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NEW!
QuanTanium™
NON-STICK SURFACE
• Titanium reinforced
• Strongest surface ever
• Metal utensil safe
6-QT.
ROASTER OVEN
USE/CARE AND RECIPE GUIDE
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5. Close supervision is necessary when any appliance is used by
or near children.
cord so that it will not drape over the countertop or table top where it can
be pulled on by children or tripped over accidentally.
6. Unplug from outlet when not in use and before cleaning. Allow to
cool completely before putting on or taking off parts, and before
cleaning.
6 Qt. Guide
7. Do not operate any appliance with a damaged cord or plug or after
the appliance malfunctions or has been damaged in any manner.
Return appliance to NESCO Factory Service Department for
examination, repair or adjustment.
8. The use of accessory attachments not recommended by the
manufacturer may cause injuries.
Introducing the NESCO® 6 Quart Roaster Oven with QuanTanium™
non-stick surface.
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.
9. Do not use outdoors.
10. Do not let cord hang over edge of table or counter, or touch hot
surfaces.
11. Do not place on or near a hot gas or electric burner or in a heated
oven.
12. Extreme caution must be used when moving an appliance
containing hot oil or hot liquids.
NESCO Roaster Ovens have a long tradition in family home cooking,
beginning in the 1930’s. 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.
13. Do not use appliance for other than its intended use, as described in
this manual.
14. Do not use metal scouring pads on the exterior surface of the
Roaster Oven. Pieces can break off the pad and touch electrical
parts, creating a shock hazard.
In a short time, you will see the many ways to use your 6 Qt. Roaster Oven.
Its portability makes it a moveable main cooking appliance at some times,
and a valued 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, RV or boat.
Wherever 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, good-tasting foods are yours because of NESCO’s
exclusive “CIRCLE OF HEAT”® construction. You’ll taste the difference
the first time you use your Roaster Oven. So, start cooking with NESCO.
Explore all the ways to get the most out of this special home cooking
appliance.
Save These Instructions
This Appliance Is For Household Use. A short cord is provided to
reduce the hazard resulting from becoming entangled in or tripping over
a longer cord. Longer cords and extension cords may be used if the
marked electrical rating of the longer cord is at least as great as the
electrical rating of the appliance, and if care is taken to arrange the longer
1
6 Qt. Roaster Oven
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A HEAT RESISTANT SURFACE. Set the control dial to its minimum
Get To Know Your 6 Qt. Roaster Oven
setting. Connect the cord to the Roaster Oven and plug the cord into
a 120 volt AC outlet. Return control to maximum setting (425ºF).
Operate the Roaster Oven empty for approximately 60 minutes, or
until any odor or smoking disappear. Some smoke and odor
are a normal part of “curing” the element and will not
reoccur in cooking use. When curing is completed, turn the
temperature control to its lowest setting, unplug the unit from the
electrical outlet and allow to cool.
COVER. Heavy gauge high-profile aluminum Cover is designed to control
heat and moisture efficiently. Two vent-holes are provided for air circulation.
Note: When lifting the Cover, tilt it away to divert escaping steam.
RACK. The removable chrome plated steel/non-stick Rack is designed for
better baking and fat-free roasting.
COOKWELL. The QuanTanium™ non-stick Cookwell has a full 6 quart
capacity. The revolutionary QuanTanium™ surface is the first non-stick
reinforced with space age titanium. QuanTanium™ provides maximum
resistance to wear and abrasion, and is safe to use with all metal utensils.
It is removable for easy clean up in the dishwasher or sink, or food storage
in the refrigerator.
2. Wash the Cover, Cookwell and Rack in warm sudsy water, then rinse
and dry. Refer to complete cleaning instructions on next page.
NON-STICK COOKWELL: When curing your Roaster Oven with a
non-stick Cookwell, we recommend that it be operated WITHOUT THE
COVER AND COOKWELL. Do this in a covered outside area or other
well-ventilated area. After curing and cleaning, and before cooking
in your non-stick Cookwell for the first time, lightly coat the interior
of the Cookwell with vegetable oil.
HEATWELL and BODY. The side of the 6 quart Roaster Oven contains
the exclusive “CIRCLE OF HEAT”® element for even, moist cooking, plus
the added advantage of thick insulation and a full range automatic oven
temperature control. DO NOT PLACE FOOD DIRECTLY IN THE
HEATWELL–ONLY THE COOKWELL.
AUTOMATIC TEMPERATURE CONTROL. Regulates cooking
temperature to maintain the dial setting in the Roaster Oven interior.
To Operate Your Roaster Oven
1. Place the Cookwell into the Heatwell. Always use the Cookwell for
food. NEVER PLACE FOOD DIRECTLY IN THE HEATWELL.
2. Preheating is recommended. To preheat, place the Cookwell into
the Heatwell and cover. Set the control dial to its minimum setting.
Connect the cord to the Roaster Oven and plug into a 120 volt AC
outlet. Reset the temperature control to desired temperature.
Preheat 20 minutes. Carefully, using hot pads, add food to the
Cookwell.
TEMPERATURE GUIDE. The conveniently-placed guide gives
recommended temperatures for slow cooking, roasting, baking, steaming
and serving.
How To Use And Care For
Your 6 Qt. NESCO® Roaster Oven
BEFORE USING THE FIRST TIME:
1. Unpack your NESCO Roaster oven completely and REMOVE
COOKWELL, ALL PACKAGING MATERIAL AND INFORMATION
LABELS. Place the Roaster Oven in a WELL VENTILATED AREA ON
3. The Rack may be used for baking or fat-free roasting. Other foods,
such as soups and stews, are prepared without the Rack.
4. Replace the Cover. Always cook with the Cover in place.
6 Qt. Roaster Oven
2
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5. If the Roaster Oven has not been preheated, turn the temperature
control to its lowest setting. Plug the cord into a 120 volt AC outlet.
Set the temperature control to the desired temperature. Fill the
Cookwell with food as desired.
cleaning and years of use. 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 cleanser.
6. Cook the food for the desired amount of time. When finished, turn
the temperature control to its lowest setting, unplug the cord from the
120 volt outlet and then disconnect from the Roaster Oven. Allow the
Roaster Oven to cool and clean as recommended below.
Helpful Hints
PREHEAT ROASTER OVEN FOR 20 MINUTES.
COOKWELL, COVER AND ACCUMULATED STEAM WILL BE
HOT. USE CAUTION AND HOT PADS TO LIFT COVER OR
REMOVE COOKWELL FROM HEATWELL.
