62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 1
R
O
AST
COOK
B
AKE
SLO
300
W COOK
250
350
STEAM
400
450
1
8
200
Qt.
Roaster Oven
18-Qt. ROASTER OVEN
USE/CARE AND RECIPE GUIDE
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HEATWELL and BODY. The sides of the 18-Qt. Roaster
Oven contain the exclusive CIRCLE OF HEAT® element for
even, moist cooking, plus the added advantages of thick
insulation and a full-range automatic oven temperature
control. NEVER PLACE FOOD OR WATER DIRECTLY
IN THE HEATWELL.
Introduction
Get To Know Your 18-Qt. NESCO Roaster Oven
Now you are ready to discover more ways to make meals that
are both healthful and delicious. And you are now ready to
experience first-hand the convenience and versatility of this
compact portable electric cooking appliance.
COVER. Heavy gauge high-profile aluminum Cover is
designed to control heat and moisture efficiently. Two vent-
holes are provided to allow just the right amount of moisture
to escape during cooking. During the cooking process, steam
will accumulate inside the cookwell. Always stand to the side
when removing the lid, and tilt the cover away to divert
escaping steam.
AUTOMATIC TEMPERATURE CONTROL. Regulates
cooking temperature to maintain the dial setting in the
Roaster interior.
Take a few minutes to read through this Guide. You’ll find out
how to better use the Roaster Oven. And you’ll find a selection
of healthful and fun recipes – all carefully tried and tested for
your enjoyment.
RACK. A chrome-plated steel or non-stick Rack provides
cooking flexibility. The Rack fits into the Cookwell and has
convenient lift-out handles.
SIGNAL LIGHT. The glow of the light indicates the Roaster
is heating. When the desired temperature is reached, signal
light goes out. It goes off and on during cooking indicating
that the temperature is automatically maintained.
The NESCO Roaster Ovens have a long tradition in family
home cooking, beginning the the 1930s. Yet, very few cooking
appliances can demonstrate that they are as up-to-date and
useful today as they were in the past. NESCO Roaster Ovens
have truly kept pace with cooking styles, preferences,
occasions and family sizes.
COOKWELL. The porcelain enamel or non-stick Cookwell
has a full 18-Qt. capacity. It is removable for easy cleanup in
the dishwasher or sink, or for food storage in the refrigerator.
TEMPERATURE GUIDE. The conveniently placed guide
gives recommended temperatures for commonly roasted foods.
In a short time, you will see the many ways to use your
18-Qt. Roaster Oven. Its portability makes it a movable main
cooking appliance at some times, and a valued
Cover
supplementary appliance at other times. Use it at home on
your countertop in your kitchen (no more kitchen heat!)...or
in a covered patio, basement or garage...or away from home
in a cabin. Whenever you use your Roaster Oven, you can
prepare a wide range of favorite foods in different ways: baked,
slow cooked, roasted, steamed or poached. And serve your
foods buffet-style or at table-side, right in the Roaster Oven.
Moist and good tasting foods are yours because of NESCO’s
special CIRCLE OF HEAT® construction. You will taste the
difference the very first time you use the Roaster Oven.
Cookwell
Temperature
Guide
ST
A
RO
E
K
B
A
K
O
O
C
0
35
AM
TE
300
S
K
0
O
25
O
C
W
O
SL
400
Automatic
Temperature
Control
450
0
20
Rack
Roaster Oven
Qt.
8
1
Signal Light
Heatwell
and Body
So, start cooking with NESCO. Explore all the ways to get the
most out of this special home cooking appliance.
18-Qt. Roaster Oven
2
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How To Use And Care For
To Operate Your Roaster Oven
Care And Cleaning
Your 18-Qt. NESCO Roaster Oven
BEFORE USING FOR THE FIRST TIME
1. After the NESCO Roaster Oven has cooled, remove Cover,
Rack (if used) and Cookwell. Wash Rack and Cookwell
in warm sudsy water or place in the dishwasher.
CAUTION: Do not put Cover in the dishwasher.
2. PORCELAIN ENAMEL COOKWELL has a strong finish and
provides easy cleaning and years of use. It will not stain and
stays attractive, even when used often. However, it will chip if
subjected to sharp blows or is mistreated. Water spots or
mineral deposits (characterized by a white film on surface)
may be removed with household vinegar or non-abrasive
cleansers.
