Nesco Oven 6 Qt Roaster Oven User Manual

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6 Qt. Roaster Oven

ROAST

STEWS

BEEF PORK POULTRY

QUICK MEALS MEATS

300F

350F

250F

400F

BAKE

SLO-COOK

200F

150F

CAKES BISCUITS PASTRIES

MEALS SOUPS

STEAM

SERVE

FISH VEGETABLES

KEEP WARM

E O

6-QT. (5,7 L)

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.

longer 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.

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

6 Qt. Roaster Oven

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maximum setting (425ºF). Operate the Roaster Oven empty

Get To Know Your 6 Qt. Roaster Oven

(without the Cookwell or Cover) 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 porcelain enamel or non-stick Cookwell has a full

6 quart capacity. It is removable for easy clean up in the dishwasher or

sink, or food storage in the refrigerator.

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.

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.

AUTOMATIC TEMPERATURE CONTROL. Regulates cooking

temperature to maintain the dial setting in the Roaster Oven interior.

TEMPERATURE GUIDE. The conveniently-placed guide gives

recommended temperatures for slow cooking, roasting, baking, steaming

and serving.

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.

Plug the cord 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.

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 ALL

PACKAGING MATERIAL AND INFORMATION LABELS. Place the

Roaster Oven in a WELL VENTILATED AREA ON A HEAT

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.

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.

RESISTANT SURFACE. Set the control dial to its minimum setting.

Plug the cord into a 120 volt AC outlet. Return control to

6 Qt. Roaster Oven

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Set the temperature control to the desired temperature. Fill the

Cookwell with food as desired.

performance or durability of the finish. With continued use, the

discoloration will become less noticeable.

6. Cook the food for the desired amount of time. When finished, turn

the temperature control to its lowest setting and unplug the cord

from the 120 volt outlet. Allow the Roaster Oven to cool and clean as

recommended below.

4. 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.

COOKWELL, COVER AND ACCUMULATED STEAM WILL

BE HOT. USE CAUTION AND HOT PADS TO LIFT COVER

OR REMOVE COOKWELL FROM HEATWELL.

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.

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.

Care And Cleaning

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. 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

Helpful Hints

PREHEAT ROASTER OVEN FOR 20 MINUTES.

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.

• 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.

discoloration is characteristic of the super tough non-stick coating

used on the interior of the Cookwell and in no way affects the

6 Qt. Roaster Oven

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• 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.

• 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.

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.

BAKE

• 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.

• 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.

Baking Chart

Preheat 6 Quart Roaster Oven for 20 minutes. Set Rack in preheated

Cookwell.

Type of Food

Temperature

Setting

Bake Time

In Minutes

45 to 55

Baking Potatoes

400°F

• 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.

• 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.

Sweet Potatoes

Winter Squash (Butternut,

Buttercup, Acorn halved or quartered) 400°F

Baked Apples in custard cup

400°F

40 to 45

30 to 40

30 to 35

350°F

Roasting Chart

STEAM

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.

• 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.

6 Qt. Roaster Oven

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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

2.25 lb. to 3 lb.

2.5 lb. to 3 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

425°F/400°F

10 to 12 well

15 to 18 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.

400°F/375°F

400°F/400°F

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.

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

20 to 25 well

Loin Roast, center

Shoulder rolled

Ribs, lean country

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

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 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

2 cups

1.5 cups

2 cups

1.5 cups

Whole Fish

12 to 15 minutes

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

2 cups

10 to 15 minutes

1.5 cups

20 to 25 minutes

25 to 30 minutes

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

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

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FROM OUR KITCHEN TO YOURS…

Here are some popular recipes

that will make cooking in your

Roaster Oven a real joy.

1-800-288-4545

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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.

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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

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Lightly spray Cookwell and Rack with spray cooking oil. Place rolled

Remove 6-Qt. Cookwell; set aside. Preheat covered Heatwell to 300˚F.

fillets on Rack in preheated Cookwell. Cover; bake 20 to 30 minutes or

until fish flakes.

Serves 4.

Lightly spray Cookwell with spray cooking oil. Tear bread into bite-

size pieces and arrange evenly into Cookwell.

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*

1-1/2 Tsp. Cinnamon

1 Tsp. Nutmeg

1/4 Tsp. Grated orange rind

1 Tsp. Vanilla

2 Egg yolks, optional

1/2 Cup Long grain rice

1/2 Cup Sugar

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.

Serves 4.

Traditional Bread Pudding

6 Slices Day old white bread

4 Eggs

1/2 Tsp. Vanilla extract

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

1/2 Cup Firmly packed brown sugar 1/4 Cup Chopped pecans

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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

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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

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.

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

3 Bean Pot

2 Tbsp. Margarine

Dash seasoned salt

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

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

Spray Cookwell with spray cooking oil. Stand rolled up noodles in

Cookwell. Pour remaining spaghetti sauce over noodles, then sprinkle

on remaining 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

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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

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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

Preheat 6-Qt. Roaster Oven to 325˚F.