ROAST
• Roasting meat in your NESCO Roaster Oven keeps it moist and tender.
For additional browning, you can add 1 tbsp. browning sauce to oil and
brush over skin before roasting.
Care And Cleaning
• A 3 lb. to 4 lb. roast with bone is the maximum size suggested for the
6 Quart Roaster Oven. Larger roasts, especially with a bone, may be difficult
to fit into the Cookwell. If meat and poultry are refrigerator cold, increase
cooking time about one-half hour. If frozen, allow an additional 15 to 20
minutes per 1 lb. cooking time.
• To sear meat: Preheat Roaster Oven at 425ºF. Add margarine. Cover, then
sear meat for 5 to 10 minutes per side until lightly browned. Stir ground
meat once. Time will vary depending on the quantity of meat.
1. After the NESCO Roaster Oven has cooled, remove Cover, Rack
(if used) and Cookwell. Wash in warm sudsy water or place in the
dishwasher. CAUTION–do not put Cover in the dishwasher.
2. Cooked-on food may be removed by using a non-abrasive cleaning
pad and non-abrasive cleansers. Do not use abrasive cleaners or steel
wool as porcelain enamel or non-stick finish may scratch. Use a
plastic scrubbing pad to remove stains or cooked-on foods, and also
to clean the steel Rack.
HINT: To easily remove baked-on food residue, place Cookwell in
Heatwell; then fill Cookwell with hot water. Cover and heat at 350ºF
for 30 minutes. Turn off and allow to cool completely. Wash cookwell
as directed above.
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 size pieces.
• Remember, little moisture escapes during slow cooking, so add additional
liquid sparingly.
3. 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.
4. The revolutionary QuanTanium™ surface is the first non-stick
reinforced with space age titanium. QuanTanium™ provides
maximum resistance to wear and abrasion, and is safe to use with all
metal utensils. It will stay attractive, not stain and provide easy
3
6 Qt. Roaster Oven
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BAKE
Baking Chart
• 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.
Preheat 6 Quart Roaster Oven for 20 minutes. Set Rack in preheated
Cookwell.
• 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.
Type of Food
Temperature
Setting
Bake Time
In Minutes
45 to 55
Baking Potatoes
Sweet Potatoes
Winter Squash (Butternut,
Buttercup, Acorn halved or quartered) 400°F
400°F
400°F
40 to 45
30 to 40
30 to 35
Baked Apples in custard cup
350°F
• 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.
Roasting Chart
Preheat 6 Quart Roaster Oven for 20 minutes. Suggested times are only a
guide. Use a meat thermometer for more accurate roasting. Set meat on
Rack in preheated Cookwell.
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.
Questions? Contact:
• 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.
1-800-288-4545
6 Qt. Roaster Oven
4
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BEEF
POULTRY
Meat
Average Weight Temp Setting Approx. Minutes
in Pounds Preheat/Roast per Pound
Meat
Average Weight Temp Setting Approx. Minutes
in Pounds Preheat/Roast per Pound
Ground Beef
Pot Roast, boneless
Round Steak
Sirloin Tip
Standing Rump
Standing Rump
2.25 lb. to 3 lb.
2.5 lb. to 3 lb.
2.5 lb. to 3 lb.
3 lb. to 4 lb.
3 lb. to 4 lb.
2.25 lb. to 3 lb.
425°F/425°F
350°F/325°F
375°F/325°F
350°F/325°F
350°F/325°F
425°F/400°F
10 to 12 well
15 to 18 medium
20 to 25 medium
20 to 25 medium
20 to 25 rare-medium
12 to 15 rare-medium
Chicken Pieces
Chicken Whole
Turkey, boneless
breast
3.5 lb. to 4.5 lb.
3.5 lb. to 4.5 lb.
400°F/375°F
400°F/400°F
15 to 20 well
15 to 20 well
2.5 lb. to 3 lb.
375°F/325°F
25 to 30 well
*To obtain additional browning on poultry, mix 4 tbsp. melted
margarine with 1 tsp. browning sauce; brush evenly over skin before
roasting.
LAMB
*For crisper skin, baste, then remove liquid during roasting.
Leg, Sirloin, half
Shoulder, rolled
3 lb. to 4 lb.
3 lb. to 4 lb.
375°F/350°F
350°F/325°F
25 to 30 well
25 to 30 medium-well
Steam/Poach Chart
PORK
Place Rack in 6 Quart Roaster Oven, add hot water to the amount given
in chart, cover, preheat to 400°F. Steam all vegetables at 400°F.
Chops, center cut 1 in. 2.25 lb. to 3 lb.
400°F/325°F
350°F/325°F
375°F/350°F
250°F/250°F
15 to 20 well
25 to 30 well
25 to 30 well
20 to 25 well
Loin Roast, center
Shoulder rolled
Ribs, lean country
3 lb. to 4 lb.
3 lb. to 4 lb.
4 lb. to 5 lb.
Steaming will bring out the fresh flavor, color and texture of each
vegetable. Times may vary due to freshness, size differences, and
desired degree of doneness. The suggested times will give you
crisp-tender vegetables.
(Precook ribs to tender; finish in 425°F Roaster Oven or on
outdoor grill.)
SMOKED PORK
Ham slice
Ham, precooked,
boneless
Vegetable
Steam Time
20 to 25 minutes
8 to 12 minutes
Water Amount
1.5 cups
1 lb. to 1.5 lb.
3 lb. to 5 lb.
350°F/350°F
350°F/325°F
20 to 25 well
Artichoke Trimmed
Asparagus Trimmed
Green Beans Whole,
snapped
1.5 cups
15 to 20 heated
10 to 15 minutes
20 to 25 minutes
1.5 cups
2 cups
VEAL
Beets Whole 2 in. to 3 in.
Shoulder, blade roast
2.25 lb. to 3 lb.
