• PREHEAT ROASTER OVEN FOR 20 MINUTES.
• Roasting meat in your Roaster Oven keeps it moist and tender.
• For additional browning, you can add 1 tsp. browning sauce to 1/4 Cup melted butter or margarine and brush over skin before roasting.
• A 3 lb. to 4 lb. roast with bone is the maximum size suggested for the Roaster Oven. Larger roasts, especially with a bone, may be difficult to fit into the Cookwell. If meat and poultry are refrigerator cold, increase cooking time about 30 minutes. If frozen, allow an additional 15 to 20 minutes per 1 lb. cooking time.
• To sear meat: Preheat Roaster Oven at 425ºF. Add margarine. Cover, then sear meat for 5 to 10 minutes per side until lightly browned. Stir ground meat once. Time will vary depending on the quantity of meat.
• 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 sizes.
• Remember, little moisture escapes during slow cooking, so add additional liquid sparingly.
• Use the Rack for baking.
• A 7 inch pie plate just fits into the Cookwell. For the first half of the recommended baking time, wrap a foil band (2 in. x 27 in.) around the edge of the crust to prevent over-browning.
• An 8.5 in. x 4.5 in. loaf pan will fit into the Cookwell. It’s an excellent size
for meatloaf and quick breads. Use caution when baking yeast bread loaves,
during baking it is likely they’ll rise close to the Cover and never brown.
• The Rack can be covered with foil and used as a “mini” baking sheet for packaged biscuits or rolls.
• A 1.5 quart casserole dish will fit into the Cookwell. Place it on the Rack for better heat circulation while it bakes. Cover only with the Roaster Oven Cover.
• Many frozen foods, such as individual entrees (5 in. x 4 in. or slightly larger) can be baked in the Roaster Oven simply by following package directions. Place item on wire rack for best heat circulation while baking.
• No fat is used when steaming, so it’s an easy way to cook tasty and nutritious low-calorie foods.
• 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 1-1/2 hours at 200ºF to 250ºF.
• 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.