6 Qt. Roaster Oven
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6 Qt. Roaster Oven
STEWS
QUICK MEALS MEATS
SLO-COOK
MEALS SOUPS
SERVE
KEEP WARM
ROAST
BEEF PORK POULTRY
BAKE
CAKES BISCUITS PASTRIES
STEAM
FISH VEGETABLES
400F
350F
300F
250F
200F
150F
6-QT. (5,7 L)
ROASTER OVEN
USE/CARE AND RECIPE GUIDE
ROASTS!
COOKS!
BAKES!
STEAMS!
SLOW COOKS!
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NESCO® and “Circle of Heat”® are
registered trademarks of The Metal Ware Corporation.
The Metal Ware Corporation
1700 Monroe St., P.O. Box 237
Two Rivers, WI 54241-0237
800-288-4545
FAX: 920-794-3164
Visit our Website at http://www.nesco.com
©2001 The Metal Ware Corporation
Made in China. Printed in China.
One Year Limited Warranty
This appliance is warranted for one year from date of original purchase
against defects in material and workmanship. This warranty does not
cover transportation damage, misuse, accident or similar incident. This
warranty gives you special legal rights and you may have other rights
which vary from state to state. Defective products may be returned,
postage prepaid, with a description of the defect to:
The Metal Ware Corporation
1700 Monroe Street
Two Rivers, Wisconsin 54241-0237
Service and genuine NESCO replacement parts may be obtained
from the NESCO Factory Service Department.
For service in warranty, follow instructions set forth in warranty. When
ordering new parts, make sure you always mention the model number of
the product, which is found on the bottom of the Roaster Oven.
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. Always plug appliance cord into the wall outlet, then adjust
temperature control to the desired temperature. To disconnect, turn
control to off, then remove plug from wall outlet.
4. To protect against electrical shock, do not immerse this
appliance,including cord and plug, in water or other liquid.
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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 NESCO Factory Service Department for
examination, repair or adjustment.
8. The use of accessory attachments not recommended by the
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. Extreme caution must be used when moving an appliance
containing hot oil or hot liquids.
13. Do not use appliance for other than its intended use, as described
in this manual.
14. Do not use metal scouring pads on the exterior surface of the
Roaster Oven. Pieces can break off the pad and touch electrical
parts, creating a shock hazard.
Save These Instructions
This Appliance Is For Household Use. A short cord is provided to
reduce the hazard resulting from becoming entangled in or tripping over
a longer cord. Longer cords and extension cords may be used if the
marked electrical rating of the longer cord is at least as great as the
electrical rating of the appliance, and if care is taken to arrange the
longer cord so that it will not drape over the countertop or table top where
it can be pulled on by children or tripped over accidentally.
6 Qt. Guide
Introducing the NESCO 6 Quart Roaster Oven.
Now you are ready to discover more ways to make meals that are both
healthful and delicious. And, you are now ready to experience first-hand
the convenience and versatility of this compact portable electric
cooking appliance.
NESCO Roaster Ovens have a long tradition in family home cooking,
beginning in the 1930’s. Yet, very few cooking appliances can demonstrate
that they are as up-to-date and useful today as they were in the past.
NESCO Roaster Ovens have truly kept pace with cooking styles,
preferences, occasions and family sizes.
In a short time, you will see the many ways to use your 6 Qt. Roaster
Oven. Its portability makes it a moveable main cooking appliance at
some times, and a valued supplementary appliance at other times. Use it
at home on your countertop in your kitchen (no more kitchen heat!) or
in a covered patio, basement or garage or away from home in a cabin, RV
or boat. Wherever you use your Roaster Oven, you can prepare a wide
range of favorite foods in different ways –baked, slow-cooked, roasted,
steamed or poached. And serve your foods buffet style or at table-side,
right in the Roaster Oven. Moist, good-tasting foods are yours because of
NESCO’s exclusive “CIRCLE OF HEAT”
®
construction. You’ll taste the
difference the first time you use your Roaster Oven. So, start cooking with
NESCO. Explore all the ways to get the most out of this special home
cooking appliance.
6 Qt. Roaster Oven
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6 Qt. Roaster Oven
Get To Know Your 6 Qt. Roaster Oven
COVER. Heavy gauge high-profile aluminum Cover is designed to
control heat and moisture efficiently. Two vent-holes are provided for air
circulation. Note: When lifting the Cover, tilt it away to divert escaping
steam.