3. NON-STICK COOKWELL is made of durable carbon steel. In
order to maintain the non-stick surface, the use of rubber,
plastic or wooden utensils is recommended. Avoid cutting
food in the Cookwell. Use of a non-stick spray on the interior
surface is optional. Avoid storing items in the Cookwell which
may scratch the surface. 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. With
continued use, the discoloration will become less noticeable.
4. 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. Cover and heat at 350°F for 30
minutes. Turn off and allow to cool completely. Wash
Cookwell as directed above.
1. Place the Cookwell into the Heatwell. Always use the
Cookwell for food. NEVER PLACE FOOD OR
WATER DIRECTLY IN THE HEATWELL.
2. Preheating is recommended. To preheat, place the
Cookwell into the Heatwell and cover. Be sure the
temperature control is turned to the lowest setting, and
plug the cord into the 120 volt AC outlet. Set the
temperature control to desired temperature. Preheat 20
minutes or until red signal light goes off. Carefully, using
hot pads, add food to the Cookwell.
1. Unpack your NESCO Roaster Oven completely. Remove
the Cookwell and remove all packing materials and
information labels. Place the Roaster Oven in a
well-ventilated area on a heat resistant surface.
Set the temperature control dial to its minimum setting.
Plug the cord into a 120 volt AC outlet, set the control
dial to its maximum setting 450°F. Operate the Roaster
Oven empty (without the Cookwell and Cover) for about
60 minutes, or until any odor or smoke disappears. Some
smoke and odor is a normal part of “curing” the heating
element, and will not occur while cooking. When curing
is completed, turn the temperature control to its lowest
setting, unplug the unit, and allow it to cool.
3. The Rack may be used for baking or fat-free roasting.
Other foods, such as meats, soups and stews, are prepared
without the Rack.
4. Replace the Cover. Always cook with the Cover in place.
5. If the Roaster Oven has not been preheated, turn the
temperature control to Off. Plug the cord into a 120 volt
AC outlet. Set the temperature control to the desired
temperature. Fill the Cookwell with food as desired.
6. Cook the food for the desired amount of time. When
finished, turn the temperature control to lowest setting
and unplug the cord from the 120 volt AC outlet. Allow
the Roaster Oven to cool, and clean as recommended .
NOTE: COOKWELL, BODY, COVER AND
2. Wash the Cover, Cookwell and Rack in warm, sudsy water.
Rinse and dry. See “Care and Cleaning” section for
complete cleaning instructions.
ACCUMULATED STEAM WILL BE HOT. USE
CAUTION, AND HOT PADS, TO LIFT COVER OR
REMOVE COOKWELL FROM HEATWELL.
The Roaster Oven Cookwell is easily removed after cooking for clean up.
5. NEVER IMMERSE THE ROASTER OVEN IN WATER.
To clean, wipe outside of Roaster Oven with a damp cloth
and dry. Do not use abrasive cleansers on exterior surface.
Just wash it in warm sudsy water or place in the dishwasher.
18-Qt. Roaster Oven
3
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BAKE
STEAM
Helpful Hints
ROASTER OVEN SHOULD ALWAYS
BE PREHEATED FOR 20 MINUTES.
• Use the baking rack to place casserole dishes and baking
pans on during cooking time. This will allow for more
even baking.
• No fat is used when steaming, so it’s an easy way to cook
tasty and nutritious low calorie foods.
• Two loaf pans will fit into the Cookwell. 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.
• Most 1 & 2 Qt. casserole dishes, 9-inch pie plates, and most
9x13 baking pans will fit into the Cookwell. Place dish on
baking rack for more even baking.
• Three 1-1/2 Qt. pans fit into the Cookwell. Ideal for
preparing meat, vegetables and potatoes at the same time.
When baking bread, either one or two loaf pans are
recommended.
ROAST
SLOW COOK
• Roasting meat in your NESCO Roaster Oven keeps it moist
and tender. For additional browning, you can add 1/2 Tsp.
browning sauce to oil or margarine and brush over skin
before roasting.
• When slow cooking, heat is very gradual. This allows a very
slow simmer, which is aided by keeping the Cover on; 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 200°F to 250°F.
• 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.
• Simmering less tender cuts of meat will make them very
tender. Adding a gravy or sauce will make them extra
flavorful.
• To sear meat, Preheat Roaster Oven at 450°F. Add
margarine, Cover, then sear meat for 10 to 15 minutes per
side until lightly browned. Stir ground meat once. Time will
vary depending on the quantity of meat.