350°F/325°F
20 to 25 well
5
6 Qt. Roaster Oven
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Vegetable
Steam Time
15 to 20 minutes
10 to 12 minutes
Water Amount
2 cups
Type of Meat
Fish Fillets
Fish Steaks
Steam Time
10 to 15 minutes
15 to 20 minutes
20 to 25 minutes
10 to 15 minutes
20 to 25 minutes
15 to 20 minutes
10 to 15 minutes
10 to 15 minutes
10 to 12 minutes
Water Amount
1.5 cups
Broccoli Stalks, trimmed
Flowerettes, trimmed
Cabbage Quarter
or Wedges
Carrots Chunks, cleaned
Cauliflower Whole,
cleaned
Flowerettes, trimmed
Corn on the Cob, husked
Leeks, trimmed
Potatoes Whole,
small red
1.5 cups
1.5 cups
2 cups
1.5 cups
1.5 cups
2 cups
1.5 cups
1.5 cups
1.5 cups
Whole Fish
12 to 15 minutes
12 to 15 minutes
1.5 cups
1.5 cups
Clams in Shell
Crabs, Claws and Legs
Lobster Tails
Mussels in Shell
Oysters in Shell
Shrimp, Large in Shell
Sea Scallops in Shallow
Dish
18 to 22 minutes
10 to 12 minutes
10 to 15 minutes
5 to 10 minutes
2 cups
1.5 cups
1.5 cups
2 cups
10 to 15 minutes
1.5 cups
1.5 cups
1.5 cups
20 to 25 minutes
25 to 30 minutes
2 cups
2 cups
Fresh Sausages, 2 oz. to 3 oz. ea. 15 to 20 minutes
Fresh Hot Dogs, 1 oz. to 3 oz. ea. 10 to 15 minutes
Sweet Potatoes,
6 oz. each
Summer Squash,
Pattypan, Whole small
Zucchini
Winter Squash, Acorn
or Butternut, Halved
or Quartered
Poach Chart
10 to 15 minutes
20 to 25 minutes
1.5 cups
2 cups
To Poach: Place Rack in 6 Qt. Roaster Oven. Add hot water to the
amount given in the chart. Cover; preheat to 350°F for 20 minutes.
Poaching is a way of gently simmering foods. There is no fat added
during cooking.
Type of Food
Fish Steaks
Whole Fish
Chicken Breasts, Skinned
Fresh Sausages, 2 oz. to 3 oz.
Fresh Hot Dogs, 1 oz. to 3 oz.
Fresh Pasta, 9 oz. to 12 oz.
Steam Time
15 to 20 minutes
15 to 20 minutes
25 to 30 minutes
15 to 20 minutes
10 to 15 minutes
15 to 18 minutes
Water Amount
2 cups
3 cups
3 cups Chicken broth
3 cups
Steam Fish, Seafood and Meat Chart
To Steam: Place Rack in 6 Qt. Roaster Oven. Add hot water to the
amount given in the chart. Cover; preheat to 350°F for 20 minutes.
Steaming will retain the delicate texture and flavor of fish and seafood.
Serve hot directly from Roaster Oven. To serve cold: plunge in cold water
to stop cooking, chill before serving.
2 cups
Water to cover, plus 1 cup
6 Qt. Roaster Oven
6
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FROM OUR KITCHEN TO YOURS…
Here are some popular recipes
that will make cooking in your
Nesco Roaster Oven a real joy.
NESCO® ROASTERS
Made with Pride in America
7
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B A K E
Baked Fish Steaks
2 Fish steaks
(approximately 8 Oz. each)*
2 Tbsp. Margarine
1 Tsp. Chopped chives
1/2 Tsp. Tarragon
Salsa sauce, to serve
Bake Chart
1 Tsp. Chopped parsley
Preheat 6-Qt. Roaster Oven for 20 minutes. Set Rack in Cookwell.
Set Rack in 6-Qt. Cookwell. Preheat Roaster Oven to 350˚F.
Lightly spray Cookwell with spray cooking oil. Place steaks on Rack
in preheated Cookwell. Arrange half the margarine, parsley, chives and
tarragon on each steak. Cover; bake 15 to 20 minutes or until fish
becomes white and flakes.
Type of Food
Temperature Bake Time
Setting
400˚F.
in Minutes
45 to 55
Baking Potatoes
Sweet Potatoes
Winter Squash
(Butternut, Buttercup, Acorn halved or quartered)
Baked Apples in custard cups
400˚F.
40 to 45
400˚F.
30 to 40
Serve hot with salsa sauce.
*Halibut, tuna, salmon, swordfish.
350˚F.
30 to 35
Layered Enchilada
1/2 Lb. Ground turkey or beef, crumbled
1 Medium Onion, chopped
1 Tbsp. Diced green chilies
1 Tbsp. Chili powder
Salt and ground black pepper, to taste
1 Cup Cooked brown rice,
divided
Deep Dish Pizza
1 Loaf Frozen bread dough, thawed 1/4 Cup Sliced Black olives
1 Can (4 Oz.) Pizza sauce
16 Slices Pepperoni
1 Can (4 Oz.) Sliced mushrooms
Remove 6-Qt. Cookwell. Preheat covered Heatwell to 400˚F.
Lightly spray Cookwell with spray cooking oil. Pat bread dough into
bottom and 1-inch up sides of Cookwell. Spread on pizza sauce; top
with pepperoni, mushrooms and olives. Sprinkle on cheese.
Place Cookwell in preheated Heatwell. Cover; bake 15 to 20 minutes
or until done. Lift edges with spatula and slide onto serving plate. Cut
with pizza cutter.
4 Corn Tortillas
1/2 Cup (2 Oz.) Shredded
Mozzarella or Provolone
cheese
3/4 Cup Tomato juice, divided
1 Can (16 Oz.) Red kidney or
pinto beans
1 Can (8 Oz.) Tomato sauce
1/2 Cup (2 Oz.) Shredded
Cheddar cheese
Preheat 6-Qt. Roaster Oven to 350˚F.
Lightly spray Cookwell with spray cooking oil. Add meat, onions,
chilies, chili powder, salt and pepper. Cover; cook 5 to 10 minutes or
until browned. Remove from Cookwell into small bowl; set aside.
Remove Cookwell onto heatproof surface; cool. Combine 1/3 Cup
rice and 1/4 Cup tomato juice in Cookwell. Layer by placing 2 tortillas,
1/3 Cup rice, half the meat mixture, then half the remaining
Serves 2.
For thinner crust Divide bread dough in half to make 2 pizzas.
6 Qt. Roaster Oven
8
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ingredients; repeat for second layer topping with cheese. Place
Cookwell in preheated Heatwell. Cover; bake 20-30 minutes.
Serves 4.
1/4 Lb. Sliced Prosciutto ham
1/4 Cup Margarine
1/4 Cup All purpose flour
Salt and white pepper, to taste
1/4 Cup Grated Parmesan cheese
1 Tsp. Chopped parsley
Set Rack in 6-Qt. Roaster Oven. Add 1 Cup water. Cover; preheat to
350˚F. for 20 minutes.
