Salton KRT18, 23848238 Owner’s Manual

OWNER'S MANUAL

18'QUART ROASTER OVEN

Model 238.48238

KRT18

CAUTION:

Before using this roaster, read this manual and follow all its Safety Rules and Operating Instructions.

Sears, Roebuck and Co., Hoffman Estates, IL 60179 USA

• Safety

• Operation

• Cleaning

FULL ONE YEAR WARRANTY ON KENMORE 18-QUART ROASTER OVEN If this Kenmore 18-Quart Roaster Oven fails due to a defect in material or workmanship

within one year from date of purchase, Sears will replace itfree of charge,

WARRANTY SERVICE

To obtain replacement under this warranty, return this Kenmore 18-Quart Roaster Oven to your nearest Sears Store in the United States.

This warranty applies only while this Kenmore 18-Quart Roaster Oven is used in the United States.

This warranty gives you specific legal rights, and you may also have other rights which

vary from state to state.

Sears, Roebuck and Co., Dept. 817WA, Hoffman Estates, IL 60179

Customer Service Department 1-800-233-9054

IMPORTANT SAFETY INSTRUCTIONS

When using electrical appliances, especially when children are present, basic safety preca_tions should always be followed, including the following:

READ ALL INSTRUCTIONS BEFORE USING.

1. Do not touch hot surfaces. Use handles or knobs.

2. Always plug appliance cord into the wall outlet, then adjust temperature control to

the desired temperature. Todisconnect,

iturn control to OFF position, then remove

plug from wal! outlet.

3. Donot immerse the cooking base, cord or p!ug, inwater or other liquid. See instruc- tions for cleaning.

4. This applianceis not for use by children.

5. Close supervision is necessary when any appliance is used near children.

6. Unplug from outlet when not in use. Unplug and allow to cool completely before putting

oh or taking off parts, and before cleaning.

7., Do not operate any damaged appliance. Do not operate with a damaged cord or plug or

after the appliance malfunctions, or has been dropped or damaged in any manner. Return appliance to the nearest Authorized Service Center for examination, repair or electrical or mechanical adjustment.

8. Use attachments only if recommended by the manufacturer.

9. Do not use outdoors or while standing in a damp area.

10. Do not let cord hang overedge of table or counter, or touch hot surfaces.

11. Do not place onor near a hot gas or elec- tric burner or in a heated oven.

12. Extreme caution must be used when mov- ing an appliance containinghot oil or other

hot liquids.

13, Use appliance only as indicatedin these

instructions.

!4. 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.

15. Always place the Roaster Oven on a non- flammable, non-burnable, heat-resistant sur-

face when cooking. Never place it on car- pet, furniture, or other combustible materi- als. Operate oven in a well-ventilated area away from walls and other combustible

materials.

16.THIS APPLIANCE IS FOR HOUSEHOLD USEONLY.

1. Lid

2. See Through Window

3. Steam vent

4. Rack with Handles

5. Liner

6. Base

7. Lid Rest Supports

8. Handles

9. Control Knob

SAVE THESE INSTRUCTIONS

2 3

USING YOUR ROASTER OVEN

This appliance is for HOUSEHOLD USE

ONLY and may be plugged into any 120V AC electrical outlet. Do not use any other

type of outlet.

CAUTION: A short power supply cord is provided to reduce the risk of personal injury resulting from becoming entangled

in or tripping over a longer cord. Extension

cords are available from local hardware stores and may be used if care is exer- cised in their use. If an extension cord is

required, special Care and caution is nec-

essary. Also the cord must be: (1) marked with an electrical rating of 125 V and at least 10A., 1250 W., and (2) the

cord must be arranged so that it wil! not drape over the countertop or tabletop

BEFORE USING YOUR ROASTER OVEN

1. Carefully unpack your roaster oven and clean, see CLEANING YOUR ROAST-

ER OVEN.

2. It is necessary to operate the roaster empty one time to burn off excess man- ufacturing oils. Plug into 120 V - 60 Hz

outlet in a well-ventilated area. Place liner into base and lid on roaster•

3. Turn the control knob !o maximum tem- perature setting, the indicator light will

come on to let your know the unit is heating. Allow to heat for one hour or

until any odor or smoke disappears. This process is necessary as a part of

th!e initial seasoning of the heating ele-

ment.

where it can be pulled on by children or tripped over accidentally. POLARIZED PLUG: This appliance has a

polarized plug, (one blade is wider than the other). As a safety feature to reduce

the risk of electrical shock, this plug is

intended to fit in a polarized outlet only

one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not

fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

ELECTRIC POWER: If the electric circuit

is overloaded with other appliances, your appliance may not operate properly. It should be operated on a separate electri-

_,d,circuit from other appiiances.

CAUTION: THE ROASTER WILL BECOME HOT WITH USE.

CAUTION: BASE, LINER AND LID WILL GET VERY WARM DURING USE. IF NEC-

ESSARY TO HANDLE, USE POT HOLD- ERS OR OVEN MITTS.