• Alternative browning method for self-basting turkeys: Follow
recipe directions with these exceptions: Preheat NESCO
Roaster Oven and set temperature at 400°F. Roast turkey at
400°F for the first hour. Reduce heat to 350°F using time in
recipe, 13 to 18 minutes per pound. During the last hour of
roasting, remove all juice from Cookwell and return
temperature to 400°F.
• Remember, little moisture escapes during slow cooking, so
add additional liquid sparingly.
• Convenience foods can be baked in the Roaster Oven.
Follow package directions.
The Automatic
Temperature Control
provides a wide range
of temperature settings
which allow you to slow
cook, cook, roast, bake,
steam – as well as sear
and brown foods.
ROAST
COOK
BAKE
350
300
SLOW COOK
250
STEAM
400
200
450
COOK
• Cut-up meats and vegetables should be of uniform size
pieces.
• Remember, little moisture escapes during slow cooking so
add additional liquid sparingly.
18-Qt. Roaster Oven
4
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R O A S T C H A R T
Preheat Roaster Oven to roasting temperature before adding meat. Minutes per pound are ONLY A GUIDE. Set meat on Rack in Preheated Cookwell.
Avg. Weight
In Pounds
3-1/2 to 4
4 to 6
3 to 5
4 to 6
Temp. Setting
Preheat/Roast
350/300°F
350/300°F
350/350°F
Approximate
Meat
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
BEEF
Corned Beef
Pot Roast, boneless
Sirloin Tip
Standing Rump
Tenderloin
350/325°F
450/450°F
3-1/2 to 4
Leg, Sirloin
Shoulder, boneless
5 to 8
3 to 4
400/350°F
400/350°F
25 to 30 medium-well
25 to 30 medium-well
LAMB
PORK
Chops, center cut 1 inch
Loin Roast, center
Shoulder rolled
4 to 5
3 to 5
4 to 6
8 to 10
450/325°F
400/350°F
400/350°F
250/250°F
15 to 20 well
25 to 30 well
35 to 40 well
15 to 20 medium-well
Ribs, lean country
Precook to tender; finish in 450°F. Roaster Oven or on outdoor grill.
Ham, bone in, shankless
Ham, boneless
Ham, precooked
10 to 15
8 to 12
5 to 10
350/350°F
350/325°F
350/325°F
20 to 25 well
15 to 20 well
13 to 28 heated
SMOKED PORK
Loin
Shoulder, bone
4 to 6
3 to 5
350/325°F
350/325°F
30 to 35 well
30 to 35 well
VEAL
Chicken, pieces
Chicken, whole
Cornish Hens (4)
Duck
Turkey, prebasted
Turkey, prebasted
Turkey, whole fresh
6 to 8
400/375°F
400/375°F
450/450°F
450/425°F
400/350/400°F
400/350/400°F
400/350/400°F
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
POULTRY
3-1/2 to 5
3-1/2 to 4-1/2
4 to 5
10 to 14
14 to 20
10 to 14
*To obtain additional browning on poultry, mix 1/4 Cup melted margarine with 1 Tsp. browning sauce; brush evenly over skin before roasting.
*For crisper skin, baste, then remove liquid during roasting. *Roast turkeys at 400°F. for first and last hour; roast at 350°F. for remaining time.
18-Qt. Roaster Oven
5
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B A K E C H A R T
Preheat 18-Qt. Roaster Oven for 20 minutes. Place bake pan on Rack; set Rack in preheated Cookwell.