Spaghetti Pie
1 Lb. Lean ground beef, crumbled
1 Small Onion, chopped
1 Tsp. Chili powder
1 Tsp. Italian herb seasoning
1 Pkg. (7 Oz.) Spaghetti noodles,
cooked
Place broccoli spears on Rack. Cover; steam 8 to 10 minutes or
until tender. Remove broccoli and Rack. Discard water from Cookwell.
Meanwhile, melt margarine in medium saucepan over medium heat.
Stir in flour to form a roux. Gradually stir in broth and milk to desired
thickness. Add lemon peel, salt and pepper; stir. Remove from heat.
Lightly spray Cookwell with spray cooking oil. Arrange broccoli in
Cookwell; layer turkey, then ham.
2 Eggs
1/3 Cup Grated Parmesan cheese
2 Tbsp. Margarine
2 Cups (8 Oz.) Shredded
Mozzarella cheese, divided
1 Jar (24 Oz.) Spaghetti sauce
Pour sauce over meat. Sprinkle Parmesan cheese and parsley over
the top. Set Cookwell in hot Heatwell. Cover; bake 25 to 30 minutes or
until bubbly hot.
Preheat 6-Qt. Roaster Oven to 425˚F.
Lightly spray Cookwell with spray cooking oil. Add meat, onion,
chili powder and seasoning. Cover; cook 10 to 12 minutes or until
browned. Remove from Cookwell into bowl; set aside.
Combine spaghetti, eggs and Parmesan cheese. Place margarine in
Cookwell. Cover; cook until melted. Spread evenly over bottom of
Cookwell. Spoon spaghetti mixture into Cookwell and pat with back of
spoon over bottom and up 1-inch on sides of Cookwell. Sprinkle half
the Mozzarella cheese over spaghetti crust. Combine meat and
spaghetti sauce; pour over spaghetti crust. Sprinkle on remaining
cheese. Cover; bake 25 to 30 minutes or until center is set.
Serves 4.
Serves 4 to 6.
Baked Stuffed Fillets
2 Slices Dry bread, finely chopped
1/2 Cup Chopped mushrooms
1/2 Cup Shredded carrots
1/2 Cup Chopped celery
1 Small Onion, chopped
1/2 Tsp. Thyme
Salt and ground black pepper, to taste
1 Tbsp. Lemon juice
1/4 to 1/2 Cup Water
4 (8 Oz.) Orange Roughy or Sole
fillets (approximately 2 Lb.)
Paprika, to garnish
Set Rack in 6-Qt. Roaster Oven. Cover; preheat to 350˚F.
Combine bread crumbs, vegetables, thyme, salt and pepper in
medium mixing bowl. Add lemon juice and water to desired moistness.
Divide and spread evenly over fillets. Roll-up and secure end with
wooden pick.
Turkey Mornay
2 Pkgs. (10 Oz. ea.) Frozen broccoli spears, thawed
1 Cup Chicken broth
6 Slices Turkey breast meat
(approximately 1 Lb.)
1/2 to 3/4 Cup Milk
1 Tsp. Grated Lemon peel
Continued
9
6 Qt. Roaster Oven
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Lightly spray Cookwell and Rack with spray cooking oil. Place
rolled fillets on Rack in preheated Cookwell. Cover; bake 20 to 30
minutes or until fish flakes.
Remove 6-Qt. Cookwell; set aside. Preheat covered Heatwell to 300˚F.
Lightly spray Cookwell with spray cooking oil. Tear bread into bite-
size pieces and arrange evenly into Cookwell.
Serves 4.
In large saucepan, combine milks and sugar and bring to a
simmer over low heat, stirring constantly. Place eggs in large mixing
bowl and beat lightly. Continue beating on low speed while slowly
pouring hot milk mixture into eggs. Add extracts and pumpkin pie
spice. Pour over bread mixture. With the back of a spoon lightly press
bread into custard. Sprinkle pecans over top.
Set Cookwell into preheated Heatwell. Cover; bake 40 to 50 minutes
or until set.
Serves 4 to 6.
Rice Pudding
5 Cups Milk*
2 Egg yolks, optional
1/2 Cup Long grain rice
1/2 Cup Sugar
1-1/2 Tsp. Cinnamon
1 Tsp. Nutmeg
1/4 Tsp. Grated orange rind
1 Tsp. Vanilla
3 Tbsp. Margarine
Fresh raspberries, to serve
Preheat 6-Qt. Roaster Oven to 300˚F.
Lightly spray Cookwell with spray cooking oil. If egg yolks are
added, stir into milk until well blended. Pour milk carefully into
preheated Cookwell.
Add remaining ingredients; stir until well mixed. Cover; bake 70 to
75 minutes or until set, stirring every 20 minutes.
Serve with raspberries or fresh seasonal fruit and milk.
Serves 4 to 6.
Twice Baked Sweet Potatoes
4 Sweet potatoes
2 Tbsp. Margarine
1/4 Cup Milk
Place Rack in 6-Qt. Cookwell. Preheat Roaster Oven to 400˚F.
Clean potatoes; pierce each potato in three places with a fork. Set
potatoes on wire rack in preheated Cookwell.
2 Tbsp. Brown sugar
1/4 Tsp. Almond extract
4 Tsp. Margarine
* 2%, whole or evaporated milk, or half-and-half
Cover; bake 40 to 45 minutes or until set.
With paring knife, cut an oval opening in top of each potato;
discard oval pieces. Remove pulp and place in mixing bowl. Add
remaining ingredients except for 4 Tsp. margarine; beat until smooth.
Fill potato shells with mixture. Place 1 Tsp. of remaining margarine
on top of each potato. Return potatoes to wire racks.
Cover; bake 40 to 45 minutes or until margarine melts and potatoes
are hot.
Traditional Bread Pudding
6 Slices Day old white bread
1-1/2 Cups Milk
1 Can (12 fl. Oz.) Evaporated milk 1/2 Tsp. Almond extract
1/2 Cup Granulated sugar 1 Tsp. Pumpkin pie spice
4 Eggs
1/2 Tsp. Vanilla extract
1/2 Cup Firmly packed brown sugar 1/4 Cup Chopped pecans
Serves 4.
6 Qt. Roaster Oven
10
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Preheat 6-Qt. Roaster Oven to 350˚F.