RACK. The removable chrome plated steel/non-stick Rack is designed
for better baking and fat-free roasting.
COOKWELL. The porcelain enamel or non-stick Cookwell has a full
6 quart capacity. It is removable for easy clean up in the dishwasher or
sink, or food storage in the refrigerator.
HEATWELL and BODY. The side of the 6 quart Roaster Oven contains
the exclusive “CIRCLE OF HEAT”
®
element for even, moist cooking, plus
the added advantage of thick insulation and a full range automatic oven
temperature control. DO NOT PLACE FOOD DIRECTLY IN THE
HEATWELL–ONLY THE COOKWELL.
AUTOMATIC TEMPERATURE CONTROL. Regulates cooking
temperature to maintain the dial setting in the Roaster Oven interior.
TEMPERATURE GUIDE. The conveniently-placed guide gives
recommended temperatures for slow cooking, roasting, baking, steaming
and serving.
How To Use And Care For Your 6 Qt. NESCO®
Roaster Oven Before Using The First Time
1. Unpack your NESCO Roaster oven completely and REMOVE ALL
PACKAGING MATERIAL AND INFORMATION LABELS. Place the
Roaster Oven in a WELL VENTILATED AREA ON A HEAT
RESISTANT SURFACE. Set the control dial to its minimum setting.
Plug the cord into a 120 volt AC outlet. Return control to
maximum setting (425ºF). Operate the Roaster Oven empty
(without the Cookwell or Cover) for approximately 60 minutes, or
until any odor or smoking disappear. Some smoke and odor are a
normal part of “curing” the element and will not reoccur in
cooking use. When curing is completed, turn the temperature
control to its lowest setting, unplug the unit from the electrical
outlet and allow to cool.
2. Wash the Cover, Cookwell and Rack in warm sudsy water, then
rinse and dry. Refer to complete cleaning instructions on next page.
NON-STICK COOKWELL: When curing your Roaster Oven with a
non-stick Cookwell, we recommend that it be operated WITHOUT THE
COVER AND COOKWELL. Do this in a covered outside area or other
well-ventilated area. After curing and cleaning, and before cooking
in your non-stick Cookwell for the first time, lightly coat the interior
of the Cookwell with vegetable oil.
To Operate Your Roaster Oven
1. Place the Cookwell into the Heatwell. Always use the Cookwell for
food. NEVER PLACE FOOD DIRECTLY IN THE HEATWELL.
2. Preheating is recommended. To preheat, place the Cookwell into
the Heatwell and cover. Set the control dial to its minimum setting.
Plug the cord into a 120 volt AC outlet. Reset the temperature control
to desired temperature. Preheat 20 minutes. Carefully, using hot
pads, add food to the Cookwell.
3. The Rack may be used for baking or fat-free roasting. Other foods,
such as soups and stews, are prepared without the Rack.
4. Replace the Cover. Always cook with the Cover in place.
5. If the Roaster Oven has not been preheated, turn the temperature
control to its lowest setting. Plug the cord into a 120 volt AC outlet.
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Set the temperature control to the desired temperature. Fill the
Cookwell with food as desired.
6. Cook the food for the desired amount of time. When finished, turn
the temperature control to its lowest setting and unplug the cord
from the 120 volt outlet. Allow the Roaster Oven to cool and clean as
recommended below.
COOKWELL, COVER AND ACCUMULATED STEAM WILL
BE HOT. USE CAUTION AND HOT PADS TO LIFT COVER
OR REMOVE COOKWELL FROM HEATWELL.
Care And Cleaning
1. After the NESCO Roaster Oven has cooled, remove Cover, Rack
(if used) and Cookwell. Wash in warm sudsy water or place in the
dishwasher. CAUTION–do not put Cover in the dishwasher.
2. PORCELAIN ENAMEL COOKWELL has a strong finish and provides
easy cleaning and years of use. It will not stain and stays attractive,
even when used often. However, it will chip if subjected to sharp
blows or is mistreated. Water spots or mineral deposits (characterized
by a white film on surface) may be removed with household vinegar
or non-abrasive cleansers.
3. NON-STICK COOKWELL is made of durable carbon steel. In order to
maintain the non-stick surface, the use of rubber, plastic or wooden
utensils is recommended. Avoid cutting food in the cookwell. Use of a
non-stick spray on the interior surface is optional. Avoid storing
items in the Cookwell which may scratch the surface. When roasting
or baking at high temperatures, you may notice an irregular band of
discoloration around the sidewalls of the Cookwell. This
discoloration is characteristic of the super tough non-stick coating
used on the interior of the Cookwell and in no way affects the
performance or durability of the finish. With continued use, the
discoloration will become less noticeable.
