Before First Use - Proctor Silex Rôtissoire et Réchaud Manuel D'utilisation

Operation
Using Your Roaster Oven/Warmer
wWARNING
Burn Hazard
Escaping steam may cause burns.
Use oven mitts to protect hands when
removing insert pan, rack, baking pan or
cooked food.
Failure to follow these instructions can
result in burns or serious injury.
BEFORE FIRST USE: Wash the insert pan, rack,
and lid before using. During the first use of the
roaster oven/warmer, some smoke and odor may
be noticed. The smoke and odor should not occur
after this first heating of the roaster oven/warmer.
Roasting Meats and Poultry
• We recommend the use of a meat thermometer
to ensure perfectly cooked roasts and poultry every
time. If using a meat thermometer, the meat or
poultry should be removed from the roaster oven/
warmer when the thermometer 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/warmer.
• Most hams sold today are labeled as "Cook Before
Eating" or "Fully Cooked." Ham labeled "Cook
Before Eating" has been smoked or cured but NOT
cooked. This ham must be thoroughly cooked to an
internal temperature of 155° to 160°F (68° to 71ºC).
The "Fully Cooked" hams have been smoked or
cured and already cooked. The ham does not
require further cooking, but heating to 140°F (60ºC)
improves the flavor.
1. Make sure temperature
control is turned to O. Plug
cord into 120-volt AC outlet.
2. Remove rack. Leave insert
pan in roaster oven/warmer.
3. Set temperature control
to desired setting and let
preheat 15 minutes with
lid on.
4. Place food to be cooked in the pan on the rack
(or directly in the insert pan). Then place rack in
oven and replace the lid.
5. When finished cooking,
remove lid. Wearing oven
mitts, remove food by using
the rack.
6. Turn temperature control to
O and unplug roaster oven/
warmer.
NOTE: The insert pan should always be placed in the
roaster oven/warmer base when cooking.
• The roaster oven/warmer cooks turkeys in less time
than conventional ovens. A 14- to 18-pound (6.3- to
8.1-kg) unstuffed turkey will cook in approximately
2 1 ⁄ hours. A turkey cooked in the roaster oven/
2
warmer is moist and juicy, but does not brown.
• The Roasting Chart lists cooking times for tender
cuts of meat that are usually dry-roasted. These
roasts are from the rib or sirloin area. To tenderize
cuts from the leg (ham) or shoulder/chuck area,
cook in liquid for a longer period of time.
• Times indicated are approximate and should be
used only as a general guideline. Individual cuts
of meat and personal preference may dictate longer
or shorter roasting times.
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