Lightly spray Cookwell with spray cooking oil. Add margarine,
C O O K
onions and celery. Cover; cook 10 minutes or until onions are tender.
Add salt, pepper, paprika and marjoram. Add flour; stir until smooth.
Gradually add milk; stirring until blended. Cook until slightly
thickened.
Add tomatoes and baking soda. Stir in crabmeat and shrimp.
Reduce temperature to 250˚F. Cover; cook 15 to 20 minutes or until
heated through.
Summer Vegetable Soup
2 Tbsp. Vegetable oil
2 Lb. Red potatoes, peeled
and cubed
2 Large Carrots, thinly sliced
1 Medium Leek, thinly sliced
1/2 Lb. Asparagus, top stalks
1/2 Lb. Mushrooms, cleaned,
thinly sliced
1 Lb. Tomatoes, peeled, seeded,
coarsely chopped
12 Oz. Shelled Peas, fresh or
frozen
1/2 Tsp. Sweet basil
Serves 4 to 6.
*2% whole, evaporated milk or half and-half
1/2 Tsp. Italian herb seasoning
4 to 5 Cups Chicken broth
Salt and ground black pepper,
to taste
New England Clam Chowder
Grated Parmesan, to serve
Preheat 6-Qt. Roaster Oven to 400˚F.
2 Tbsp. Margarine
1 Large Onion, diced
2 Tbsp. All purpose flour
3 Cups Milk*
1 Can (7 Oz.) Minced clams
Salt and ground black pepper,
to taste
Lightly spray Cookwell with spray cooking oil. Add oil. Cover; heat 5
minutes. Add vegetables, herbs, salt and pepper. Cover; cook 15 to 20
minutes.
Paprika, to garnish
Add broth to desired thickness. Cover; cook 30 to 40 minutes or until
vegetables are tender. Ladle into bowls, top with Parmesan cheese.
Serves 4.
4 Medium Red potatoes, cooked, skinned and diced
Preheat 6-Qt. Roaster Oven to 400˚F.
Lightly spray Cookwell with spray cooking oil. Add margarine and
onion to preheated Cookwell. Cover; cook 5 minutes or until onions
are tender. Add flour; stir to blend. Gradually stir in milk. Add potatoes,
clams, salt and pepper. Cover; cook 10 minutes.
Reduce temperature to 300˚F. Stir. Cover; cook 20 to 30 minutes or
until heated through, stirring once. Do not allow soup to boil or the
milk may curdle.
Tomato Bisque
1/4 Cup Margarine
3 to 4 Cups Milk*
2 Green onions, finely chopped
1 Stalk Celery, finely chopped
1 Lb. Whole tomatoes, skinned,
seeded and finely chopped
Ladle into bowls and garnish with a dash of paprika.
Serves 4.
Salt and ground black pepper, to taste 1 Tsp. Baking soda
1 Tsp. Paprika
1/2 Lb. Lump crabmeat
*1%, 2% or whole milk
1/2 Tsp. Ground marjoram
1/4 Cup All purpose flour
1/2 Lb. Chopped shrimp
6 Fresh parsley sprigs, to garnish
11
6 Qt. Roaster Oven
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garlic. Cover; cook 5 to 10 minutes or until onions soften. Add
remaining ingredients except for cheese. Stir to mix. Sprinkle cheese
Chicken Vegetable Stew
1 Tbsp. Vegetable oil
1 (3 to 4 Lb.) Chicken,
1 Medium Tomato, peeled,
seeded, coarsely chopped
1/2 Tsp. Poultry seasoning
1/4 Tsp. Thyme
Salt and ground black pepper, to taste
1 Cup Chicken stock
over top.
Cover; cook 50 to 60 minutes or until bubbly hot.
Serves 6.
cut into bite-size pieces
1 Medium Leek, thinly sliced
1 Medium Carrot, thinly sliced
1 Medium Parsnip, diced
2 Stalks Celery, thinly sliced
Preheat 6-Qt. Roaster Oven to 325˚F.
Lightly spray Cookwell with spray cooking oil. Add oil to preheated
Cookwell.
Cover; cook 3 to 4 minutes or until hot. Carefully add chicken
pieces. Cover; cook 10 minutes, stirring once.
Add vegetables, seasonings and stock. Cover; cook 30 to 40 minutes
or until hot. Thicken stock with corn starch, if desired.
Serves 4.
Lasagna Rollups
Corn starch, to thicken
12 Lasagna noodles, cooked
1 Lb. Ground beef, browned
1 Medium Onion, chopped
1 Tsp. Italian herb seasoning
1 Tsp. Ground black pepper
1-1/2 Cups (12 Oz.) Small curd
cottage cheese
1 Jar (24 Oz.) Prepared spaghetti sauce
1-1/2 Cups (6 Oz.) Shredded
Mozzarella cheese
Remove 6-Qt. Cookwell; set aside. Preheat covered Heatwell to
350˚F.
Place noodles on clean surface. In mixing bowl, combine beef,
onion, herbs, pepper and cottage cheese. Stir until well blended. Divide
meat and cheese mixture into 12 parts; with large spoon, spread
mixture entire length of each noodle. Divide spaghetti sauce in half;
spoon evenly over meat mixture on each noodle. Divide Mozzarella
cheese in half; spread evenly over sauce on each noodle. Roll noodles
up.
Spray Cookwell with spray cooking oil. Stand rolled up noodles in
Cookwell. Pour remaining spaghetti sauce over noodles, then sprinkle
on remaining cheese.
3 Bean Pot
2 Tbsp. Margarine
1 Large Onion, chopped
1 Clove Garlic, minced
3/4 Cup B-B-Q sauce
1 Tsp. Worcestershire sauce
1 Tbsp. Salad mustard
1/2 Tsp. Ground black pepper
Dash seasoned salt
1 Can (16 Oz.) Pinto beans
1 Can (16 Oz.) Red kidney beans
1 Can (16 Oz.) Lima beans
3 Strips Bacon, cooked, crumbled
1/2 Cup (2 Oz.) Shredded
Cheddar cheese
Set Cookwell in Heatwell. Cover; cook 45 to 60 minutes. If noodles
start to dry during cooking, add 1/4 Cup hot water.
Serves 4.
Preheat 6-Qt. Roaster Oven to 300˚F.