4. Cooked-on food may be removed by using a non-abrasive cleaning
pad and non-abrasive cleansers. Do not use abrasive cleaners or steel
wool as porcelain enamel or non-stick finish may scratch. Use a
plastic scrubbing pad to remove stains or cooked-on foods, and also
to clean the steel Rack.
HINT: To easily remove baked-on food residue, place Cookwell in
Heatwell; then fill Cookwell with hot water. Cover and heat at 350ºF
for 30 minutes. Turn off and allow to cool completely. Wash cookwell
as directed above.
5. NEVER IMMERSE THE ROASTER OVEN IN WATER. To clean, wipe
outside of Roaster Oven with a damp cloth and dry. Do not use
abrasive cleansers on exterior surface.
Helpful Hints
PREHEAT ROASTER OVEN FOR 20 MINUTES.
ROAST
• Roasting meat in your NESCO Roaster Oven keeps it moist and tender.
For additional browning, you can add 1 tbsp. browning sauce to oil and
brush over skin before roasting.
• A 3 lb. to 4 lb. roast with bone is the maximum size suggested for the
6 Quart Roaster Oven. Larger roasts, especially with a bone, may be difficult
to fit into the Cookwell. If meat and poultry are refrigerator cold, increase
cooking time about one-half hour. If frozen, allow an additional 15 to 20
minutes per 1 lb. cooking time.
• To sear meat: Preheat Roaster Oven at 425ºF. Add margarine. Cover, then
sear meat for 5 to 10 minutes per side until lightly browned. Stir ground
meat once. Time will vary depending on the quantity of meat.
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COOK
• Food may be placed in a cold or preheated Roaster Oven. Follow recipe
directions for temperature settings.
• Cut-up meats and vegetables should be of uniform size pieces.
• Remember, little moisture escapes during slow cooking, so add
additional liquid sparingly.
BAKE
• Use the Rack for baking.
• A 7 inch pie plate just fits into the Cookwell. For the first half of the
recommended baking time, wrap a foil band (2 in. x 27 in.) around the
edge of the crust to prevent over-browning.
• An 8.5 in. x 4.5 in. loaf pan will fit into the Cookwell. It’s an excellent size
for meatloaf and quick breads. Use caution when baking yeast bread loaves,
during baking it is likely they’ll rise close to the Cover and never brown.
• The Rack can be covered with foil and used as a “mini” baking sheet for
packaged biscuits or rolls.
• A 1.5 quart casserole dish will fit into the Cookwell. Place it on the
Rack for better heat circulation while it bakes. Cover only with the
Roaster Oven Cover.
• Many frozen foods, such as individual entrees (5 in. x 4 in. or slightly
larger) can be baked in the Roaster Oven simply by following package
directions. Place item on wire rack for best heat circulation while baking.
STEAM
• No fat is used when steaming, so it’s an easy way to cook tasty and
nutritious low-calorie foods.
SLOW COOKING
• When slow cooking, heat is very gradual. This allows a very slow simmer,
which is aided by keeping the Cover on and no stirring is necessary.
• To convert a standard recipe to slow cooking: for each 30 minutes
required in a standard recipe, slow cook about 1-1/2 hours at 200ºF
to 250ºF.
• When slow cooking meats and poultry, it is not necessary to use the Rack.
The low temperature prevents the meat from sticking to the bottom of the
Cookwell.
• Remember, little moisture escapes during slow cooking so add additional
liquid sparingly.
Baking Chart
Preheat 6 Quart Roaster Oven for 20 minutes. Set Rack in preheated
Cookwell.
Type of Food Temperature Bake Time
Setting In Minutes
Baking Potatoes 400°F 45 to 55
Sweet Potatoes 400°F 40 to 45
Winter Squash (Butternut,
Buttercup, Acorn halved or quartered)
400°F 30 to 40
Baked Apples in custard cup 350°F 30 to 35
Roasting Chart
Preheat 6 Quart Roaster Oven for 20 minutes. Suggested times are only a
guide. Use a meat thermometer for more accurate roasting. Set meat on
Rack in preheated Cookwell.
