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Baking
The roaster oven can bake your favorite cakes, pies, breads, or casseroles like a conventional oven. Pans and dishes should be placed on the rack for best heat circulation. Using the rack is also recommended for convenience in removing hot dishes and pans from the roaster oven.
Do not remove the lid of the roaster oven unless necessary. Removing the lid allows heat to escape and effects the temperature of the roaster oven.
Steaming
Preheat roaster oven to 450ºF (230ºC). To steam in the roaster oven, you will need a metal colander. Place rack in the insert pan. Place insert pan in roaster oven. Pour 1 quart (1 L) boiling
water into the insert pan. Place food to be steamed in the colander and place colander in insert pan. Cover and steam according to the following times or until desired doneness.
ITEM TO STEAM | AMOUNT OF TIME |
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2 cauliflower heads, cut up | 10 minutes |
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2 bunches of broccoli, cut up | 10 minutes |
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2 pounds (900 g) shrimp | 10 minutes |
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Warming Rolls, Biscuits, etc.
Preheat roaster over to 250ºF (120ºC). You will need two small ovenproof con- tainers to hold water. Emptied and washed food cans are perfect. Fill the cans
Stack rolls, biscuits, or pancakes in insert pan. Do not let them touch sides of pan. Cover and keep warm up to one hour.
Quantity Cooking
The insert pan may be used as a large cooking utensil when cooking or heating large quantities. It may be used to simmer sauces, soups, or stews, or simply to heat or warm large quantities. When cooking or heating soups or stews in the roaster oven, stir occasion- ally for quicker, even heating.
For example, set the temperature control at 400°F (200ºC) and the roaster oven will warm vegetable beef soup from refrigerated temperature to serv- ing temperature in about two hours. To cook soups, stews, or sauces, set
the temperature control on 225°F (110ºC) and allow 4 to 8 hours to sim- mer, depending on recipe.
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