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Lightly spray Cookwell with spray cooking oil. Rub seasonings onto

Chicken Wings

outside of brisket. Place meat in preheated Cookwell. Add enough hot

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

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

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.

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.

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.

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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.

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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

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 Large Apple, coarsely chopped*

2 Green onions, thinly sliced

Dressing:

1 Stalk Celery, thinly sliced

1/2 Cup Coarsely chopped walnuts

1 Tsp. Italian herb seasoning

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.

To serve, remove hot chicken from Rack. Slice thin retaining shape

of meat, set on chilled salad. Pour dressing over salad. Serve

immediately.

1 Cup Apple Cider

1 Cup Hot water

1/2 Tsp Ground Allspice

2 Whole Black Peppercorns

1/4 Tsp. Nutmeg

Serves 4.

Combine all ingredients in Cookwell.

Preheat Roaster Oven to 350°F. for 20 minutes, add fish and poach

according to recipe followed.

*i.e. Delicious apple

Makes 2 Cups.

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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

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2. Ne pas toucher les surfaces chaudes. Utiliser les poignées et les

Garantie Limitee D’Un An

boutons.

3. Branchez toujours l’appareil dans une prise de courant puis réglez

le contrôle de température à la température désirée. Pour

déconnecter remettre le contrôle à zero avant de débrancher

l’appareil.

4. Pour éviter les décharges électriques, ne jamais plonger l’appareil

ou le fil électrique et la fiche dans l’eau ou autre liquide.

5. En présence d’enfants, tout appareil électrique doit être surveillé

attentivement.

6. Débrancher l’appareil lorsqu’il n’est pas utilisé et avant de le

nettoyer. Attendre qu’il soit froid avant de mettre ou d’enlever des

pièces et avant de le nettoyer.

7. Ne pas utiliser l’appareil si le fil ou la fiche sont abîmés, s’il ne

fonctionne pas bien ou s’il est endommagé d’une manière ou

d’une autre. Renvoyer l’appareil au “Service Department” de

l’usine Nesco pour qu’il soit examiné, réparé ou réglé.

8. L’emploi d’accessoires non recommandés par le fabricant peut

causer des blessures.

Cet appareil est garanti pour un an à compter de la date originale

d’achat, contre les défauts de matière et de fabrication. La garantie ne

couvre pas : transport, endommagement, utilisation inappropriée,

accident ou incident similaire. La présente garantie vous accorde des

droits juridiques spéciaux; il peut en exister d’autres qui varient d’un état

à l’autre.

Les produits défectueux peuvent être retournés en port payé,

accompagnés d’une description du défaut, à :

The Metal Ware Corporation

1700 Monroe Street

Two Rivers, Wisconsin 54241, E.-U.

pour réparation ou remplacement gratuit, à notre choix.

SERVICE : vous pouvez obtenir service et pièces de rechange NESCO

d’origine en vous adressant à : NESCO Factory Service Department.

9. Ne pas utiliser à l’extérieur.

10. Ne pas laisser le fil électrique pendre au bord des tables ou

comptoirs, ou être en contact avec des surfaces chaudes.

11. Ne pas poser l’appareil sur ou à côté de plaques de cuuisinière

chaudes ou à l’intérieur d’un four chaud.

12. Etre extrêmement prudent lorsque l’appareil est déplacé s’il

contient de l’huile ou des liquides chauds.

13. N’utiliser l’appareil que pour l’emploi pour lequel il est conçu,

comme décrit dans ce manuel.

14. Ne pas utiliser d’éponge métallique pour nettoyer l’extérieur du

Roaster Oven. Des petites particules de métal pourraient toucher

des éléments électriques et causer des chocs électriques.

Pour le service aux termes de la garantie, suivez les instructions

présentées dans la garantie. Quand vous commandez des pièces neuves,

ne manquez pas de mentionner le numéro de modèle du produit, qui se

trouve au fond du Roaster Oven.

Precautions Importantes

Lorsque vous employez des appareils électriques, certaines précautions de

sécurité doivent toujours être suivies :

1. Lire toutes les instructions.

5,7 L Roaster Oven

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sortes de manières : cuisson au four, cuisson lente, rôtissage, cuisson à la

Conservez Ces Instructions

vapeur ou pochage. Vous pourrez servir la nourriture directement dans le

Roaster Oven. Grâce à l’unique construction “CIRCLE OF HEAT”^®de

NESCO, les aliments restent moëlleux et délicieux. Vous remarquerez la

différence la première fois que vous utiliserez votre Roaster Oven.

Alors, cuisinez avec NESCO. Découvrez toutes les manières d’utiliser cet

extraordinaire appareil ménager.