Spray Cookwell with spray cooking oil. Place margarine in
preheated Cookwell. Cover; cook until margarine melts. Add onion and
6 Qt. Roaster Oven
12
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blended. Spoon into preheated Cookwell. Cover; bake 30 to 40 minutes
Pizza Fondue
or until center is set and edges are puffed.
Serve warm with crackers, cocktail rye bread or your choice of cut
fresh vegetables.
1 Lb. Lean ground beef
2 Green onions, thinly sliced
1/2 Tsp. Italian herb seasoning
2 Cans (10-1/2 Oz. ea.) Italian
pizza sauce
1/2 Cup (2 Oz.) Shredded
Cheddar cheese
1/2 Cup (2 Oz.) Shredded
Mozzarella cheese
Serves 8 to 10.
1 Pkg. (14 Oz.) Tostadas, to serve
Chili
Preheat 6-Qt. Roaster Oven to 425˚F.
Lightly spray Cookwell with spray cooking oil. Break beef apart;
place in preheated Cookwell. Add onions and seasonings. Cover; cook 8
to 10 minutes or until meat is browned, stirring once. Add pizza sauce;
stir to coat meat. Sprinkle on cheeses. Cover; cook 15 to 20 minutes or
until cheeses are set and fondue is heated through.
Reduce temperature to 200˚F. Serve over heated tostadas, using a
long-handled spoon.
2 Tbsp. Margarine
2 Lb. Ground beef
2 Cans (8 oz.) Tomato sauce
1 Can (16 Oz.) Red kidney beans,
drained
1 Tbsp. Chili powder
1 Tbsp. Italian herb seasoning
2 Tbsp. Brown sugar
1 Medium Onion, chopped
1 Clove Garlic, minced
1 Can (16 Oz.) Stewed tomatoes
1 Can (10-3/4 Oz.) Tomato soup,
undiluted
If fondue cools, cover and reheat at 425˚F. or until hot and bubbly.
Serves 10 to 12.
Preheat 6-Qt. Roaster Oven to 425˚F.
Lightly spray Cookwell with spray cooking oil. Break apart meat;
place in preheated Cookwell. Add onions and garlic. Cover; cook 10 to
12 minutes or until meat is browned, stirring once. Stir in remaining
ingredients until well mixed. Reduce temperature to 325˚F.; cover; cook
45 to 60 minutes or until flavors blend.
Cheesy Spinach Dip
2 Cups (8 Oz.) Monterey Jack
cheese, cut into pieces
1 Pkg. (8 Oz.) Cream cheese,
softened
2 Large Tomatoes, skinned,
seeded, chopped
1 Medium Onion, finely chopped
1/3 Cup Half-and-half
Serves 8 to 10.
B-B-Q Sandwiches
2 Tbsp. Margarine
2 Lb. Ground beef or turkey,
crumbled
1 Large Onion, chopped
3 Stalks Celery, thinly sliced
1 Pkg. (10 Oz.) Frozen chopped
spinach, thawed, thoroughly
drained
2 Whole Jalapeno peppers,
chopped, optional
2 Tsp. Worcestershire sauce
1 Can (10-3/4 Oz.) Tomato soup,
undiluted
1 Cup Ketchup
1/2 Cup B-B-Q sauce
Continued
Crackers, cocktail rye bread or fresh cut vegetables, to serve
Preheat 6-Qt. Roaster Oven to 300˚F.
Lightly spray Cookwell with spray cooking oil.
In medium mixing bowl, combine all ingredients; stir until well
13
6 Qt. Roaster Oven
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Preheat 6-Qt. Roaster Oven to 425˚F.
Minestrone Soup
Lightly spray Cookwell with spray cooking oil. Add margarine.
4 Cups Beef broth
4 Small Red potatoes, peeled,
coarsely diced
2 Medium Carrots, peeled,
thinly sliced
1 Can (15 Oz.) Stewed tomatoes
1 Can (2 Oz.) Tomato paste
1/4 Cup Elbow macaroni, uncooked
1 Pkg. (10 Oz.) Mixed
Cover; cook until melted. Add meat, onions and celery. Cover; cook 15
to 20 minutes or until browned.
Reduce temperature to 325˚F. Add remaining ingredients; stir to
mix. Cover; cook 30 to 40 minutes or until bubbly hot.
Serves 8 to 10.
frozen vegetables
1 Small Onion, chopped
1 Stalk Celery, thinly sliced
2 Large Tomatoes, peeled,
seeded, coarsely chopped
1 Can (15 Oz.) Great Northern beans
2 Slices Fried bacon, crumbled
Salt and ground black pepper, to taste
Vegetable Bake
2 Tbsp. Margarine
1 Medium Eggplant, peeled, cut into 1/2 Tsp. Italian herb seasoning
1/2-inch slices (approximately 1 Lb.) 1/2 Cup (2 Oz.) Grated
2 Medium Zucchini, peeled,
thick sliced (approximately 1 Lb.)
2 Large Onions, peeled, sliced
2 Large Tomatoes, sliced
1 Medium Green pepper,
seeded, cubed
1 Tsp. Dill weed
Preheat 6-Qt. Roaster Oven to 375˚F.
Add broth and fresh vegetables into preheated Cookwell. Cover; cook
10 minutes. Add stewed tomatoes, tomato paste and macaroni. Cover;
cook 10 minutes.
Add remaining ingredients. Reduce temperature to 300˚F. Cover;
cook 30 to 45 minutes or until macaroni is tender and soup is heated
through.
Swiss cheese
1/2 Cup (2 Oz.) Grated
Cheddar cheese
Salt and ground black pepper,
to taste
Serves 4 to 6.
Preheat 6-Qt. Roaster Oven to 350˚F.
Lightly spray Cookwell with spray cooking oil. Add margarine.
Cover; cook until melted. Layer vegetables in preheated Cookwell.
Sprinkle on seasonings and cheeses.
Cover; bake 30 to 35 minutes or until hot and bubbly. Remove
excess liquid from vegetables with baster, if desired.
Serves 4 to 6.
Corned Beef and Cabbage
1 (2 to 2-1/2 Lb.) Corned
4 Medium Red potatoes
peeled, halved
beef brisket
1/4 Tsp. Ground black pepper
1/4 Tsp. Rosemary
1 Bay leaf
2 Small Onions, peeled
2 Small Parsnips, peeled, quartered
2 Large Carrots, peeled, quartered
1 Small Cabbage, cored,
cut into 4 wedges
1 Whole Clove
6 Qt. Roaster Oven
14
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Preheat 6-Qt. Roaster Oven to 325˚F.
