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USING YOUR ROASTER OVEN
..
Place the roaster oven on a heat-resistant surface.
1. Make sure the roaster oven is plugged.
2. Make sure the Temperature Control Switch is set to the OFF position.
3. Place the Main Cooking Pan into the Roaster Oven.
4. Plug power cord into working outlet.
5. Preheat the Roaster Oven for 15-20 minutes by turning the Temperature
Control to the desired temperature.
6. Place the Roasting Rack into the bottom of the cooking pan. Put food onto
the rack. Cover Roaster Oven with lid.
Note:
Some foods or recipes do not require the use of the roasting rack.
7. When the cooking cycle is complete. Turn the Temperature Control to the
OFF position and unplug the Roaster Oven from the outlet.
8. Remove the lid carefully using oven mitts.
9. Remove the Roasting Rack with the food.
10. Remove food from rack and complete any other preparations to the food and
serve.
USING THE BUFFET SERVER:
1. Wash all the parts to the Buffet Server with warm soapy water. Dry
thoroughly.
2. Place the Main Cooking Pan into the oven body. Fill with enough water to fill
up approximately half way.
WARNING:
Never add water to the Roaster Oven body directly.
3. Place the Buffet Server Frame onto the Cooking Pan. Make sure the frame
is secure and balanced.
4. Insert the three serving dishes into the frame. Make sure they are also
secure and balanced.
5. Place lid on and plug the roaster oven into a working outlet. Preheat at
350°F for 30 minutes or until the water inside is very hot.
6. Remove lid carefully and add hot, pre-cooked food into the individual serving
dishes.
7. Place cover back on and set the temperature to 250°F to keep the food
warm. If necessary, the temperature can be adjusted.
8. Stir the food occasionally and keep food covered to maintain the
temperature.
9. Check periodically and carefully add more hot water if necessary.
****IMPORTANT POINTS WHEN USING THE BUFFET SERVER****
Note:
When keeping food warm, temperatures should always be maintained above
150°F or above.
Make sure that all three serving trays are in place when using the Buffet
Server.
Use the Buffet Server only to keep food warm.
Do not use the Serving Dishes, and the Buffet Server Frame on the stove
top, in an oven, broiler or in a microwave oven.
It is recommended to spray the inside of the Serving Dishes with a non-stick
cooking spray or wipe the inside with a dab of oil if you will be serving foods that
have the tendency to stick.
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COOKING GUIDE
..
It is recommended to use a Meat Thermometer to determine the internal temperature
when cooking meat or poultry.
INTERNAL FOOD TEMPERATURE GUIDE
MEAT
RARE
MEDIUM
WELL DONE
Beef
145°F
160°F
170°F
Pork
Not Recommended
160°F
170°F
Lamb
145°F
160°F
170°F
Smoking Ham
- Cook before eating
- Fully Cooked
Not Recommended
160°F
140°F
Poultry
- Roasting Chicken
-
Turkey
Not Recommended
180°F
180°F
ROASTING GUIDE:
The cooking chart below is approximate and should be used as a guideline only.
MEAT
WEIGHT (lbs.)
TEMPERATURE
MINUTES per lbs.
Beef Roasts
- Standing Rib
- Sirloin Tip
- Tenderloin
- Pot Roast
-
Corned Beef
4
– 6
3
– 5
3½ - 4
4
– 6
3
– 5
325°F
350°F
450°F
300°F
300°F
20 - 25
20 - 25
8 - 12
30 - 40
15 - 20
Lamb
- Leg
-
Shoulder
(boneless)
5
– 8
3
– 4
350°F
350°F
25
25
Pork
- Loin Roast
- Rolled Shoulder
- Chops
-
Ribs
3
– 5
4
– 6
4
– 5
8
– 10
350°F
350°F
325°F
450°F to brown…
…decrease to 250°F
25
– 30
35
– 40
15
– 20
15
– 20
Smoked Ham
- Bone-in
(Shankless)
- Boneless
- Fully Cooked
10
– 15
8
– 12
5
– 10
325°F
325°F
325°F
20
– 25
15
– 20
13-28
Veal
- Loin
-
Shoulder
4
– 6
3
– 5
325°F
325°F
30
– 35
30
– 25
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