Temperature
Bake Time
In Minutes
15 to 20
13 to 15
25 to 35
Type of Food
Baking Powder Biscuits
Refrigerated Quick Rolls
Muffins
Size of Bake Pan
Bake Sheet
Bake Sheet
Setting
425°F
375°F
425°F
400°F
400°F
12 Cup
Quick Bread
Yeast Bread
9x5-inch Loaf Pan
9x5-inch Loaf Pan
65 to 75
40 to 45
Yeast Rolls
Cookies
Cupcakes
Package Cake
Scratch Cake
Bake Sheet
Bake Sheet
12 Cup
9x13-inch
9x13-inch
400°F
375°F
375°F
375°F
350°F
25 to 30
11 to 13
20 to 25
30 to 35
40 to 45
Brownies
9x13-inch
9x13-inch
9x5-inch
9-inch
9-inch Pie Plate
350°F
375°F
375°F
400°F
425°F
25 to 30
25 to 30
55 to 60
55 to 65
60 to 65
Bar Cookies
Pound Cake
Cheesecake
Fruit Pie
Custard Pie
Pastry Shell
Pizza (9-inch)
Baking Potatoes
Sweet Potatoes
9-inch Pie Plate
9-inch
On Rack
On Rack
On Rack
400°F
425°F
425°F
400°F
400°F
55 to 65
10 to 13
20 to 25
60 to 70
55 to 65
Scalloped Potatoes
Winter Squash
2 Qt. Casserole
350°F
75 to 90
(Butternut, Buttercup, Acorn)
Baked Apples
On Rack
Custard Cups
400°F
350°F
45 to 60
35 to 45
18-Qt. Roaster Oven
6
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62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 7
R O A S T
Roast Turkey
Wild Rice and Fruit Dressing
1
(15 to18 Lb.) Whole fresh turkey
1/4 Cup Margarine
1/4 Cup Margarine, melted
2
2
3
2
1
1
2
1
1
1
Medium Onions, chopped
Stalks Celery, thinly sliced
Cups Dry bread cubes
Cubs Cooked wild rice
Can (15-1/2 Oz.) Pineapple tidbits, undrained
Can (11 Oz.) Mandarin orange segments, drained
Large Baking apples, cored, seeded, coarsely chopped
Cup Turkey drippings or chicken broth
Tsp. Sage
2
1
2
1
Tsp. Browning sauce (Kitchen Bouquet)
Tbsp. Chopped parsley
Tsp. Poultry seasoning
Tsp. Paprika
Preheat Roaster Oven to 400°F.
Place turkey on Rack. Combine margarine and browning sauce; brush evenly over turkey.
Sprinkle on seasonings.
Set Rack in preheated Cookwell. Cover; roast turkey 13-18 minutes per pound at 350°F. (or
until internal temperature reaches 180° on meat thermometer).
For additional browning, see Roasting Chart on Page 5.
For stuffed turkey, add 30 minutes to the roasting time.
Turkey may be held at 200°F until ready to serve.
Serves 12 to 14.
Tsp. Marjoram
1/2 Tsp. Thyme
Salt and ground black pepper, to taste
Preheat Roaster Oven to 350°F.
Melt margarine in large frying pan over medium heat. Add vegetables; cook until tender. Add
bread cubes; rice; then remaining ingredients. Stir until well mixed. Spoon into 9x13-inch
baking pan.
Place pan on Rack. Set Rack into preheated Cookwell. Cover; bake 50 to 60 minutes or until
center is set.
Serves 12 to 14.
18-Qt. Roaster Oven
7
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62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 8
R O A S T
Roast Ham
Country BBQ Ribs
1
3
3
1
(13 to 15 Lb.) Boneless ham
Cups White soda
Cups Orange juice
20 to 22 Lb. Country-style lean ribs
3 Large Onions, chopped
4 Bay leaves
Hot water to cover ribs
1 Quart Ketchup
Tsp. Pumpkin pie spice
Raisin Sauce, to serve (See next recipe on this page)
1/2 Cup Lemon juice
Preheat Roaster Oven to 300°F.
1/2 Cup Brown sugar, firmly packed
1-1/2 Tbsp. Celery seeds
1 Tbsp. Italian herb seasoning
1 to 2 Cloves Garlic, minced
Place ham, fat side up, on Rack. Set Rack in preheated Cookwell. Add White soda, juice and
spice. Cover; roast 2-1/2 to 3 hours, basting ham each half hour, or until internal temperature
reaches 170°F. on meat thermometer.
Serve with Raisin Sauce.
To hold: Reduce temperature to 200°F and hold up to 1 hour.
Serves 25 to 30.
Preheat Roaster Oven at 400°F.
Set Rack in preheated Cookwell. Arrange meat on Rack. Add onion, bay leaves, and enough
water to cover meat. Cover, roast for 2-1/4 to 2-1/2 hours or until meat is tender.
Meanwhile, combine sauce ingredients in large saucepan; stir to blend. Cover; simmer 45 to
60 minutes or until sauce thickens and flavors blend. Remove from heat; set aside.
Carefully lift Rack out onto large tray with sides. Remove Cookwell; slowly pour out and
discard hot water. Clean Cookwell.
