Warming
Reheating Rolls, Biscuits, Pancakes
etc.
You will need two (2) small ovenproof
containers to hold water. Small coffee
can or food cans that have been
emptied and washed will work very
well.
1. Assemble roaster oven with
roasting pan and rack in place
.
2. Fill the two cans about two thirds full
of hot water. Place at opposite ends
of the roasting ran.
3. Stack the rolls, biscuits, pancakes ,
etc. on the roasting rack.
Do not
touch the sides of the roasting pan
with the items.
4. Cover and heat for up to one hour.
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Cooking Guide
Recommended Internal Meat
Temperatures
• Cook to desired doneness by
measuring the internal temperature
of the meat using a meat
thermometer. The FDA recommends
meat should be a minimum of
145°F
to prevent food borne illness.
• Pork, ham or poultry are
not
recommended to be eaten at these
levels.
MEAT
RARE
MEDIUM
WELL DONE
BEEF
145° F
160° F
170° F
PORK
*
160° F
170° F
LAMB
145° F
160° F
170° F
SMOKED HAM
Cook before eating
*
*
160° F
Fully cooked
140° F
POULTRY
Roasting chicken
*
*
180° F
Turkey
180° F
• Hams labeled “Cook Before Eating”
have been smoked or cured but
NOT
fully cooked. This ham must be
thoroughly cooked to an internal
temperature of
155°F
to
160° F
.
• Hams labeled “Fully Cooked” have
been smoked or cured and already
cooked. The ham does not require
further cooking but heating to
140°F
enhances and improves the flavor.
Caution:
NEVER cook without
roasting pan in base
.
* Pork, ham, or poultry are not recommended to be eaten at these levels.
RECIPES
HICKORY-SMOKED BRISKET
3 to 4 lb. Beef brisket
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/4 cup liquid smoke
Place brisket on large piece of aluminum foil. Sprinkle generously with the liquid
smoke and seasonings. Wrap the brisket with foil and crimp the edges. Place on
roasting rack, in the roasting pan. Cover and cook at
250°F
for 4 hours.
LEMON GARLIC CHICKEN
3 1/2 to 4 lb. Chicken
2 tablespoons lemon juice
3 cloves garlic, minced
1/2 teaspoon black pepper
1 teaspoon salt
1/4 cup butter, softened
Rinse the chicken cold water. Combine the remaining ingredients and rub on the skin
and meat of the chicken. Place roasting rack inside the roasting pan. Place chicken
on the rack and cover. Bake at
350°F
for 1 hour 30 minutes or until chicken is done.
BEEF STEW
2 lbs beef stew meat
3 potatoes, peeled and cubed
1/3 cup dry bread crumbs
1 teaspoon basil
1 teaspoon salt
1/3 cup quick-cooking tapioca
1/4 teaspoon black pepper
1/2 pound baby carrots
1 can (4 oz.) sliced mushrooms un-drained
1 stalk celery
2 cans (10 1/2 oz. each)condensed tomato soup
1 cup beef broth
Toss stew meat with bread crumbs, salt and pepper. Place beef in roasting pan and
add remaining ingredients. Stir well. Cover and cook at
250°F
for 4 to 5 hours or until
meat and vegetables are tender.
BAKED HAM
12 15 pound fully -cooked smoked ham
1/2 cup orange juice
2 cups water
1 cup brown sugar
1/2 cup honey
Trim thick part of fat off of ham - down 1/4 inch. Score the remaining layer of fat into
diamond designs to help hold the glaze. Place ham on roasting rack . Place rack into
roasting pan in roaster oven. Pour 2 cups of water into pan. Cover and cook at
325°F
for 1 hour. Combine the remaining ingredients to make the glaze. Remove the lid and
spoon the 1/2 of the glaze over the ham. Cover and bake for another hour. Remove lid
and spoon remaining glaze over the ham. Replace lid, increase temperature to
400°F
and bake for an additional 10 to15 minutes to set the glaze.
BAKED POTATOES
4 to 8 baking potatoes
Wash potatoes and pierce with a fork. Place roasting rack in roasting pan. Stack
potatoes on rack, making sure they
do not
touch the sides of the roasting pan. Cover
and bake at
400°F
for 1 to 1 1/2 hours. Pierce with fork to check for doneness.
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