Cet appareil est strictement destiné à un emploi

domestique. Il comporte un fil électrique très court pour éviter les

accidents que pourrait causer un long fil. Des fils plus longs ou des

rallonges peuvent être employés à condition que leurs spécifications

soient égales ou supérieures aux spécifications de l’appareil. En outre,

des soins spéciaux devront être mis en oeuvre pour éviter que des enfants

puissent tirer sur le fil ou que l’on trébuche dans le fil.

Description De Votre Roaster Oven NESCO De 5,7 L

COUVERCLE. Le Couvercle profond est fabriqué en aluminium épais ;

il conserve la chaleur et l’humidité efficacement. Il est muni de deux

évents qui laissent l’air circuler. Note : Lorsque vous soulevez le

Couvercle, penchez-le pour que la vapeur se dirige loin de vous.

GRILLE. La grille amovible antiadhésive en acier chromé offre une

meilleure cuisson et un rôtissage sans matières grasses.

COOKWELL. Le Cookwell émaillé et non-adhésif a une capacité de 5,7

litres. On peut le retirer pour le nettoyer dans un évier ou au lave-

vaisselle, ou pour conserver la nourriture au réfrigérateur.

HEATWELL et EXTERIEUR. Les parois du Roaster Oven de 5,7 litres

comportent l’élément exclusif “CIRCLE OF HEAT”^®qui procure une

cuisson uniforme et moëlleuse. Elles ont une isolation épaisse et un

contrôle d’amplitude thermique complet. NE DEPOSEZ PAS LES

ALIMENTS DIRECTEMENT DANS LE HEATWELL - METTEZ-

LES EXCLUSIVEMENT DANS LE COOKWELL.

CONTROLE DE TEMPERATURE AUTOMATIQUE. Il maintient la

température à l’intérieur du Roaster pour qu’elle corresponde à la

position du cadran.

Guide D’utilisation Du Roaster Oven De 5,7 L

Introduction du Roaster Oven NESCO^®de 5,7 Litres.

Vous allez maintenant découvrir de nouvelles manières de préparer des

repas sains et délicieux. Vous allez pouvoir apprécier la commodité et les

diverses manières d’utiliser cet appareil de cuisine électrique compact et

portatif. Depuis le début des années 30, la compagnie NESCO produit des

Roaster Ovens d’utilisation ménagère. Toutefois, peu d’appareils

ménagers peuvent se venter d’être tout aussi modernes et utiles à l’heure

actuelle qu’ils l’étaient autrefois. Les Roaster Ovens NESCO ont évolué

avec les nouveaux genres de cuisine et les nouveaux styles de vie

familiale.

Vous allez très vite apprécier les divers emplois de votre Roaster Oven de

5,7 L. Etant portatif, il peut parfois servir d’appareil de cuisine principal

et d’autres fois servir d’appareil supplémentaire. Il peut être employé sur

le comptoir de votre cuisine (évitant de chauffer toute la cuisine) … ou

sur un patio couvert, au sous-sol, dans le garage … ou dans votre

maison de campagne, votre caravane ou sur votre bateau. Avec votre

Roaster Oven, vous pourrez préparer une variété de nourriture de toutes

GUIDE DE TEMPERATURE. Le guide, commodément placé, indique

les températures recommandées pour la cuisson lente, le rôtissage, la

cuisson au four et à la vapeur, et la consommation.

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NE METTEZ JAMAIS D’ALIMENTS OU D’EAU DANS LE HEATWELL.

Mode D’Emploi Et Entertien De Votre

Roaster Oven NESCO De 5,7 L

2. Il est préférable de préchauffer. Pour préchauffer, placez le

Cookwell dans le Heatwell et couvrez. Réglez le contrôle de

température au point le plus bas. Branchez le cordon

d’alimentation dans une prise 120 V c.a. Réglez le contrôle de

température à la température désirée. Préchauffez pendant 20

minutes. En vous servant de manettes placez soigneusement les

aliments dans le Cookwell.

3. La grille est utilisée pour cuire au four ou faire rôtir sans graisse.

Les autres aliments tels que les soupes et les ragoûts sont préparés

sans utiliser la grille.

4. Remettez le couvercle ; employez toujours le couvercle.

5. Si le Roaster Oven n’a pas été préchauffé, placez le contrôle de

température au point le plus bas. Branchez le fil dans une prise de

courant alternatif de 120 volts. Réglez le contrôle de température à

la température désirée. Placez la nourriture dans le Cookwell.

6. Cuire les aliments pendant le temps requis. Une fois terminé,

réglez la température au plus bas et débranchez le cordon

d’alimentation de 120 V. Laissez la rôtissoire refroidir et nettoyez-

la suivant les recommandations ci-dessous.

AVANT DE L’EMPLOYER POUR LA PREMIERE FOIS.