6 Qt. Roaster Oven
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6 Qt. Roaster Oven
BEEF
Meat Average Weight Temp Setting Approx. Minutes
in Pounds Preheat/Roast per Pound
Ground Beef 2.25 lb. to 3 lb. 425°F/425°F 10 to 12 well
Pot Roast, boneless 2.5 lb. to 3 lb. 350°F/325°F 15 to 18 medium
Round Steak 2.5 lb. to 3 lb. 375°F/325°F 20 to 25 medium
Sirloin Tip 3 lb. to 4 lb. 350°F/325°F 20 to 25 medium
Standing Rump 3 lb. to 4 lb. 350°F/325°F 20 to 25 rare-medium
Standing Rump 2.25 lb. to 3 lb. 425°F/400°F 12 to 15 rare-medium
LAMB
Leg, Sirloin, half 3 lb. to 4 lb. 375°F/350°F 25 to 30 well
Shoulder, rolled 3 lb. to 4 lb. 350°F/325°F 25 to 30 medium-well
PORK
Chops, center cut 1 in. 2.25 lb. to 3 lb. 400°F/325°F 15 to 20 well
Loin Roast, center 3 lb. to 4 lb. 350°F/325°F 25 to 30 well
Shoulder rolled 3 lb. to 4 lb. 375°F/350°F 25 to 30 well
Ribs, lean country 4 lb. to 5 lb. 250°F/250°F 20 to 25 well
(Precook ribs to tender; finish in 425°F Roaster Oven or on
outdoor grill.)
SMOKED PORK
Ham slice 1 lb. to 1.5 lb. 350°F/350°F 20 to 25 well
Ham, precooked,
boneless 3 lb. to 5 lb. 350°F/325°F 15 to 20 heated
VEAL
Shoulder, blade roast 2.25 lb. to 3 lb. 350°F/325°F 20 to 25 well
POULTRY
Meat Average Weight Temp Setting Approx. Minutes
in Pounds Preheat/Roast per Pound
Chicken Pieces 3.5 lb. to 4.5 lb. 400°F/375°F 15 to 20 well
Chicken Whole 3.5 lb. to 4.5 lb. 400°F/400°F 15 to 20 well
Turkey, boneless
breast 2.5 lb. to 3 lb. 375°F/325°F 25 to 30 well
*To obtain additional browning on poultry, mix 4 tbsp. melted
margarine with 1 tsp. browning sauce; brush evenly over skin before
roasting.
*For crisper skin, baste, then remove liquid during roasting.
Steam/Poach Chart
Place Rack in 6 Quart Roaster Oven, add hot water to the amount given
in chart, cover, preheat to 400°F. Steam all vegetables at 400°F.
Steaming will bring out the fresh flavor, color and texture of each
vegetable. Times may vary due to freshness, size differences, and
desired degree of doneness. The suggested times will give you
crisp-tender vegetables.
Vegetable Steam Time Water Amount
Artichoke Trimmed 20 to 25 minutes 1.5 cups
Asparagus Trimmed 8 to 12 minutes 1.5 cups
Green Beans Whole,
snapped 10 to 15 minutes 1.5 cups
Beets Whole 2 in. to 3 in. 20 to 25 minutes 2 cups
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6 Qt. Roaster Oven
Vegetable Steam Time Water Amount
Broccoli Stalks, trimmed 15 to 20 minutes 2 cups
Flowerettes, trimmed 10 to 12 minutes 1.5 cups
Cabbage Quarter
or Wedges 12 to 15 minutes 1.5 cups
Carrots Chunks, cleaned 12 to 15 minutes 1.5 cups
Cauliflower Whole,
cleaned 18 to 22 minutes 2 cups
Flowerettes, trimmed 10 to 12 minutes 1.5 cups
Corn on the Cob, husked 10 to 15 minutes 1.5 cups
Leeks, trimmed 5 to 10 minutes 2 cups
Potatoes Whole,
small red 20 to 25 minutes 2 cups
Sweet Potatoes,
6 oz. each 25 to 30 minutes 2 cups
Summer Squash,
Pattypan, Whole small
Zucchini 10 to 15 minutes 1.5 cups
Winter Squash, Acorn
or Butternut, Halved
or Quartered 20 to 25 minutes 2 cups
Steam Fish, Seafood and Meat Chart
To Steam: Place Rack in 6 Qt. Roaster Oven. Add hot water to the
amount given in the chart. Cover; preheat to 350°F for 20 minutes.
