RECIPES
* Always preheat roaster prior to baking (Maximum 15 minutes)
Baked Potatoes
8 to 12 baking potatoes
Wash potatoes and pierce with a fork. Place rack in the pan. Stack potatoes on Roasting Rack, making sure that they don’t touch the sides of Cooking Pan. Cover and bake at 400°F for 1 hour.
Pot Roast with Vegetables
6 to 8 lbs. beef chuck roast | 2 cups beef broth |
2 cups baby carrots | 1 tbs. salt |
8 medium potatoes, peeled and quartered | 1 tsp. ground black pepper |
2 onion, quartered |
|
Place roast in bottom of Cooking Pan. Place vegetablesaround sides of roast. Add salt, pepper and broth. Cover; cook at 300°F 3 to 4 hours or until tender.
Hickory-smoked brisket
6 to 8 lb. beef brisket | 1 tsp. onion powder |
1⁄2 cup liquid smoke | 1 tsp. celery salt |
1 tsp. garlic salt |
|
Place brisket on large piece of aluminum foil. Sprinkle generously with the liquid smoke and seasonings. Wrap the brisket with the foil and crimp edges. Place in Cooking Pan. Cover and cook at 250°F for 4 hours.
Lemon Garlic Roast Chicken
7 to 8 lb. chicken | 1⁄4 cup lemon juice |
4 cloves garlic, minced | 2 tsp. salt |
1⁄2 cup butter, softened | 1 tsp. ground black pepper |
Rinse chicken in cold water and pat dry with paper towels. Combine remaining ingredients and rub over skin and between skin and meat of chicken. Place Roasting Rack in Cooking Pan. Place chicken on RoastingRack and cover. Bake at 350°F for 2 to 21⁄2 hours or until chicken is done.
Beef Stew
4 lbs. beef stew meat | 2⁄ | 3 | cup dry bread crumbs | |
6 potatoes, peeled and cubed | 2⁄ | 3 | cup | |
2 stalks celery | 2 tsp. salt | |||
2 medium onion, cut into eighths | 2 tsp. basil | |||
1 | 2 | 1 | 2 | tsp. pepper |
4 cans (10 | ⁄ | ⁄ |
| |
tomato soup | 2 cups beef broth | |||
2 cans (8 oz.) sliced mushrooms, undrained |
|
|
| |
Toss stew meat with bread crumbs, salt and pepper.Place beef in Cooking Pan and add remaining ingredients; stir well. Cover and roast at 250°F for 4 to 5 hours or until meat and vegetablesare tender.
E8