1. Déballez complètement votre Roaster Oven NESCO. ENLEVEZ

TOUT LE MATERIEL D’EMBALLAGE ET TOUTES LES

ETIQUETTES. Placez le Roaster Oven dans un endroit. Mettez le

bouton de contrôle à la position la plus basse. Branchez le cordon

d’alimentation dans une prise 120 V c.a. Réglez la température

au maximum (425 °F). Laissez chauffer le Roaster Oven, vide,

pendant 60 minutes environ, ou jusqu’à ce que l’odeur et la fumée

disparaissent. Cette odeur ainsi qu’un peu de fumée sont normales

la première fois que l’élément est chauffé et ne se reproduira plus

par la suite. Réglez ensuite le contrôle de température à la position

la plus basse, débranchez l’appareil et laissez-le refroidir.

2. Lavez le Couvercle, le Cookwell et la Grille à l’eau tiède

savonneuse, rincez et séchez. Vous trouverez les instructions

complètes de nettoyage à la page suivante.

COOKWELL AUX PAROIS NON-ADHÉSIVES : Si le Cookwell de

votre Roaster Oven a des parois non-adhésives, nous recommandons que

vous le traitiez pour la première fois SANS LE COOKWELL ET LE

COUVERCLE. Faites cette opération à l’extérieur dans un endroit protégé

ou dans un endroit bien aéré. Après avoir traité, nettoyé et avant de cuire

pour la première fois dans votre Cookwell aux parois non-adhésives ,

imprégnez légèrement l’intérieur du Cookwell avec de l’huile de cuisine.

LE COOKWELL, LE COUVERCLE ET LA VAPEUR

ACCUMULEE SERONT TRES CHAUDS. SOYEZ TRES

PRUDENT ET PORTEZ DES GANTS DE PROTECTION

POUR RETIRER LE COUVERCLE OU LE COOKWELL DU

HEATWELL

Entretien Et Nettoyage

Fonctionnnement De Votre Roaster Oven

1. Après avoir laissé refroidir le Roaster Oven NESCO, enlevez le

couvercle, la grille (le cas échéant), et le Cookwell. Lavez-les à

1. Placez le Cookwell dans le Heatwell. Employez toujours le Cookwell.

5,7 L Roaster Oven

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l’eau tiède savonneuse ou mettez-les dans le lavevaisselle.

ATTENTION - NE METTEZ PAS LE COUVERCLE DANS LE LAVE-

VAISSELLE.

5. NE PLONGEZ JAMAIS LE ROASTER OVEN DANS L’EAU. Pour

nettoyer l’extérieur du Roaster Oven, essuyez-le avec un linge

humide. N’utilisez pas de détergents abrasifs sur la surface

extérieure.

2. Le FINI ÉMAILLÉ DU COOKWELL est très résistant et se nettoie

facilement. Il ne se salit pas et reste en bon état même s’il est

souvent employé. Il risque pourtant de s’ébrécher s’il reçoit des

coups violents ou s’il est cogné. Les taches de calcaire (caractérisées

par une pellicule blanche à la surface) se nettoient avec du vinaigre

ou un détergent doux.

Conseils Pratique

PRECHAUFFEZ TOUJOURS LE ROASTER OVEN PENDANT

20 MINUTES ROTISSAGE.

3. Le RÉCIPIENT AMOVIBLE NON-ANTIADHÉSIF est fait d’acier au

carbone durable. Afin de ne pas endommager la surface antiadhésive,

on recommande l’usage d’ustensiles en caoutchouc, en plastique ou en

bois. Éviter de couper les aliments directement dans le récipient

amovible. Il n’est pas nécessaire d’utiliser un vaporisateur antiadhésif

sur la surface interne du récipient. Évitar de ranger des objets dans le

récipient pour ne pas l’endommager ou l’égratigner. Au cours de la

cuisson et du rôtissage à haute température, il est possible que la paroi

interne du récipient présente une bande décolorée. Cette décoloration

est normale et typique de la couche antiadhésive ultra-épaisse utilisée

sur la surface interne du récipient amovible, et elle ne compromet en

rien l’efficacité et la durabilité du récipient. Après un usage prolongé, la

décoloration devient de moins en moins apparente.

ROTISSAGE

• La viande que vous ferez rôtir dans votre Roaster Oven NESCO restera

tendre et juteuse. Pour qu’elle soit mieux dorée, ajoutez 12,5 ml de

sauce brune à l’huile utilisée pour l’arroser.

• Nous recommandons de ne pas cuire de rôtis avec os de plus de 1,4 à

1,8 kg dans le Roaster Oven de 5,7 L. Des morceaux de viande plus gros,

surtout avec os, n’entrent pas facilement dans le Cookwell. Si la viande

sort du réfrigérateur, ajoutez 1/2 heure au temps de cuisson. Si la viande

est surgelée, ajoutez de 15 à 20 minutes de plus par kilogramme au

temps de cuisson normal.

• Pour faire revenir la viande : préchauffez le Roaster Oven à 425°F.

