7
MODEL: RJ15-ROASTER SERIES
Operating Instructions
6. Place ROASTING RACK into the REMOVABLE ROASTING PAN, put food on the RACK,
and place the LID on the roaster oven. NOTE: Some foods or recipes do not require the
ROASTING RACK to be used.
7. When finished, turn the TEMPERATURE CONTROL to the OFF position and unplug
roaster oven from outlet.
8. Remove LID and using oven mitts, remove the ROASTING RACK with food and serve.
DEFROSTING
NOTE:
In order to plan your day accordingly, when roasting a turkey from frozen you
can estimate it will take around twice the time it would normally take to roast an already
defrosted turkey in your roaster. It’s easy to use; just follow these few simple steps:
1. Turn temperature knob to 275°F. Preheat roaster for about 15-20 minutes.
2. Unwrap your frozen turkey and place it on the roasting rack inside of roaster and place
lid on top. Defrosting process begins.
• Make sure to have a good meat thermometer to check defrosting temperatures
from time to time; however, try not to open the lid too many times as it is
important to keep as much heat as possible in the roaster while defrosting.
3. Check that legs and thighs have reached between 90°F and 100°F before basting.
Once they do, brush the outside of the turkey with butter or oil and season with salt
and pepper (see chart below for estimated times).
4. Continue cooking on 275°F until the thighs and legs reach at least 130°F to 150°F and
the breast reaches at least 50°F to 60°F. (see chart below for estimated times). Once
desired temperatures have been met, use a baster to remove any excess liquid or ice
chunks remaining in the cavity. Then, using tongs, remove the bag of giblets and neck.
Once removed, brush the outside with additional butter or oil.
NOTE:
If the giblets and neck are hard to remove at this time, let the turkey defrost
slightly longer checking about every 10–15 minutes until they can be removed relatively
easily.
5. Now you are ready to start roasting. Turn the temperature knob to 325°F and roast
your turkey (see chart below for estimated times). The turkey will be done roasting
when the temperature of the breast reaches at least 165°F and the legs and thighs
reach at least 175°F. The other important temperature to take is inside the cavity - it
also needs to reach at least 165°F or you risk contaminating the rest of the bird when
you carve it.
NOTE:
To check doneness of the turkey it is important to take temperature readings in
different areas of the turkey to make sure it is all completely done. If any of the areas
have not reached the temperatures noted above, let it roast for a little longer until they
are reached, checking about every 10-15 minutes.
