STEAMING
You can use your oven to steam cook tasty and nutritious low calorie foods using no fats.
1.You will need a stainless steel colander.
2.Place Cooking Pan in unit Base. Place Roasting Rack in Cooking Pan.
3.Plug in cord and
4.Pour 1 1/2 quart boiling water into the Cooking pan.
5.Place food to be steamed in the colander. Place colander onto the Roasting Rack inside Cooking Pan.
6.Cover and steam until desired doneness.
| Steaming Guide |
Food to Steam | Min. Time(Minutes) |
Broccoli - 2 bunches, cut up | 10 |
Cauliflower - 2 heads, cut up | 10 |
Shrimp - 2 pounds | 10 - 15 |
WARMING
To reheat rolls, biscuits,pancakes etc.:
You will need two (2) small ovenproof containers to hold water. Small coffee can or food cans that have been emptied and washed will work very well.
1.Assemble oven with Cooking Pan. Plug in cord and
2.Fill the two cans about two thirds full of hot water. Place at opposite ends of the Cooking Pan.
3.Stack the rolls, biscuits, pancakes ,etc. in the Cooking Pan. Do not touch the sides of the Cooking Pan with the items.
4.Cover and heat for up to one hour.
QUANTITY COOKING
The Cooking Pan can be used to cook or heat large quantities of foods about 4 gallons. It may be used to simmer sauces, soups, stews or simply to heat or warm large quantities.
When cooking or heating large quantities of soups, stews or sauces, be sure to stir often to prevent sticking on the sides and quicker, more even heating. See examples below.
FOOD | TEMP | TIME | |
Vegetable Beef Soup | 400° F | 2 hours | |
(from refrigerated temp.) |
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Soups, stews, sauces | 225° F | 4 to 8 hours | |
(dependent upon the recipe) |
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BAKING
NOTE: Baking pans should ALWAYS be placed on the Roasting Rack. Do not place pans on bottom of Cooking Pan. This also allows for better heat circulation when baking.
Metal pans are recommended to use in the oven when baking as they provide a better heat transfer and browning.
When baking, we always recommend
When first using your oven for baking, you may wish to lower the baking temperature by 25°F. The Smoker/Roaster Oven’s more compact interior heats more efficiently than conventional ovens, so a lower temperature usually works very well.
Note: Do not remove the Cover while baking. Removing the Cover allows heat to escape and affects the temperature of the oven.
CAUTION: Use oven mitts or hot pads when removing food from oven. Rack will be hot, allow to cool before removing.
Baking Guide
These are recommended temperature and times.
FOOD | TEMP | BAKE TIME (MINUTES) | |
MUFFINS | 425° F | 15 to 20 | |
QUICK BREADS | 375° F | 65 to 75 | |
YEAST BREADS | 400° F | 40 to 45 | |
YEAST ROLLS | 400° F | 18 to 20 | |
COOKIES | 350° F | 11 to 13 | |
BROWNIES | 350° F | 25 to 30 | |
CUPCAKES | 350° F | 25 to 30 | |
SHEET CAKE | 350° F | 40 to 45 | |
POUND CAKE | 350° F | 50 to 60 | |
BUNDT CAKE | 350° F | 50 to 60 | |
CHEESECAKE | 325° F | 50 to 60 | |
FRUIT PIE | 425° F | 45 to 50 | |
CUSTARD PIE | 350° F | 50 to 60 | |
PASTRY SHELL | 425° F | 10 to 13 | |
PIZZA ( 9 - inch) | 425° F | 20 to 25 | |
BAKED POTATOES | 350° F to 400° F | 50 to 60 | |
SWEET POTATOES | 350° F to 400° F | 55 to 65 | |
SCALLOPED POTATOES | 350° F | 75 to 90 | |
WINTER SQUASH | 400° F | 45 to 60 | |
BAKES APPLES | 350° F | 35 to 45 | |
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