Set Cookwell into Heatwell. Cover; preheat to 400°F. Dip meat into BBQ sauce. Set on Rack in
preheated Cookwell. Cover; roast 40 to 60 minutes or until sauce is set and edges begin to brown.
To hold: Reduce temperature to 250°F and hold up to 1 hour.
Serves 25.
Raisin Sauce
Jar (10 Oz.) Apple jelly
Can (8 Oz.) Crushed pineapple, undrained
1/4 Cup Honey
1
1
1
Cup Seedless raisins
Combine ingredients in medium saucepan. Cook over medium heat until sauce comes to a
boil, stirring constantly. Pour into 9x5-inch loaf pan. Place pan on end of Rack next to ham
roast to keep sauce hot.
Makes approximately 1-1/2 Cups.
18-Qt. Roaster Oven
8
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62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 9
R O A S T
Meatballs
Roast Beef
5
2
4
Lb. Lean ground beef
Pkg. (1-1/4 Oz.) Dry onion soup mix
Large Eggs
2
(4-1/2 to 5 Lb. ea.) Beef Sirloin tip roasts
1/4 Cup Cider vinegar
1
1
1/2 Tsp. Dry mustard
1/2 Tsp. Ground black pepper
Pkg. (1-1/4 Oz.) Dry onion soup mix
Tbsp. Italian herb seasoning
Preheat Roaster Oven to 425°F.
Combine all ingredients; stir until well mixed. Form into 1-inch meatballs. Place meatballs
into preheated Cookwell. Cover; bake 30 to 45 minutes. Stir occasionally to brown all sides of
meatballs.
Preheat Roaster Oven to 400°F.
Makes approximately 200 meatballs.
Brush vinegar evenly over roasts. Combine soup and seasonings; rub over meat. Place meats
on Rack. Set Rack in preheated Cookwell. Cover; roast 20 to 25 minutes per pound or until
internal temperature reaches 150°F on meat thermometer. Skim fat from meat drippings;
discard fat. Pour drippings over meat before serving.
Cocktail Meatballs
1/2 Recipe Meatballs, cooked (from above)
Serves 25.
1
1
1
Jar (18 Oz.) Grape jelly
Jar (16 Oz.) Chili Sauce
Pkg. (1-1/4 Oz.) Brown gravy mix.
Preheat Roaster Oven to 325°F.
Place meatballs in Cookwell; add sauce ingredients. Stir. Cover; cook 45 to 60 minutes or
until hot and bubbly.
To hold: Reduce temperature to 250°F. to hold for several hours and during serving.
Makes approximately 100 meatballs.
18-Qt. Roaster Oven
9
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R O A S T
NOTES
Swiss Steak
12 Lb. Thick round steak, cut into 50 pieces
4
1
1
2
1
2
1
2
Cups All purpose flour
Tbsp. Black pepper
Tbsp. Italian herb seasoning
Tsp. Grated lemon peal
Lb. Butter or margarine
Pkg. (1-1/4 Oz. ea.) Dry onion soup mix, divided
Quart Beef broth
Cans (29 Oz. ea.) Whole tomatoes, cut up
1/4 Cup Cornstarch, to thicken
1/2 Cup Cold water
Preheat Roaster Oven to 350°F.
Pound meat to tenderize. Combine flour, pepper, seasoning and lemon peel in flat bowl.
Dredge meat. Brown meat in melted butter in large frying pans over medium-high heat. Place
meat in layers in preheated Cookwell; divide soup mix and sprinkle over each layer of meat.
Cover; roast 1 hour. Reduce temperature to 250°F. Add broth and tomatoes; stir gently to
cover meat. Cover; slow cook 4 to 5 hours or until tender. Thicken juice with mixture of
cornstarch and 1/2 Cup cold water.
Serves 50.
18-Qt. Roaster Oven
10
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62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 11
C O O K I N G F O R
A
G R O U P
Creamy Herb Pasta
Spaghetti with Meatballs and Sauce
3
Lb. Wide egg noodles, cooked, drained
Cups Half and Half
Cups Milk
Pkg. (8 Oz. ea.) Cream cheese, softened, cut into cubes
Cup Butter or margarine, room temperature
Tbsp. All purpose flour
1
Recipe Meatballs, cooked (from page 9)
Lb. Spaghetti noodles
Tbsp. Salt
2
2
4
1
2
8
3
6
Tbsp. Vegetable oil
1/2 Cup Butter or margarine, melted
Fresh grated Parmesan cheese
1/2 Cup Chopped parsley
1/4 Cup Chopped chives
Sauce:
1 to 2 Tbsp. Italian herb seasoning
Salt and pepper to taste
4
4
4
1
Cans (29 Oz. ea.) Stewed tomatoes
Cans (29 Oz. ea.) Tomato puree
Cans (12 Oz. ea.) Tomato paste
Large Onion, finely diced
Preheat Roaster Oven to 350°F.