4. When time is complete, turn control knob to OFF position and unplug from outlet. Allow to cool before moving.

5. Clean the lid, liner and rack, see "

CLEANING YOUR ROASTER OVEN.

Plug into a 120V _ 60Hz outlet. Place liner into base and place lid on roaster

oven.

2. Turn control knob to the desired pre- heat temperature setting and allow to

preheat for 20 minutes.

CAUTION: THE ROASTER WILL

BECOME HOT WITH USE AND PRO- DUCE STEAM. CAUTION SHOULD BE

USED TO AVOID COVERING STEAM VENT HOLES OR COMING IN CONTACT WITH HOT STEAM FROM STEAM VENT

HOLES. NEVER PLACE FOOD OR WATER IN THE BASE.

CAUTION: BASE, LINER AND LID WILL GET VERY WARM DURING USE. IF NEC-

ESSARY TO HANDLE, USE POT HOLD- ERS OR OVEN MITTS.

3. Prepare recipe according to instructions

and carefully add to the preheated liner

using hot pads. Place lid on roaster

oven. Do not fill the liner to the brim with food. Always cook with the liner in

position and lid on the liner. Remember

that frequent lifting of the lid during cooking delays total cooking time. Use the rack with handles for baking. Follow

recipes or hints to place soups and

food into liner without the rack.

4. Turn the control knob to the desired temperature.

Using oven mitts, carefully remove the

lid by grasping the handle and lifting the lid away from you. This will allow the steam to escape and moisture to drip back into food before removing the lid completely. The lid may be placed on

the lid rest support for temporary hold- ing during serving or stirring.

6. When cooking time is complete, turn control knob to OFF position and unplug from outlet. The cooking times in the charts are only guides.

7. Allow to cool completely before clean- ing, see CLEANING YOUR ROASTER

OVEN

4 5

HINTS

HINTS FOR KEEP WARM

• Used for short periods of time after food is cooked.

HINTS FOR SLOW COOK

• When slow cooking, remember that liq-

uids do not boil away like they do in conventional cooking. Reduce the amount of liquid in any recipe that is

not designed for a roaster oven. The

exceptions to this rule would be rice and soups. Remember, liquids can

always be added at a later time if nec- essary.

• If a recipe results in too much liquid at the end of the cooking time, remove the

lid and turn the control knob to the maximum temperature. After about 30- 45 minutes the amount of liquid should

be less.

• ItJs not necessary to use the rack when cooking meats and poultry on slow

cook.

• Vegetables such as carrots, potatoes, turnips, and beets require longer cooking

times than most meats. Place them on

thi_ bottom of the liner and cover them with liquid.

• If adding fresh milk or yogurt, it should be done the last 2 hours. Evaporated

milk may be added at the start of cook- ing. If possible, substitute condensed

soups for fresh milk or yogurt.

• Rice and pasta are not recommended for long cooking periods. Cook them

separately and then add to the recipe

t' ,

dunng the last 30 minutes.

• 'For every 30 minutes called for in a standard recipe, cook for 1-1_/2 hours

on slow cook.

HINTS FOR COOK

• Meats will not brown during the cooking process. If you desire browning, heat a

small amount of oil in a skillet and brown meats prior to starting the cook-

ing process.

• Whole herbs and spices flavor better in

slow cooking than crushed or ground.

• Foods cut into uniform pieces will cook

faster and more evenly than foods left whole such as roast or poultry.

HINTS FOR ROAST

• One teaspoon of browning sauce such as Kitchen Bouquet* may be added to

1/4 cup melted butter and brushed onto

meat for additional browning.

• When roasting iess tender cuts of meats, use the slow cook setting.

• To enhance browning of poultry, begin

the cooking at 40O°F for the first hour and then reduce the temperature to 350°E During the last hour of cooking,

carefully drain broth from liner and return temperature to 400°E

HINTS FOR BAKE

• To obtain more evenly baked foods,

place the rack inside the liner and place baking pans and casserole dishes on top of rack during cooking.

• The liner and rack will hold the following size pans for baking: most 1 & 2 quart

casserole dishes, _ & 9 inch baking pans, 9 x 13 inch baking pans, 12 cup muffin pan, and 8 & 9 inch pie pans. Check pan for fit before filling.

• Cover rack with heavy duty foil and use as a baking sheet.

HINTS FOR STEAM COOK

• Foods cut into uniform pieces will cook

faster and more evenly.

• If you wish your vegetables to be more

tender, add more water and turn roaster oven back on for desired time.

ROAST CHART

1. Place rack into liner and place liner into base. If cooking less tender cuts of beef and pork, add the amount of hot water from the ehart below; otherwise do not add water.

The water will help to tenderize less tender cuts of meat.

2. Cover and preheat roaster oven on the steam setting. Insert meat thermometer into thickest part.of meat, not touching bone Orfat.

