How to Use
Notes!
•The insert pan should always be placed in the roaster base when cooking.
•If the recipe calls for a preheated oven, set the temperature control to desired temperature. The red indicator light will go out when the oven has reached the set temperature.
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.
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 cover.
5.When finished cooking, remove cover. Wearing oven mitts, remove food by using the rack.
6.Turn temperature control to OFF and unplug roaster oven.
Roasting
Roasting Meats and Poultry
•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 ther- mometer 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 tem- perature of 155 to 160°F. The “Fully Cooked” hams have been smoked or cured and already cooked. The ham does not require further cooking, but heating to 140°F improves the flavor.
•The roaster oven cooks turkeys in less time than conventional ovens. A 14 to 18 pound 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
•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.
5