Ajoutez la margarine, Couvrez et laissez dorer la viande de 5 à 10 minutes

par côté ou jusqu’à ce qu’elle ait pris une belle couleur. Décollez une fois

la viande hachée. Le temps variera selon la quantité de viande.

4. Si nécessaire, utilisez un tampon et des détergents non abrasifs pour

nettoyer. N’utilisez pas de détergents abrasifs ou d’éponges

métalliques qui pourraient érafler le fini. Utilisez un tampon en

plastique pour nettoyer les taches et la nourriture attachée ainsi que

pour nettoyer la grille.

CUISSON AU JUS

• La nourriture peut être placée dans le Roaster Oven s’il est froid ou s’il

est préchauffé. Suivez les recettes pour le réglage de température

recommandé.

CONSEIL : Pour nettoyer facilement les aliments collés, placez-le

Cookwell dans le Heatwell. Remplissez le Cookwell d’eau chaude et

chauffez à 350°F pendant 30 minutes. Arrêtez l’appareil et laissez-le

refroidir complètement. Lavez ensuite le Cookwell comme indiqué.

• Les morceaux de viande et de légumes doivent être de taille uniforme.

• Rappelez-vous que peu de liquide s’évapore au cours de la cuisson à

feu doux ; n’ajoutez donc pas beaucoup de liquide.

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• Lorsque vous faites cuire de la viande ou de la volaille à feu doux, il

n’est pas nécessaire d’employer la grille. La viande cuite à feu doux ne

colle pas au fond du Cookwell.

• Rappelez-vous que peu de liquide s’évapore au cours de la cuisson à

feu doux ; ajoutez donc peu de liquide.

CUISSON AU FOUR

• Employez la Grille pour cuire au four.

• Un moule à tarte de 18 cm entre parfaitement dans le Cookwell. Nous

recommandons de couvrir le rebord de la tarte avec une bande de papier

d’aluminium (5 x 68 cm) pendant la première moitié du temps de

cuisson pour éviter que la croûte brunisse trop vite.

• Un moule à pain de 21,5 cm x 11,5 cm peut entrer dans le Cookwell.

C’est une très bonne taille pour cuire des pains de veau ou autres.

Méfiez-vous lorsque vous faite cuire du pain à la levure. Il peut lever très

haut, presque toucher le couvercle, et ne pas dorer.

Tableau De Cuisson Au Four

Préchauffez le Roaster Oven de 5,7 L pendant 20 minutes. Mettez la

grille dans le Cookwell.

• Recouvrez la grille d’une feuille de papier d’aluminium avant d’y

poser des petits pains ou biscuits.

• Un plat à gratin de 1,4 L peut entrer dans le Cookwell. Placez-le sur la

Grille pour que la chaleur circule mieux pendant la cuisson. Couvrez

seulement avec le Couvercle du Cookwell.

• Beaucoup de plats préparés ou surgelés (12,5 x 10 cm, ou un peu plus

grands) peuvent être cuits dans le Roaster Oven. Suivez les instructions

indiquées sur l’emballage. Posez les plats sur la grille pour qu’ils cuisent

de façon plus uniforme.

ALIMENTS

TEMPERATURES TEMPS DE CUISSON

(MINUTES)

Pommes de terre

Patates douces

Courge

(coupée en deux ou en quatre) 400°F

Pommes fruits (en petits pots) 350°F

400°F

de 45 à 55

de 40 à 45

de 30 à 40

de 30 à 35

CUISSON A LA VAPEUR

• Aucune matière grasse n’est nécessaire pour cuire à la vapeur. C’est

une manière simple de préparer de la bonne nourriture saine et légère.

CUISSON A FEU DOUX

• Lorsque vous faites cuire à feu doux, la nourriture chauffe très

lentement. Laissez mijoter en gardant l’appareil couvert. Il n’est pas

nécessaire de remuer.

• Une recette normale peut être adaptée à une cuisson à feu doux de la

manière suivante : pour chaque 30 minutes de cuisson normale,

accordez 1 1/2 heure de cuisson à feu doux de 200°F à 250°F.

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Viande

Poids

Température

Nombre de

Rotissage Tableau De Cuisson Des Viandes Roties

approximatif (kg) préchauff./cuisson minutes par kg

Préchauffez le Roaster Oven de 5,7 L pendant 20 minutes. Le nombre de

minutes N’EST QU’UN GUIDE. Servez-vous d’un thermomètre pour rôtir

avec plus de précision. Posez la viande sur la Grille dans le Cookwell

préchauffé.

Epaule roulée

de 1 1/2 à 2 kg

de 2 à 2,5 kg

375°F/350°F

de 25 à 30 - viande

bien cuite

Côtes maigres,

style “country”

250°F/250°F

de 20 à 25 - viande

bien cuite

Commencer par cuire les côtes jusqu’à ce qu’elles soient tendres ; finir à 425°F dans le

Roaster Oven ou au barbecue.