Steaming will retain the delicate texture and flavor of fish and seafood.
Serve hot directly from Roaster Oven. To serve cold: plunge in cold water
to stop cooking, chill before serving.
Type of Meat Steam Time Water Amount
Fish Fillets 10 to 15 minutes 1.5 cups
Fish Steaks 15 to 20 minutes 1.5 cups
Whole Fish 20 to 25 minutes 2 cups
Clams in Shell 10 to 15 minutes 1.5 cups
Crabs, Claws and Legs 20 to 25 minutes 1.5 cups
Lobster Tails 15 to 20 minutes 2 cups
Mussels in Shell 10 to 15 minutes 1.5 cups
Oysters in Shell 10 to 15 minutes 1.5 cups
Shrimp, Large in Shell 10 to 12 minutes 1.5 cups
Sea Scallops in Shallow
Dish 10 to 15 minutes 1.5 cups
Fresh Sausages, 2 oz. to 3 oz. ea. 15 to 20 minutes 1.5 cups
Fresh Hot Dogs, 1 oz. to 3 oz. ea. 10 to 15 minutes 1.5 cups
Poach Chart
To Poach: Place Rack in 6 Qt. Roaster Oven. Add hot water to the
amount given in the chart. Cover; preheat to 350°F for 20 minutes.
Poaching is a way of gently simmering foods. There is no fat added
during cooking.
Type of Food Steam Time Water Amount
Fish Steaks 15 to 20 minutes 2 cups
Whole Fish 15 to 20 minutes 3 cups
Chicken Breasts, Skinned 25 to 30 minutes 3 cups Chicken broth
Fresh Sausages, 2 oz. to 3 oz. 15 to 20 minutes 3 cups
Fresh Hot Dogs, 1 oz. to 3 oz. 10 to 15 minutes 2 cups
Fresh Pasta, 9 oz. to 12 oz. 15 to 18 minutes Water to cover, plus 1 cup
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FROM OUR KITCHEN TO YOURS…
Here are some popular recipes
that will make cooking in your
Roaster Oven a real joy.
1-800-288-4545
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BAKE
Bake Chart
Preheat 6-Qt. Roaster Oven for 20 minutes. Set Rack in Cookwell.
Type of Food Temperature Bake Time
Setting in Minutes
Baking Potatoes 400˚F. 45 to 55
Sweet Potatoes 400˚F. 40 to 45
Winter Squash 400˚F. 30 to 40
(Butternut, Buttercup, Acorn halved or quartered)
Baked Apples in custard cups 350˚F. 30 to 35
Deep Dish Pizza
1 Loaf Frozen bread dough, thawed 1/4 Cup Sliced Black olives
1 Can (4 Oz.) Pizza sauce 1/2 Cup (2 Oz.) Shredded
16 Slices Pepperoni Mozzarella or Provolone
1 Can (4 Oz.) Sliced mushrooms cheese
Remove 6-Qt. Cookwell. Preheat covered Heatwell to 400˚F.
Lightly spray Cookwell with spray cooking oil. Pat bread dough into
bottom and 1-inch up sides of Cookwell. Spread on pizza sauce; top
with pepperoni, mushrooms and olives. Sprinkle on cheese.
Place Cookwell in preheated Heatwell. Cover; bake 15 to 20 minutes
or until done. Lift edges with spatula and slide onto serving plate. Cut
with pizza cutter.
Serves 2.
For thinner crust Divide bread dough in half to make 2 pizzas.
Baked Fish Steaks
2 Fish steaks 1 Tsp. Chopped chives
(approximately 8 Oz. each)* 1/2 Tsp. Tarragon
2 Tbsp. Margarine Salsa sauce, to serve
1 Tsp. Chopped parsley
Set Rack in 6-Qt. Cookwell. Preheat Roaster Oven to 350˚F.
Lightly spray Cookwell with spray cooking oil. Place steaks on Rack
in preheated Cookwell. Arrange half the margarine, parsley, chives and
tarragon on each steak. Cover; bake 15 to 20 minutes or until fish
becomes white and flakes.
Serve hot with salsa sauce.
*Halibut, tuna, salmon, swordfish.