Combine all ingredients in Cookwell; stir gently until well mixed. Cover; bake 45 to 60
minutes or until set.
To hold: Reduce temperature to 250°F. add milk if pasta begins to dry.
1/2 Cup Granulated sugar
1/2 Cup Italian herb seasoning
1
Tbsp. Salt
Serves 25.
Preheat Roaster Oven to 350°F.
Combine all sauce ingredients in Cookwell; stir until well mixed. Cover; cook 2-1/2 to 3
hours or until thick.
Add cooked meatballs; stir until covered with sauce. Reduce temperature to 300°F. Cover;
cook 45 to 60 minutes or until meat is heated through.
Cook noodles in hot boiling water in three large pots. Add 1 Tbsp. salt and 2 Tbsp. oil to each
pot. Stir noodles gently during cooking. Drain; toss with melted margarine. Serve immediately
with hot sauce and meatballs; sprinkle on Parmesan cheese.
Serves 50.
18-Qt. Roaster Oven
11
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C O O K I N G F O R
A
G R O U P
Baked Eggs Scrambled
Irish Stew Casserole
54 Large Eggs
1/4 Cup Butter or margarine
1
1
Pint Sour cream or plain low-fat yogurt
Cup All purpose flour
2
1
7
1
Cups All purpose flour
Tsp. Black pepper
Lb. Boneless lamb, cut into cubes
Small Cabbage, shredded
Salt and pepper, to taste
Can (10-3/4 Oz.) Cheddar soup
1
1/2 Cup Milk
1/4 Cup Chopped parsley
14 Large Red potatoes, peeled, cubed
14 Large Carrots, peeled, thickly sliced
Optional: Crumbled cooked bacon, sliced mushrooms, diced ham,
diced red and green peppers
8
6
4
2
2
Stalks Celery, thickly sliced
Medium Parsnips, peeled, thickly sliced
Large Onions, quartered
Cups Beef broth
Remove Cookwell. Preheat covered Heatwell to 325°F.
Combine eggs, sour cream, flour, salt and pepper in Cookwell; whisk until blended.
Set Cookwell into preheated Heatwell. Cover; bake 25 minutes. Add optional ingredients.
Gently stir eggs once, stirring outside cooked portion into center. Combine soup and milk; stir
until smooth. Spoon soup mixture over eggs; sprinkle on parsley. Cover; bake 30 to 45 minutes
or until set.
To hold: Reduce temperature to 225°F to hold for 1 hour and during serving. To keep
eggs moist after top half is served, an additional can of soup and milk may be mixed,
warmed and spooned over remaining eggs.
Tbsp. Worcestershire sauce
1/4 Cup Cornstarch, to thicken
Preheat Roaster Oven to 450°F.
Place butter in preheated Cookwell. Cover; cook until butter melts. Combine flour and
pepper; dredge meat. Place meat in Cookwell; stir. Cover; cook meat 15 to 20 minutes or until
browned. Add vegetables. Cover; reduce temperature to 250°F. Slow cook 1-1/2 to 2 hours or
until meat and vegetables are tender. Add half the broth and Worcestershire sauce. Combine
remaining broth and cornstarch; whisk until smooth. Stir into stew. Cover; slow cook 30 minutes
or until thickened, stirring once. Ladle into bowls to serve.
Serves 50.
Serves 25.
18-Qt. Roaster Oven
12
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C O O K I N G F O R
A
G R O U P
Shredded Potatoes
Baked Beans
4
Lb. Frozen hash brown potatoes
1 Lb. Dried Great Northern navy beans
1 Lb. Dried pinto or brown beans
1 Lb. Dried black-eyed peas
2-1/2 Cups Milk
1
2
2
4
Pint Sour cream
Cups Grated Cheddar or Swiss cheese
Cans (10-3/4 Oz. ea.) Cream of Celery soup
Green onions, thinly sliced
6
2
1
1
Cups Hot water
Cups Dark molasses
Cup Cider vinegar
Cup Brown sugar
1/4 Cup Chopped parsley
1 Tbsp. Italian herb seasoning
Salt and pepper, to taste
1 Lb. Thick-sliced bacon, cut up
2 Large Onions, diced
2 Tbsp. Mustard
Remove Cookwell. Preheat covered Heatwell to 350°F.