BOEUF

Viande

Bifteck haché

Rôti sans os

Gîte

Poids

Température

Nombre de

approximatif (kg) préchauff./cuisson minutes par kg

PORC FUME

de l à 1.4 g

425°F/425°F

350°F/325°F

375°F/325°F

350°F/325°F

425°F/400°F

de 10 à 12 -

viande bien cuite

de 15 à 18 -

viande à point

de 20 à 25 -

viande à point

de 20 à 25 -

viande à point

de 20 à 25 - viande

saignante-à point

de 12 à 15 - viande

saignante-à point

Jambon en tranches

de 1/2 à 3/4 kg

350°F/350°F

350°F/325°F

de 20 à 25 - viande

bien cuite

de 1.1 à 1.4 kg

de 1.4 à 1.8 kg

de 1.4 à 2 kg

Jambon pré-cuit,

sans os

de 1 1/2 à 2 1/2 kg

de 15 à 20 -

réchauffage

Aloyau

VEAU

Epaule

de 1 à 1 1/2 kg

350°F/325°F

de 20 à 25 - viande

bien cuite

Culotte

Filet

de 1 à 1 1/2 kg

VOLAILLE

Poulet en morceaux de 1 3/4 à 2 1/4 kg

400°F/375°F

400°F/400°F

de 15 à 20 -

volaille bien cuite

de 15 à 20 -

AGNEAU

Poulet entier

de 1 3/4 à 2 1/4 kg

Gigot

de 1 1/2 à 2 kg

375°F/350°F

350°F/325°F

de 25 à 30 - viande

bien cuitie

de 25 à 30 - viande

bien cuite- à point

volaille bien cuite

Poitrine de dinde

désossée

Epaule roulée

de 1 1/4 à 1 1/2 kg

375°F/325°F

de 25 à 30 -

volaille bien cuite

PORC

Côtelettes, centre, 2,5 cm de 1 à 1,5 kg

400°F/325°F

350°F/325°F

de 15 à 20 - viande

bien cuite

de 25 à 30 - viande

bien cuite

* Pour que la volaille soit mieux dorée, mélangez 60 ml de margarine

fondue à 5 ml de sauce brune, et badigeonnez la volaille avant de la

mettre à rôtir.

* Pour que la peau soit plus croustillante, arrosez la viande et retirez le

liquide pendant la cuisson.

Rôti de filet, centre

de 1 1/2 à 2 kg

5,7 L Roaster Oven

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Cuisson A La Vapeur/Pochage

Tableau De Cuisson Des Legumes A La Vapeur

Tableau De Cuisson

Poisson, Fruits De Mer Et Viande A La Vapeur

Posez la Grille dans le Roaster Oven de 5,7 L, ajoutez la quantité d’eau

chaude indiquée ci-dessous, couvrez et préchauffez à 400°F. Cuisez tous

les légumes à 400°F.

La cuisson à la vapeur améliore le goût, la couleur et la consistance de

tous les légumes. Le temps de cuisson varie selon la fraîcheur, les

différentes tailles et les goûts individuels. Les temps suggérés ci-dessous

produiront des légumes croquants mais tendres.

Cussion à la Vapeur: Posez la Grille dans le Roaster Oven de 5,7 L.

Ajoutez la quantité d’eau chaude appropriée indiquée sur le tableau.

Couvrez. Préchauffez à 350°F pendant 20 minutes. Le cuisson à la

vapeur conserve la texture et la saveur délicates du poisson et des fruits

de mer. Servez chaud directement du Roaster Oven. Pour servir froid :

plongez dans l’eau froide pour arrêter la cuisson, mettez au réfrigérateur

avant de servir.

Légume

Temps de cuisson Quantité d’eau

(minutes)

Type de poisson

Temps de cuisson Quantité d’eau

(minutes)

Artichaut paré

Asperges parées

Haricots verts entiers

Betteraves entières, de 5 à 8 cm

Broccoli, paré

Fleurs de broccoli, parées

Chou, quartiers ou sections

Carottes en morceaux, nettoyées

Chou-fleur entier, nettoyé

Fleurs de chou-fleur, parées

Epi de maïs, épluché

Poireaux, parés

Pommes de terre entières,

petites, rouges

de 20 à 25

de 8 à 12

de 10 à 15

356 ml

474 ml

356 ml

474 ml

356 ml

Filets de poisson

Tranches de poisson

Poisson entier

Palourdes dans la coquille

Crabe, pinces et pattes

Homard, queues

Moules dans la coquille

Huîtres dans la coquille

Crevettes, grosses,

de 10 à 15

de 15 à 20 m.

de 20 à 25

de 10 à 15

de 20 à 25

de 15 à 20

de 10 à 15

356 ml

474 ml

356 ml

de 20 à 25 m.

de 15 à 20 m.

de 10 à 12 m.

de 12 à 15 m.

de 18 à 22 m.

de 10 à 12 m.

de 10 à 15 m.

de 5 à 10 m.

non décortiquées

de 10 à 15

de 15 à 20

de 10 à 15

356 ml

Coquilles Saint-Jacques

dans un plat creux

Saucisses fraîches,

de 55 g à 85 g chacune

Saucisses “Hot Dog”,

de 30 gr à 55 gr chacune

de 20 à 25 m.

de 25 à 30 m.

