICULAR PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED
TO AN AMOUNT EQUAL TO THE PURCHASE PRICE PAID, AND ALL CLAIMS FOR
SPECIAL, INCIDENTAL AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED.
There is no warranty with respect to the following items that are subject to wear, which
may be supplied with this product: glass parts, glass containers, cutter/strainers, blades,
drip valve seals, gaskets, clutches, and/or agitators. This warranty extends only to the
original consumer purchaser and does not cover a defect resulting from abuse, misuse,
neglect including failure to clean product regularly in accordance with manufacturer's
instructions, use for a commercial purpose, or any use not in conformity with the printed
directions. This warranty gives you specific legal rights, and you may also have other legal
rights which vary from state to state, or province to province. Some states or provinces do
not allow limitations on implied warranties or special, incidental or consequential damages,
so the foregoing limitations may not apply to you.
If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE TO THE
STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service please have
model, series, and type numbers ready for operator to assist you.)
CUSTOMER SERVICE NUMBERS
In the U.S. 1-800-851-8900
In Canada 1-800-267-2826
hamiltonbeach.com • proctorsilex.com
KEEP THESE NUMBERS FOR FUTURE REFERENCE!
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