User manual NESCO 18 QT

[. . . ] R oaster O ven ROAST COOK BAKE SLOW CO OK 300 350 250 STEAM 400 200 450 S!MW 18qt #63492 10/24/01 7:58 AM Page 1 Contents IMPORTANT SAFEGUARDS . . 7 Congratulations! Congratulations on the purchase of your new NESCO Roaster Oven!By doing so, you will learn how to get the most satisfaction out of your NESCO Roaster Oven. [. . . ] In order to maintain the non-stick surface, the use of rubber, plastic or wooden utensils is recommended. When roasting or baking at high temperatures, you may notice an irregular band of discoloration around the sidewalls of the Cookwell. This discoloration is characteristic of the super tough non-stick coating used on the interior of the Cookwell and in no way affects the performance or durability of the finish. Cooked-on food may be removed by using a non-abrasive cleaning pad and a non-abrasive cleanser, such as Soft Scrub® or Bon Ami®. Do not use abrasive cleansers or steel wool as the finish may scratch. HINT: To easily remove baked-on food residue, place Cookwell in Heatwell; then fill Cookwell with hot water. Do not use abrasive cleansers on exterior surface. The Roaster Oven Cookwell is easily removed after cooking for clean up. Just wash it in warm sudsy water or place in the dishwasher. 18-Qt. MW 18qt #63492 10/24/01 7:58 AM Page 4 Helpful Hints ROASTER OVEN SHOULD ALWAYS BE PREHEATED FOR 20 MINUTES. BAKE · Use the baking rack to place casserole dishes and baking pans on during cooking time. A meat and a vegetable, or two loaves of bread, may be baked at the same time. · Cover the baking Rack with aluminum foil and use as a baking sheet. casserole dishes, 9-inch pie plates, and most 9x13 baking pans will fit into the Cookwell. Follow package directions. STEAM · No fat is used when steaming, so it's an easy way to cook tasty and nutritious low calorie foods. ROAST · Roasting meat in your NESCO Roaster Oven keeps it moist and tender. browning sauce to oil or margarine and brush over skin before roasting. Ham, bone in, shankless 10 to 15 Ham, boneless 8 to 12 Ham, precooked 5 to 10 Loin 4 to 6 Shoulder, bone 3 to 5 Chicken, pieces 6 to 8 Chicken, whole 3-1/2 to 5 Cornish Hens (4) 3-1/2 to 4-1/2 Duck 4 to 5 Turkey, prebasted 10 to 14 Turkey, prebasted 14 to 20 Turkey, whole fresh 10 to 14 Temp. Setting Preheat/Roast 350/300°F 350/300°F 350/350°F 350/325°F 450/450°F 400/350°F 400/350°F 450/325°F 400/350°F 400/350°F 250/250°F 350/350°F 350/325°F 350/325°F 350/325°F 350/325°F 400/375°F 400/375°F 450/450°F 450/425°F 400/350/400°F 400/350/400°F 400/350/400°F Approximate Minutes Per Pound 15 to 20 medium-well 15 to 22 medium-well 20 to 25 rare-medium 20 to 25 rare-medium 8 to 12 rare-medium 25 to 30 medium-well 25 to 30 medium-well 15 to 20 well 25 to 30 well 35 to 40 well 15 to 20 medium-well 20 to 25 well 15 to 20 well 13 to 28 heated 30 to 35 well 30 to 35 well 8 to 10 well 13 to 18 well 15 to 20 well 20 to 25 well 12 to 17 well 13 to 18 well 15 to 20 well BEEF LAMB PORK SMOKED PORK VEAL POULTRY *To obtain additional browning on poultry, mix 1/4 Cup melted margarine with 1 Tsp. MW 18qt #63492 10/24/01 7:58 AM Page 6 BAKE CHART Preheat 18-Qt. Temperature Size of Bake Pan Setting Type of Food Baking Powder Biscuits Bake Sheet 425°F Refrigerated Quick Rolls Bake Sheet 375°F Muffins 12 Cup 425°F Quick Bread 9x5-inch Loaf Pan 400°F Yeast Bread 9x5-inch Loaf Pan 400°F Yeast Rolls Bake Sheet 400°F Cookies Bake Sheet 375°F Cupcakes 12 Cup 375°F Package Cake 9x13-inch 375°F Scratch Cake 9x13-inch 350°F Brownies 9x13-inch 350°F Bar Cookies 9x13-inch 375°F Pound Cake 9x5-inch 375°F Cheesecake 9-inch 400°F Fruit Pie 9-inch Pie Plate 425°F Custard Pie 9-inch Pie Plate 400°F Pastry Shell 9-inch 425°F Pizza (9-inch) On Rack 425°F Baking Potatoes On Rack 400°F Sweet Potatoes On Rack 400°F Scalloped Potatoes 2 Qt. Casserole 350°F Winter Squash (Butternut, Buttercup, Acorn) On Rack 400°F Baked Apples Custard Cups 350°F Bake Time In Minutes 15 to 20 13 to 15 25 to 35 65 to 75 40 to 45 25 to 30 11 to 13 20 to 25 30 to 35 40 to 45 25 to 30 25 to 30 55 to 60 55 to 65 60 to 65 55 to 65 10 to 13 20 to 25 60 to 70 55 to 65 75 to 90 45 to 60 35 to 45 6 18-Qt. MW 18qt #63492 10/24/01 7:58 AM Page 7 ROAST Roast Turkey 1 (15 to18 Lb. ) Whole fresh turkey 1/4 Cup Margarine, melted 2 Tsp. Serves 12 to 14. Wild Rice and Fruit Dressing 1/4 Cup Margarine 2 Medium Onions, chopped 2 Stalks Celery, thinly sliced 3 Cups Dry bread cubes 2 Cubs Cooked wild rice 1 Can (15-1/2 Oz. ) Pineapple tidbits, undrained 1 Can (11 Oz. ) Mandarin orange segments, drained 2 Large Baking apples, cored, seeded, coarsely chopped 1 Cup Turkey drippings or chicken broth 1 Tsp. Thyme Salt and ground black pepper, to taste Preheat Roaster Oven to 350°F. [. . . ] Chopped parsley Salt and ground black pepper, to taste 2/3 Cup Butter or margarine, melted Preheat Roaster Oven to 375°F. MW 18qt #63492 10/24/01 7:58 AM Page 14 COOKING FOR A GROUP Hot Turkey and Cranberry Salad 12 Cups Cubed, cooked turkey 1 Bunch Celery ribs, thinly sliced 4 Green onions, thinly sliced 12 Oz. ea. ) Cream of Chicken soup 2 Cups Mayonnaise or salad dressing 1/4 Cup Chopped parsley 1 Tbsp. Cover; bake 60 to 75 minutes or until hot and bubbly and center is set. [. . . ]