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COOK:
•
Food may be placed in a cold or preheated Roaster Oven. Follow recipe directions
for temperature settings.
•
Cut-up meats and vegetables should be of uniform size pieces.
•
Remember, little moisture escapes during cooking, so add additional liquid
sparingly.
BAKE:
•
Use the Rack for baking.
•
Two loaf pans will fit into the Cookwell. A meat and vegetables or two loaves of
bread, at the same time.
•
Cover baking Rack with Auliminum foil and use a baking sheetf; or use Baking
sheet from accessory kit.
•
Most 1 & 2 quart casserole dishes, 9 x 13 baking pans and pie plates will fit into the
Cookwell. Place it on the Rack for better heat circulation while it bakes. Cover with
Roaster Oven Lid.
•
Many frozen foods, such as individual entrees or convenient foods can be baked in
the Roaster Oven simply by following package directions. Place item on wire rack
for best heat circulation while baking.
STEAM:
•
No fat is used when steaming, so it's an easy way to cook tasty and nutritious low-
calorie foods.
SLOW COOKING:
•
When slow cooking, heat is very gradual. This allows a very slow simmer, which is
aided by keeping the Cover on and no stirring is necessary.
•
To convert a standard recipe to slow cooking: for each 30 minutes required in a
standard recipe, slow cook about 1-1/ hours at 00ºF to 50ºF.
•
When slow cooking meats and poultry, it is not necessary to use the Rack. The low
temperature prevents the meat from sticking to the bottom of the Cookwell.
•
Remember, little moisture escapes during slow cooking so add additional liquid
sparingly.
Preheat Roaster Oven for 0 minutes. Set Rack in preheated Cookwell
Type of Food
Baking Potatoes
Sweet Potatoes
Winter Squash:
Butternut, Buttercup, Acorn (halved
or quartered)
Baked Apples in custard cup
Brownies
Package Cake
Cookies
Baking Chart
Temperature
Setting
400°F
400°F
400°F
350°F
350°F
375°F
375°F
7
Bake Time
in Minutes
60 to 70
55 to 60
45 to 60
35 to 45
5 to 30
30 to 35
11 to 13
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