Idiomas disponibles
Idiomas disponibles
HINTS
HINTS FOR KEEP WARM
•
Used for short periods of time after food
is cooked.
HINTS FOR SLOW COOK
•
When slow cooking, remember that liq-
uids do not boil away like they do in
conventional cooking. Reduce the
amount of liquid in any recipe that is
not designed for a roaster oven. The
exceptions to this rule would be rice
and soups. Remember, liquids can
always be added at a later time if nec-
essary.
•
If a recipe results in too much liquid at
the end of the cooking time, remove the
lid and turn the control knob to the
maximum temperature. After about 30-
45 minutes the amount of liquid should
be less.
•
ItJs not necessary to use the rack when
cooking meats and poultry on slow
cook.
•
Vegetables such as carrots, potatoes,
turnips, and beets require longer cooking
times than most meats. Place them on
thi_ bottom of the liner and cover them
with liquid.
•
If adding fresh milk or yogurt, it should
be done the last 2 hours. Evaporated
milk may be added at the start of cook-
ing. If possible, substitute condensed
soups for fresh milk or yogurt.
•
Rice and pasta are not recommended
for long cooking periods. Cook them
separately and then add to the recipe
t'
,
dunng the last 30 minutes.
• 'For every 30 minutes called for in a
standard recipe, cook for 1-1_/2 hours
on slow cook.
HINTS FOR COOK
•
Meats will not brown during the cooking
process. If you desire browning, heat a
small amount of oil in a skillet and
brown meats prior to starting the cook-
ing process.
•
Whole herbs and spices flavor better in
slow cooking than crushed or ground.
•
Foods cut into uniform pieces will cook
faster and more evenly than foods left
whole such as roast or poultry.
HINTS FOR ROAST
•
One teaspoon of browning sauce such
as Kitchen Bouquet* may be added to
1/4 cup melted butter and brushed onto
meat for additional browning.
•
When roasting iess tender cuts of
meats, use the slow cook setting.
•
To enhance browning of poultry, begin
the cooking at 40O°F for the first hour
and then reduce the temperature to
350°E During the last hour of cooking,
carefully drain broth from liner and
return temperature to 400°E
HINTS FOR BAKE
•
To obtain more evenly baked foods,
place the rack inside the liner and place
baking pans and casserole dishes on
top of rack during cooking.
•
The liner and rack will hold the following
size pans for baking: most 1 & 2 quart
casserole dishes, _ & 9 inch baking
pans, 9 x 13 inch baking pans, 12 cup
muffin pan, and 8 & 9 inch pie pans.
Check pan for fit before filling.
•
Cover rack with heavy duty foil and use
as a baking sheet.
HINTS FOR STEAM COOK
•
Foods cut into uniform pieces will cook
faster and more evenly.
•
If you wish your vegetables to be more
tender, add more water and turn roaster
oven back on for desired time.
ROAST CHART
1. Place rack into liner and place liner into base. If cooking less tender cuts of beef and
pork, add the amount of hot water from the ehart below; otherwise do not add water.
The water will help to tenderize less tender cuts of meat.
2. Cover and preheat roaster oven on the steam setting. Insert meat thermometer into
thickest part.of meat, not touching
bone Or fat.
NOTE: Foods are properly cooked when they are heated for a long enough time and
at a high enough temperature to kill harmful bacteria. Insert food thermometer for a
few minutes to check temperature of combination dishes towards the end of the cook-
ing time. Use a meat or food thermometer to measure the internal temperature of
cooked meat and poultry. Roast until meat and poultry temperature is at least:
• poultry-white meat 170°F
• poultry-dark meat 180°F
• beef, lamb and veal 145°F; higher temperature for well done
• ham 160°F or follow package directions
• pork 160°F; higher temperature for well done
• ground meat 160°F; higher temperature for well done
• ground poultry 160°F; higher temperature for well done
• casseroles and other combination dishes 165°F
3. Season meat beiore or after cooking and place tat Side up on the rack in the liner.
Always leave at least one inch between the top of the food and the brim of the liner.
4. Place lid on roaster oven and roast until done and meat is tender.
5. Allow meat to stand !5-20 minutes before serving. Temperature will continue to rise to
desired doneness. Meat will also be easier to carve.
CUTOF MEAT
OR POULTRY
POULTRY
Chicken
TurkeyBreast
Turkey(!°'hour on 450°)
BEEF
RoundRumpRoast
Boneless Chuck
Boneless Chuck
Boneless RollCenterRoast
SirloinTip Roast
Eyeof RoundRoast
PORK
Bone-inHam
Bone-inHam
FreshPicnicHam
CuredHam
PorkShoulder/Butt R oast
SpareRibs (Bakeat 3000 )
WEIGHT
5 pounds
6 pounds
21 pounds
(2) 3-pound
(2) 2-pound
24 pounds
(2) 8-pound
10 pounds
4 pounds
6 pounds
21 pounds
9 pounds
15 pounds
(2) 14-pound
20 pounds
WATER ADDED
BEFORE PREHEAT
4 cups
4 cups
4 cups
4 cups
4 cups
perinstructions
4 cups
4 cups
APPROXIMATE
COOKING TIME
1¼-1¾hours
1¾-2¼hours
3½-4 hours
2'/2-3 hours
2-2'/2 hours
5½-6hours
4½-5hours
4V2-5'/2 hours
1'/2-2hours
1'A-1¾ hours
4-4_h hours
3'/2-4'/2 h ours
5-5'/2 h ours
3½-4hours
4½-5hours
Note: You may buy several small pieces of meat or ask the butcher for a larger cut.
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