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How to Use
1.Make sure temperature control is turned to OFF. Plug cord into 120 volt AC outlet.
2.Place food to be cooked in a pan (or directly in the insert pan) and then place in the roaster oven and replace the cover.
3.Set temperature control to desired setting.
4.When finished cooking, remove cover and then remove food.
5.Turn temperature control to OFF and unplug roaster oven.
NOTES:
•The insert pan should always
be placed in the roaster base when cooking.
•If your model has a nonstick insert pan, do not preheat the roaster oven. This will shorten the life of the non- stick coating.
wCAUTION
•Escaping steam may cause burns.
•Use hot mitts to protect hands when removing insert pan, rack, baking pan or cooked food.
Roasting Meats and Poultry
•When preparing to roast, place the meat or poultry in the insert pan. Then place the insert pan in the roaster oven and replace the cover.
•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.
Meat Roasting Chart
•The Roasting Chart lists cooking times for tender cuts of meat that are usually
•Roasting times indicated are approximate and should be used only as a general guideline. Individual cuts of meat and personal prefer- ence may dictate longer or shorter roasting times.
CUT | TEMPERATURE | MINUTES PER POUND |
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|
|
Beef roasts (4 lbs/1.8 kg) | 325°F/160ºC | 12 to 20 |
Pork roasts (3 lbs/1.35 kg) | 325°F/160ºC | 20 to 30 |
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|
|
Smoked ham |
|
|
Cook before eating | 325°F/160ºC | 15 to 30 |
Fully cooked | 325°F/160ºC | 12 to 25 |
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