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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 sizes.
• Remember, little moisture escapes during slow cooking, so add additional
liquid sparingly.
BAKE:
• 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.
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 1-1/2 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.
