RO230C05ESM1 V.qxd 6/11/05 09:41 Page 9
BAKING*
•Baking pans should always be placed on the ROASTING RACK. Do not place pans on bottom of REMOVABLE ROASTING PAN..
•Metal pans are recommended for use in the roaster as they provide better heat transfer and browning.
FOOD | TEMP. SETTING | BAKING TIME (MIN) |
MUFFINS | 425° F | 15 to 20 |
QUICK BREAD | 375° F | 65 to 75 |
YEAST BREAD | 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 |
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PIZZA | 425° F | 20 to 25 |
BAKED POTATOES | 350° to 400° F | 50 to 60 |
SWEET POTATOES | 350° to 400° F | 55 to 65 |
SCALLOPED POTATOES | 350° F | 75 to 90 |
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WINTER SQUASH | 400° F | 45 to 60 |
BAKED APPLES | 350° F | 35 to 45 |
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* Always preheat roaster prior to baking
RECIPES
LEMON GARLIC ROAST CHICKEN
4 to | 2 tablespoons lemon juice | |
3 cloves garlic, minced | 1⁄2 | teaspoon ground black pepper |
1 teaspoon salt | 1⁄4 | cup butter, softened |
Rinse chicken in cold water. Combine remaining ingredients and rub over skin and between skin and meat of chicken. Place roasting rack in cooking pan. Place chicken on roasting rack and cover. Bake at 350°F for 11⁄2 hours or until chicken is done.
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 to 11⁄2 hours.
POT LUCK BEEF STEW
8 | 15 potatoes, peeled and cubed |
2 cups dry bread crumbs | 2 tablespoons basil |
2 teaspoons salt | 2 cups |
1⁄2 teaspoon pepper | 8 cans (4 ounces) sliced mushrooms, undrained |
4 large onions, cut into eighths | 15 cans |
4 pounds baby carrots | 8 cups beef broth |
7 stalks celery |
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Toss stew meat with bread crumbs, salt and pepper. Place beef in pan and add remaining ingredients; stir well. Cover and roast at 250° F. for 4 to 5 hours or until meat and vegetables are tender.
CHILI FOR A CROWD
3 pounds dry pinto beans, soaked and drained | 5 cloves garlic, minced |
1 can | 2 jalapeno peppers, finely chopped |
10 pounds ground chuck, browned and drained | 3 tablespoons cumin |
12 cups water | 3⁄4 cup chili powder |
2 onions, chopped | 3 cups tomato juice |
2 green peppers, chopped | 3 cans |
Preheat roaster to 350° F. Combine first 8 ingredients in roaster. Cover, cook for 21⁄2 hours. Add remaining ingredients. Cover and cook an additional 30 minutes to 1 hour.