NOTE: Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill harmful bacteria. Insert food thermometer for a

few minutes to check temperature of combination dishes towards the end of the cook-

ing time. Use a meat or food thermometer to measure the internal temperature of

cooked meat and poultry. Roast until meat and poultry temperature is at least:

• poultry-white meat 170°F

• poultry-dark meat 180°F

• beef, lamb and veal 145°F; higher temperature for well done

• ham 160°F or follow package directions

• pork 160°F; higher temperature for well done

• ground meat 160°F; higher temperature for well done

• ground poultry 160°F; higher temperature for well done

• casseroles and other combination dishes 165°F

3. Season meat beiore or after cooking and place tat Side up on the rack in the liner. Always leave at least one inch between the top of the food and the brim of the liner.

4. Place lid on roaster oven and roast until done and meat is tender.

5. Allow meat to stand !5-20 minutes before serving. Temperature will continue to rise to desired doneness. Meat will also be easier to carve.

CUTOFMEAT ORPOULTRY

POULTRY

Chicken TurkeyBreast

Turkey(!°'houron450°) BEEF RoundRumpRoast

BonelessChuck BonelessChuck BonelessRollCenterRoast

SirloinTipRoast EyeofRoundRoast

PORK

Bone-inHam Bone-inHam

FreshPicnicHam CuredHam PorkShoulder/ButtRoast

SpareRibs(Bakeat 3000)

WEIGHT

5pounds 6pounds 21pounds

(2)3-pound (2)2-pound 24pounds (2)8-pound 10pounds 4pounds

6pounds 21pounds 9pounds

15pounds (2)14-pound 20pounds

WATERADDED

BEFOREPREHEAT

4cups 4cups 4cups 4cups

4cups perinstructions 4cups

4 cups

APPROXIMATE COOKINGTIME

1¼-1¾hours 1¾-2¼hours 3½-4hours

2'/2-3hours 2-2'/2hours

5½-6hours 4½-5hours 4V2-5'/2hours 1'/2-2hours

1'A-1¾hours 4-4_hhours 3'/2-4'/2hours 5-5'/2hours 3½-4hours

4½-5hours

Note: You may buy several small pieces of meat or ask the butcher for a larger cut.

6 7

BAKE CHART

t. PlaCe liner into base, cover and preheat roaster oven on the steam temperature setting.

2. Place food in a baking pan and place on the rack. Do not fill the liner to the brim with food.

3. Place rack and food into preheated roaster. Place lid on roaster oven.

4. B&ke according to chart or until done. Baking times may vary.

BAKE APPROXIMATE

FOOD TEMPERATURE COOKING TIME

baking potatoes 450°F 1-1'/2 hours

biscuits 450°F 10-15 minutes brownies 400°F 25-35 minutes

cake mix 425°F 30-40 minutes

cookies 425°F 10-15 minutes frozen pizza; cut to fit on rack 450°F -10-15 minutes

sweet potatoes 450°F 1-1'/4 hours

STEAM CHART

i. Trim and clean all vegetables.

2. Place liner into base. Place rack into liner.

3. Add 4 cups of hot water to liner and cover.

4. Preheat roaster oven on the steam setting.

5. Place food on the rack in the liner and cover.

6. Steam according to chart or until done. Steam times may vary. Note: Cooking times represent a full load of food.

FOOD - ALL FRESH APPROXIMATE COOKING TIME broccoli, stalks 45-60 minutes

cabbage, wedges 60-75 minutes carrots, whole 60-75 minutes cauliflower, whole 45-60 minutes fish fillets 15-25 minutes

fish steaks 15-25 minutes

potatoes, whole-new 60-75 minutes r_ ac-orn-o-r_ternut, halved 35-45 minutes

BRISKET 1 14 pound whole brisket

4 envelopes dry onion soup mix • • 1 6 pound 4 ounce can tomatoes, diced or crushed 2 green peppers, chopped

2 tablespoons fresh minced garlic Preheat roaster oven 20 minutes on 425°F. Spray liner with non-stick cooking spray. Place

brisket in liner. Combine remaining ingredients and pour over brisket. Cover and turn con- trol knob to 300°F. Cook 10 to 12 hours or until tender, basting occasionally.

Makes 7-8 pounds of meat

MEXICAN CHOP SUEY

5 pounds ground beef !0 cups chopped celery 5 green peppers, chopped 10 cups chopped onions 1 pound snow peas 1 pound fresh bean sprouts

2 pounds fresh mushrooms, sliced

1 cup soy sauce 3 tablespoons chili powder 2 - 28 ounce cans diced tomatoes

t 7 pound can red spicy chili kidney beans Preheat roaster oven 20 minutes on 425°E Spray liner with non-stick cooking spray. Add

ground beef, celery, peppers, onions and snow peas to liner. Cover and cook 30-45 min- utes or until meat is cooked thoroughly. Stir occasionally. Add bean spouts and mush- rooms, cover and cook 15 minutes. Stir in soy sauce, chili powder, tomatoes and kidney

beans until mixed. Cover and turn control knob to 325°F. Cook an additional 2 to 3 hours or until hot, stirring occasionally. Serve over rice.

Makes 40 cups

8 9

+ 9 hidden pages