Lightly spray Cookwell with spray cooking oil. Rub seasonings onto
Chicken Wings
1 Lb. Chicken wings (approx. 8)
1/4 Cup Seasoned bread crumbs
1/4 Cup Crushed flake cereal
2 Tbsp. Grated Parmesan cheese
1 Tbsp. Chopped Parsley
Set Rack in 6-Qt. Roaster Oven. Cover; preheat to 425˚F.
Disjoint wings and discard wing tip ends. Combine remaining
ingredients except margarine; stir until well mixed. Dip wings in
melted margarine, then roll in bread crumb mixture. Place on Rack.
Cover; roast 10 minutes. Rearrange center wings to outside edge.
Cover; roast 10 to 15 minutes or until crispy and browned.
Makes 16 pieces.
1 Tbsp. Paprika
Dash Seasoned salt
1/4 Tsp. Ground black pepper
1/2 Clove Garlic, minced
1/4 to 1/3 Cup Melted margarine
outside of brisket. Place meat in preheated Cookwell. Add enough hot
water to reach halfway up meat; add bay leaf and clove. Cover; cook 10
minutes.
Reduce temperature to 250˚F. Add vegetables. Cover; cook 3 to 4
hours or until meat and vegetables are tender.
Serves 4.
R O A S T
Chicken Paprikash
1(2 to 3 Lb.) Frying chicken,
cut up, skin removed
3/4 Cup Sour cream or
lowfat plain yogurt
Pot Roast
1 (2-1/2 to 3 Lb.) Pot roast
8 Whole Small red potatoes,
peeled
4 Large Onions, cut in half
2 Tbsp. Margarine, melted
1/2 Tsp. Browning sauce
1 Pkg. (1-1/4 Oz.) Dry golden
onion soup mix
1 Tbsp. Hungarian paprika
1/4 Cup Chicken broth
1 Tsp. All purpose flour
Salt and ground black pepper, to taste
Hot egg noodles, to serve
4 Medium Carrots, cut into chunks
Set Rack in Cookwell. Preheat 6-Qt. Roaster Oven to 350˚F.
Lightly spray Cookwell and Rack with spray cooking oil. Arrange
meat and vegetables on Rack. Stir together margarine and browning
sauce; brush over meat. Cover; roast 10 minutes. Reduce temperature
to 300˚F. Cover; roast 30 to 40 minutes for medium (145˚F. on meat
thermometer); 45 to 60 minutes for well done (160˚F. on meat
thermometer).
For slow cooking: Brown meat then reduce temperature to 250˚F.
and roast 2 to 3 hours or until tender.
Serves 4.
Preheat 6-Qt. Roaster Oven to 400˚F.
Lightly spray Cookwell with spray cooking oil. Arrange chicken in
preheated Cookwell. Sprinkle soup mix and paprika evenly over
chicken pieces. Reduce temperature to 375˚F.; cover; roast 25 to 45
minutes (180˚F. on meat thermometer).
Combine broth, sour cream, flour, salt and pepper in a small
mixing bowl. Spoon over and around chicken. Reduce temperature to
300˚F.; cover; roast 5 to 10 minutes. Serve immediately over hot
noodles.
Serves 4 to 6.
15
6 Qt. Roaster Oven
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Swiss Steak
Roast Pork Chops
1 (2-1/2 to 3 Lb.) Round steak
2 Tsp. Worcestershire sauce
1/2 Tsp. Ground black pepper
2 Large Onions, sliced
1 Can (16 Oz.) Stewed tomatoes
1 Tbsp. Margarine
1 Pkg. (1-1/4 Oz.) Dry onion soup mix
4 Pork chops, center cut, 1-inch thick (approximately 2 Lb.)
Preheat 6-Qt. Roaster Oven to 400˚F.
Preheat 6-Qt. Roaster Oven to 375˚F.
Lightly spray Cookwell with spray cooking oil. Place meat in
preheated Cookwell. Brush Worcestershire sauce over meat; sprinkle on
pepper. Cover; roast 20 minutes.
Lightly spray Cookwell with spray cooking oil. Add margarine.
Cover; cook until melted. Arrange pork chops in preheated Cookwell.
Cover; roast 5 minutes.
Add onions and stewed tomatoes. Reduce temperature to 300˚F.;
cover; roast 30 to 40 minutes (145˚F. to 160˚F. on meat thermometer).
For slow cooking: Brown meat then reduce temperature to 250˚F.
and roast 2 to 3 hours or until tender.
Reduce temperature to 300˚F. Sprinkle soup mix over chops. Cover;
roast 25 to 30 minutes for well done (170˚F. on meat thermometer).
Serves 2 to 4.
Stuffed Pork Chops
4 Pork chops, center cut,
Mini-Meat Loaves
1 Green onion, thinly sliced
1 Tbsp. Parsley flakes
1 Tsp. Italian herb seasoning
1/4 Cup Apple juice
2 Lb. Lean ground beef
1/4 Cup Dry bread crumbs
1/4 Cup Grated Parmesan
cheese, divided
2 Tbsp. Dry milk granules
1 Egg
Set Rack in Cookwell. Preheat 6-Qt. Roaster Oven to 350˚F.
Combine beef, bread crumbs, 2 Tbsp. cheese and milk granules in
medium mixing bowl. Add remaining ingredients except for barbecue
sauce; stir until well mixed.
1/4 Cup Water
1-inch thick
1 Cup Seasoned croutons
(or dry bread, cubed)
1 Tsp. Worcestershire sauce
1 Tsp. Italian herb seasoning
1 Green onion, thinly sliced
1/4 Cup Barbecue sauce
1/4 Cup & 2 Tbsp. Margarine, melted, divided
Preheat 6-Qt. Roaster Oven to 425˚F.
With tip of knife along the bone, cut pork chops halfway down,
then cut toward outside to make pocket.
In medium mixing bowl, combine croutons, 1/4 Cup margarine,
onion, parsley and herbs until well mixed. Divide stuffing into 4
portions; stuff one portion into each pork chop.
Form into 4 loaves. Place loaves on Rack. Brush barbecue sauce
evenly over meat; sprinkle on remaining Parmesan cheese. Cover; bake
25 to 30 minutes (150˚F. to 160˚F. on meat thermometer).