Layered Enchilada
1/2 Lb. Ground turkey or beef, crumbled
1 Medium Onion, chopped 4 Corn Tortillas
1 Tbsp. Diced green chilies 3/4 Cup Tomato juice, divided
1 Tbsp. Chili powder 1 Can (16 Oz.) Red kidney or
Salt and ground black pepper, to taste
pinto beans
1 Cup Cooked brown rice, 1 Can (8 Oz.) Tomato sauce
divided 1/2 Cup (2 Oz.) Shredded
Cheddar cheese
Preheat 6-Qt. Roaster Oven to 350˚F.
Lightly spray Cookwell with spray cooking oil. Add meat, onions,
chilies, chili powder, salt and pepper. Cover; cook 5 to 10 minutes or
until browned. Remove from Cookwell into small bowl; set aside.
Remove Cookwell onto heatproof surface; cool. Combine 1/3 Cup
rice and 1/4 Cup tomato juice in Cookwell. Layer by placing 2 tortillas,
1/3 Cup rice, half the meat mixture, then half the remaining
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ingredients; repeat for second layer topping with cheese. Place Cookwell
in preheated Heatwell. Cover; bake 20-30 minutes.
Serves 4.
Spaghetti Pie
1 Lb. Lean ground beef, crumbled 2 Eggs
1 Small Onion, chopped 1/3 Cup Grated Parmesan cheese
1 Tsp. Chili powder 2 Tbsp. Margarine
1 Tsp. Italian herb seasoning 2 Cups (8 Oz.) Shredded
1 Pkg. (7 Oz.) Spaghetti noodles, Mozzarella cheese, divided
cooked 1 Jar (24 Oz.) Spaghetti sauce
Preheat 6-Qt. Roaster Oven to 425˚F.
Lightly spray Cookwell with spray cooking oil. Add meat, onion,
chili powder and seasoning. Cover; cook 10 to 12 minutes or until
browned. Remove from Cookwell into bowl; set aside.
Combine spaghetti, eggs and Parmesan cheese. Place margarine in
Cookwell. Cover; cook until melted. Spread evenly over bottom of
Cookwell. Spoon spaghetti mixture into Cookwell and pat with back of
spoon over bottom and up 1-inch on sides of Cookwell. Sprinkle half
the Mozzarella cheese over spaghetti crust. Combine meat and
spaghetti sauce; pour over spaghetti crust. Sprinkle on remaining
cheese. Cover; bake 25 to 30 minutes or until center is set.
Serves 4.
Turkey Mornay
2 Pkgs. (10 Oz. ea.) Frozen broccoli spears, thawed
1 Cup Chicken broth 1/2 to 3/4 Cup Milk
6 Slices Turkey breast meat 1 Tsp. Grated Lemon peel
(approximately 1 Lb.)
1/4 Lb. Sliced Prosciutto ham Salt and white pepper, to taste
1/4 Cup Margarine 1/4 Cup Grated Parmesan cheese
1/4 Cup All purpose flour 1 Tsp. Chopped parsley
Set Rack in 6-Qt. Roaster Oven. Add 1 Cup water. Cover; preheat to
350˚F. for 20 minutes.
Place broccoli spears on Rack. Cover; steam 8 to 10 minutes or until
tender. Remove broccoli and Rack. Discard water from Cookwell.
Meanwhile, melt margarine in medium saucepan over medium heat.
Stir in flour to form a roux. Gradually stir in broth and milk to desired
thickness. Add lemon peel, salt and pepper; stir. Remove from heat.
Lightly spray Cookwell with spray cooking oil. Arrange broccoli in
Cookwell; layer turkey, then ham.
Pour sauce over meat. Sprinkle Parmesan cheese and parsley over
the top. Set Cookwell in hot Heatwell. Cover; bake 25 to 30 minutes or
until bubbly hot.
Serves 4 to 6.
Baked Stuffed Fillets
2 Slices Dry bread, finely chopped
Salt and ground black pepper, to taste
1/2 Cup Chopped mushrooms 1 Tbsp. Lemon juice
1/2 Cup Shredded carrots 1/4 to 1/2 Cup Water
1/2 Cup Chopped celery 4 (8 Oz.) Orange Roughy or Sole
1 Small Onion, chopped fillets (approximately 2 Lb.)
1/2 Tsp. Thyme Paprika, to garnish
Set Rack in 6-Qt. Roaster Oven. Cover; preheat to 350˚F.
Combine bread crumbs, vegetables, thyme, salt and pepper in
medium mixing bowl. Add lemon juice and water to desired moistness.
Divide and spread evenly over fillets. Roll-up and secure end with
wooden pick.
Continued
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