474 ml

Patates douces, de 175 g. chacune

Courge, qualité Pattypan

Petites courgettes entières

Potiron, qualité Acorn ou

Butternutt, moitiés ou quartiers

de 10 à 15 m.

de 20 à 25 m.

356 ml

474 ml

5,7 L Roaster Oven

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POCHAGE

Un Año De Garantia Limitada

Pour pocher les aliments: Posez la Grille dans le Roaster Oven de 5,7

L. Ajoutez la quantité d’eau indiquée au tableau. Couvriez ; préchauffez

à 350°F pendant 20 minutes.

Este artefacto está garantizado por un año desde la fecha original de

compra contra defectos en material y mano de obra. Esta garantía no

cubre daños de transporte, mal uso, accidente o incidente similar. Esta

garantía le da a Ud. derechos especiales legales y Ud. puede tener otros

derechos que varían de un estado a otro.

Le pochage est une méthode de cuisson sans ébullition. La cuisson ne

demande pas de graisse.

Productos defectuosos pueden ser devueltos, porte prepagado, con una

descripción del defecto a:

Type d’aliment

Temps de pochage

(minutes)

Quantité d’eau

Tranches de poisson

Poisson entier

de 15 à 20

de 25 à 30

474 ml

712 ml

The Metal Ware Corporation

1700 Monroe St.

Two Rivers, Wisconsin 54241

Blancs de poulet sans peau

Saucisses fraîches,

de 55 g à 85 g chacune

Saucisses “Hot Dog”,

de 30 gr à 85 gr chacune

Pâtes fraîches,

de 15 à 20

de 10 à 15

de 15 à 18

712 ml

474 ml

para reparación sin recargo o reemplazo a nuestra opción.

SERVICIO. Servicio y piezas genuinas NESCO pueden ser obtenidas

del DEPARTAMENTO DE SERVICIO DE LA FABRICA NESCO.

de 255 g à 340 g

Recouvrir d’eau

plus 1 tasse

Para servicio bajo la garantía, siga las instrucciones indicadas en la

garantía. Cuando ordene partes nuevas, asegúrese que Ud. siempre

mencione el número del modelo del producto el cual está en el fondo del

Horno Asador.

Precauciones Importantes

Cuando se usen artefactos eléctricos, se deben tomar precauciones

básicas incluyendo lo siguiente:

1. LEA TODAS LAS INSTRUCCIONES.

2. No toque superficies calientes. Use las asas o mangos.

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3. Siempre enchufe el cable del artefacto en la pared, luego ajuste el

Guarde Estas Instrucciones

control de temperatura a la temperatura deseada. Para

desconectar, ajuste el control a la posicion “Off” (apagado), luego

Este Artefacto es para Uso Doméstico. Se provee un cable corto

remueva el cable del tomacorriente de la pared.

4. Para protegerse de choque eléctrico, no sumerja este artefacto,

incluyendo cable y enchufe, en agua o en otro líquido.

5. Supervision cercana es necesaria cuando cualquier artefacto es

usado por o cerca de niños.

6. Desconéctelo del tomacorriente cuando no esté en uso y antes de

limpiarlo. Dejelo enfriar completamente antes de ponerle o

quitarle partes y antes de limpiarlo.

para reducir el peligro de enredarse o tropezarse sobre un cable más

largo. Cables más largos y cables de extensión estan disponibles y

pueden ser usados si la capacidad eléctrica del cable es por lo menos tan

grande como la capacidad eléctrica del artefacto y si se tiene cuidado de

colocar el cable más largo de tal forma que no cuelgue fuera de la mesa

o meseta de donde puede ser halado por niños o tropezarse con éste

accidentalmente.

7. No opere artefacto alguno con el cable o el enchufe dañados o

después de que el artefacto falló o ha sido dañado en alguna

forma. Devuelva el artefacto al Departamento de Servicio de la

Fábrica NESCO^®para examen, reparación o ajuste.

8. El uso de accesorios que no hayan sido recomendados por el

manufacturero pueden causar lesiones.

9. No lo use a la intemperie.

10. No deje que el cable cuelgue fuera del borde de la mesa o meseta,

o que toque superficies calientes.

11. No lo coloque sobre o cerca de quemadores eléctricos o de gas o en

un horno caliente.

12. Se debe tomar extrema precaución cuando se muevan artefactos

que contienen aceite caliente o líquidos calientes.

13. No use el artefacto para otro uso que no sea el indicado, como

indica este manual.

Guia De 5.7 Litros

Presentando el Horno Asador NESCO^®de 5.7 Litros.