Combine all ingredients in Cookwell; stir until well mixed. Set Cookwell into preheated
Heatwell. Cover; bake 1-1/2 hours or until center is set. Gently stir edge into center once halfway
through baking time.
1 Cup Ketchup
Add beans to unheated Cookwell; cover with 4 quarts hot water. Let stand several hours or
overnight; drain.
Preheat Roaster Oven to 300°F.
To hold: Reduce temperature to 200°F. Pour 1 cup milk over top if potatoes begin to dry.
Serves 25.
Add remaining ingredients, except ketchup, to beans. Stir in 6 Cups hot water. Cover; bake 2
hours or until beans are tender. Reduce temperature to 250°F. Stir; cover and bake 5 hours. Stir
in ketchup; cover and bake 1 hour.
To hold: reduce temperature to 200°F. Add hot water or tomato juice if beans begin to dry.
Serves 25. Recipe may easily be doubled to serve 50.
Parmesan Potatoes
12 Large Baking potatoes (approximately 6 Lb.)
1/2 Cup All purpose flour
1/2 Cup Grated Parmesan cheese
2 Tbsp. Chopped parsley
Salt and ground black pepper, to taste
2/3 Cup Butter or margarine, melted
Preheat Roaster Oven to 375°F.
Peel potatoes; cut in half lengthwise. Combine flour, cheese, parsley, salt and pepper; stir until
blended. Dip potatoes in melted butter, then in dry mixture to coat.
Arrange potatoes on Rack. Set Rack in preheated Cookwell. Cover; bake 1-1/2 to 2 hours or
until done.
Serves 16-20.
18-Qt. Roaster Oven
13
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C O O K I N G F O R
A
G R O U P
Hot Turkey and Cranberry Salad
Chili
12 Cups Cubed, cooked turkey
1 Bunch Celery ribs, thinly sliced
4 Green onions, thinly sliced
12 Oz. Cranberries, rinsed, coarsely chopped
8 Oz. Sliced almonds
2 Cans (10-3/4 Oz. ea.) Cream of Chicken soup
2 Cups Mayonnaise or salad dressing
1/4 Cup Chopped parsley
1/4 Cup Margarine
5
2
2
1
3
1
3
Lb. Ground beef
Large Onions, chopped
Cloves Garlic, minced
Can (29 Oz.) Stewed tomatoes
Cans (10-3/4 Oz. ea.) Tomato soup, undiluted
Can (8 Oz.) Tomato sauce
Cans (16 Oz. ea.) Red kidney beans, drained
1
1
1
Tbsp. Poultry seasoning
Tbsp. Grated lemon peel
Lb. Grated Swiss cheese
1/4 Cup Chili powder
1 Tbsp. Italian herb seasoning
1 Tbsp. Brown sugar
Remove Cookwell. Preheat covered Heatwell to 325°F.
Preheat Roaster Oven to 425°F.
Combine all ingredients in Cookwell; stir until well mixed. Sprinkle cheese over top.
Set cookwell into preheated Heatwell. Cover; bake 60 to 75 minutes or until hot and bubbly
and center is set.
To hold: Reduce temperature to 200°F. to hold for 1 hour and during serving.
Serves 25.
Lightly spray Cookwell with spray cooking oil. Break apart meat; place in preheated
Cookwell. Add onions and garlic. Cover; cook 15 to 20 minutes or until meat is browned, stirring
once. Stir in remaining ingredients until well mixed. Reduce temperature to 350°F.; cover; cook
1 to 1-1/2 hours or until flavors blend.
Serves 25 to 30.
18-Qt. Roaster Oven
14
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NOTES
18-Qt. Roaster Oven
15
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62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 16
C O O K I N G F O R
A
F A M I L Y
Macaroni and Cheese
Chicken and Vegetable Soup
1/4 Cup margarine
2 Quarts Chicken broth
8 Cups Cooked elbow macaroni
1 Small Onion, chopped
2 Cans (10-3/4 Oz. ea.) Cream of Mushroom soup
1 to 1-1/4 Cups Milk
2 Medium Onions, chopped
4 Stalks Celery, thinly sliced
6 Carrots, thinly sliced
2 Cans (15 Oz. ea.) Stewed tomatoes
1 Pkg. (20 Oz. ) Frozen mixed vegetables
2 Cans (10 Oz. ea.) Whole kernel corn
2 Bay leaves
1 Tsp. Salt (or to taste)
2 to 3 Tsp. Italian herb seasoning
1 Tsp. Celery seed
1
1
Cup (4 Oz.) Grated Cheddar cheese
Cup (4 Oz.) Grated Colby cheese
Preheat Roaster Oven to 350°F.