Lightly spray Cookwell with spray cooking oil. Pour remaining 2
Tbsp. melted butter into preheated Cookwell. Arrange pork chops in
Cookwell. Cover; bake 5 to 8 minutes or until bottom side is browned.
Turn pork chops over; bake 5 minutes or until other side is browned.
6 Qt. Roaster Oven
16
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Reduce temperature to 300˚F. Add apple juice. Cover; roast 30 to 40
Chicken and Spinach Salad
minutes for well done (170˚F. on a meat thermometer) or until tender.
Salad:
Serves 2 to 4.
2 Whole Chicken breasts, boned, skinned (12 to 14 Oz. ea. before boning)
1/4 Cup Italian salad dressing
4 Oz. Spinach leaves, rinsed, stems removed
Whole Chicken
1(3-1/2 to 4-1/2) Lb. Whole Chicken 1 Tbsp. Minced parsley
1 Tbsp. Vegetable oil
2 Tbsp. Paprika
1 Large Apple, coarsely chopped*
2 Green onions, thinly sliced
1 Stalk Celery, thinly sliced
1/2 Cup Coarsely chopped walnuts
1 Tsp. Italian herb seasoning
Dressing:
Set Rack in Cookwell. Preheat 6-Qt. Roaster Oven to 400˚F.
Rub skin with oil; rub on seasonings. Lightly spray Cookwell and
Rack with spray cooking oil. Place bird on Rack in preheated
Cookwell. Reduce temperature to 375˚F.; cover; roast 1 to 1-1/2 hours
(180˚F. on meat thermometer in thickest part of thigh.
1/2 Cup Italian salad dressing
1/4 Cup Mayonnaise or salad dressing
Ground black pepper, to taste
Cut each chicken breast in half. Place chicken and 1/4 Cup Italian
salad dressing in a shallow dish, cover, marinade 3 to 4 hours.
Set Rack in 6-Qt. Roaster Oven. Add 1-1/2 Cups water. Cover;
preheat to 350˚F. for 20 minutes.
Remove chicken from marinade and place on Rack with wide
spatula. Cover; steam 20 to 25 minutes or until meat is white and
firm.
Meanwhile, place spinach leaves in a large salad bowl. Arrange
apples, celery, onions and walnuts over spinach. Cover; chill while
chicken is being steamed.
P O A C H I N G / S T E A M I N G
Poaching Liquid
Stir together dressing ingredients.
1 Cup Apple Cider
1 Cup Hot water
To serve, remove hot chicken from Rack. Slice thin retaining shape
of meat, set on chilled salad. Pour dressing over salad. Serve
immediately.
Serves 4.
*i.e. Delicious apple
1/2 Tsp Ground Allspice
2 Whole Black Peppercorns
1/4 Tsp. Nutmeg
Combine all ingredients in Cookwell.
Preheat Roaster Oven to 350°F. for 20 minutes, add fish and poach
according to recipe followed.
Makes 2 Cups.
17
6 Qt. Roaster Oven
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along with remaining ingredients except for 2 Tbsp. chicken broth and
cornstarch in Cookwell. Stir until well mixed. Place Cookwell into
Heatwell. Cover; bake 20 to 25 minutes.
Shrimp and Scallop Kebobs
4 Oz. Deveined Shrimp with tails left on
1 Small Red pepper, cut into pieces 2 Tbsp. Orange juice
Blend cornstarch and remaining chicken broth. Stir into bean
mixture. Cover; bake 10 to 15 minutes or until sauce has thickened.
Serves 4.
4 Oz. Sea scallops
1 Small Yellow pepper,
cut into pieces
2 Tbsp. Teriyaki sauce
2 Whole Lettuce leaves
Cooked Rice, to serve
Set Rack in 6-Qt. Roaster Oven. Add 1 Cup water. Cover; preheat to
350˚F. for 20 minutes.
Alternate on two wooden skewers: shrimp, red pepper, scallop and
yellow pepper. Combine orange juice and teriyaki sauce. Brush over
kebobs.
Place kebobs on Rack. Arrange lettuce leaves over kebobs. Cover;
steam 8 to 10 minutes or until shrimp are pink. Discard lettuce leaves.
Serve over cooked rice.
Squash Souffle
2 Lb. Acorn or Butternut squash
2 Eggs, separated
1 Cup Lowfat plain yogurt or
sour cream
2 Tbsp. All purpose flour
Set Rack in 6-Qt. Roaster Oven. Add 1-1/2 Cups water. Cover;
preheat to 350˚F. for 20 minutes.
1/4 Tsp. Cream of tartar
1-1/2 Cups (6 Oz.) Shredded
Cheddar cheese
4 Slices Bacon, cooked, drained,
crumbled
Serves 2.
Cut squash in quarters; remove seeds. Place squash on Rack. Cover;
steam 20 minutes or until tender. Remove squash and Rack. Discard
water from Cookwell.
Tangy Beans
1 Lb. Green string beans,
stems removed
1/4 Cup Sliced Water chestnuts
1 Green onion, thinly sliced
1/2 Cup Chicken broth, divided
1 Tbsp. Olive oil
1 Tbsp. Cider vinegar
2 Tbsp. Granulated sugar
1 Tbsp. Teriyaki sauce
1 Tbsp. Sesame seeds
1 to 2 Tsp. Cornstarch
Meanwhile, combine egg yolks, yogurt and flour. Beat egg whites
with cream of tartar until stiff. Fold egg whites into yolk mixture.
Lightly spray Cookwell with spray cooking oil. Scoop squash from
skin. Layer half the squash, egg mixture, cheese and bacon in
Cookwell; repeat. Place Cookwell into Heatwell. Cover, bake 25 or 30
minutes or until set.
Set Rack in 6-Qt. Roaster Oven. Add 1-1/2 Cups water. Cover;
preheat to 350˚F. for 20 minutes.
Serves 4 to 6.
Place beans crosswise on Rack. Cover; steam 10 to 12 minutes or
until tender. Remove beans and Rack. Discard water from Cookwell.
Lightly spray Cookwell with spray cooking oil. Place steamed beans
6 Qt. Roaster Oven
18
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NOTES
19
6 Qt. Roaster Oven
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NOTES
6 Qt. Roaster Oven
20
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NOTES
21
6 Qt. Roaster Oven
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MW6qtroaster63807 10/25/01 2:26PM Page24SallyMercury:65946Metalwarebooks:63807:
1-800-288-4545
© 2000, The Metal Ware Corporation
Printed in U.S.A.
Made in U.S.A.
#63807
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