Lightly spray Cookwell with spray cooking oil. Add margarine to preheated Cookwell. Cover;
cook until melted. Add remaining ingredients; stir until well mixed.
Cover; cook 45 to 55 minutes or until set. Stir once halfway through cooking time.
Serves 12 to 15.
1/2 to 1 Tsp. Ground black pepper
2 Lb. Cooked chicken, skinned, boned, and cut up.
Preheat Roaster Oven to 400°F.
Lightly spray Cookwell with spray cooking oil. Add half the chicken broth and fresh
vegetables. Cover; cook 15 to 20 minutes or until broth is hot and vegetables soften. Add
remaining ingredients. Stir to mix. Reduce temperature to 325°F. Cover; cook 45 to 60 minutes
or until vegetables are tender and soup is hot.
Serves 10 to 12.
18-Qt. Roaster Oven
16
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62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 17
C O O K I N G F O R
A
F A M I L Y
Creamy Cheesecake
Baked Turkey Melts
For Crust:
4 Cups Ground turkey
40 Vanilla wafers, crushed
1/4 Cup Finely chopped pecans
1/4 Cup Margarine, melted
2 Tbsp. Granulated sugar
1/2 Cup Minced sweet pickles
2 Green onions, chopped
1 Small Red pepper, seeded, chopped
1 Cup Mayonnaise or salad dressing
1 Tbsp. Lemon juice
For Filling:
16 Whole wheat buns
2
Pkg. (8 Oz. ea.) Cream cheese, softened
3 large Tomatoes, sliced
1/2 Cup Granulated sugar
16 Slices (1 Oz. ea.) Swiss cheese
Aluminum foil, to wrap
1
3
Tsp. Vanilla extract
Large Eggs
Preheat Roaster Oven to 350°F.
Preheat Roaster Oven to 400°F.
Combine crust ingredients; stir until well mixed. Pour into 9-inch springform pan; pat down
with back of fork; set aside.
Place cream cheese, sugar and vanilla extract in large mixing bowl; beat until smooth. Add
eggs one at a time, beating well after each addition. Beat for 2 minutes on medium speed. Pour
over crust.
Combine first 6 ingredients; stir until well mixed. Spread evenly on half the buns; top with
tomato and cheese slices. Top with remaining buns. Wrap each bun in a piece of aluminum foil.
Place buns on Rack. Set Rack in preheated Cookwell. Cover; bake 30 to 40 minutes or until
buns are heated through.
Reduce temperature to 200°F. to keep buns warm. Serve as needed.
Makes 16 sandwiches.
Place springform pan on Rack. Set Rack in preheated oven. Cover; bake 55 to 65 minutes or
until set and evenly browned. Let cake cool on cooling rack, away from drafts.
Cover; refrigerate until serving time. Serve with fresh seasonal fruit, if desired.
Makes 8 to 12 pieces.
18-Qt. Roaster Oven
17
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NOTES
18-Qt. Roaster Oven
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62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 19
ONE YEAR LIMITED WARRANTY
This appliance is warranted for one year from date of original purchase
against defects in material and workmanship. This warranty does not
cover transportation damage, misuse, accident or similar incident. This
warranty gives you special legal rights and you may have other rights
which vary from state to state.
Defective products may be returned, postage prepaid, with a description of
the defect to: The Metal Ware Corporation, 1700 Monroe St., Two Rivers,
Wisconsin 54241, for no-charge repair or replacement at our option.
SERVICE. Service and genuine NESCO® replacement parts may be
obtained from NESCO® FACTORY SERVICE DEPARTMENT.
For service in warranty, follow instructions set forth in warranty.
When ordering new parts, make sure that you always mention the
model number of the product, which is found on the bottom of the
Roaster Oven.
1-800-288-4545
© 2000, The Metal Ware Corporation
Printed in U.S.A.
Made in U.S.A.
#63492
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