Ahora usted está listo para descubrir más maneras de preparar comidas

que son saludables y deliciosas. Y, ahora usted está listo para

experimentar usted mismo la conveniencia y versatilidad de este

artefacto eléctrico compacto y portatil para cocinar.

Los Hornos Asadores NESCO tiene una larga tradición en la cocina

casera, principiando en los años de 1930. Aunque, muy pocos artefactos

para cocinar pueden demostrar que estos están tan al día y útiles hoy

como fueron en el pasado. Los Hornos Asadores NESCO han mantenido

el paso con los estilos de cocinar, preferencias, ocasiones y tamaños de

familia.

En poco tiempo, usted verá las muchas maneras de usar su Horno

Asador de 5.7 litros. Su portabilidad lo hace un artefacto primordial,

movible algunas veces, y un artefacto suplementario valioso otras veces.

Uselo en su casa sobre su meseta en su cocina (no más calor de

cocina!)…o en un patio cubierto, sótano o garaje…o lejos de su casa

14. No use almohadillas metálicas para fregar la superficie exterior

del Horno Asador. Pedazos de la almohadilla se pueden safar y

tocar partes eléctricas creando peligro de choque eléctrico.

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en una cabaña, en un RV (auto de recreo) o bote. Donde quiera que

usted use su Horno Asador, usted podrá preparar una gran variedad de

comidas favoritas en diferentes formas-horneadas, cocción lenta, asados,

al vapor, o escalfados. Y sirva sus comidas al estilo buffet o al lado de la

mesa y ahí mismo dentro del Horno Asador. Comidas jugosas y de buen

sabor son suyas debido a la construcción exclusiva de NESCO “CIRCLE

OF HEAT”^®(Circulo de Calor). Usted se dará cuenta de la diferencia la

primera vez que usted use su Horno Asador.

CONTROL AUTOMATICO DE TEMPERATURA: Regula la

temperatura de cocinar para mantener la posición del dial en el interior

del Horno Asador.

GUIA DE TEMPERATURA: El guía convenientemente colocado le da

temperaturas recomendadas para cocción lenta, asar, hornear, cocinar al

vapor y servir.

Como Usar Y Cuidar Su Horno Asador Nesco®

De 5.7 Litros Antes De Usarlo Por Primera Vez

Así que principie a cocinar con NESCO. Explore todas las maneras para

sacarle el máximo uso a este artefacto especial para cocinar en la casa.

1. Desempaque su Horno Asador NESCO y REMUEVA TODO EL

MATERIAL DE EMPAQUE Y AVISOS DE INFORMACION. Coloque el

Horno Asador EN UNA ÁREA BIEN VENTILADA Y SOBRE UNA

SUPERFICIE RESISTENTE AL CALOR. Ponga el dial de control en

su posición mínima. Enchufe el cordón eléctrico dentro de un

toma corrientes de 120 voltios CA (AC). Regrese el control a su

fijación máxima (425°F). Haga funcionar el Horno Asador vacío

por aproximadamente 60 minutos, o hasta que cualquier olor o

humo desaparezca. Un poco de humo y olor son normales para

(curar) el elemento y no reocurrirá cuando se esté cocinando.

Cuando la “curación” esta terminada, ponga el control de

temperatura en su posición más baja, desconecte la unidad del

tomacorriente de la pared y déjela enfriar.

Conozca Su Horno Asador Nesco® De 5.7 Litros

TAPA: La Tapa es de aluminio grueso de alta calidad, esta diseñada

para controlar el calor y la humedad eficientemente. Se proveen 2

aberturas de ventilación. Nota: Cuando levante la Tapa, muévala lejos de

usted para desviar el vapor que se escapa.

REJILLA: La rejilla separable de acero/que-no-se-pega cromada, ha

sido diseñada para hornear y asar sin grasa.

COOKWELL: El recipiente Cookwell de esmalte de porcelana tiene

capacidad para 5.7 litros completos. Es removible para limpieza fácil en

el lavaplatos o fregadero, o para guardar comidas en la nevera.

HEATWELL y BASE: E lado del Horno Asador de 5.7 litros contiene el

elemento exclusivo de calor “CIRCLE OF HEAT”^®(circulo de calor) para

cocinar parejamente y con humedad, más la ventaja adicional de

aislamiento espeso y un control automático de temperatura de alcance

completo. NO PONGA COMIDA DIRECTAMENTE EN EL “HEAT

WELL”- SOLAMENTE EN EL COOKWELL.

2. Lave la Tapa, Cookwell y Parrilla en agua medio-caliente y

jabonosa, luego enjuáguela y séquela. Refiérase a la página

siguiente para instrucciones completas de limpieza.

COOKWELL ANTIPEGANTE: Cuando “cure” su Horno Asador

NESCO con el “Cookwell” antipegante nosotros recomendamos que sea

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operado SIN LA TAPA Y EL COOKWELL. Haga esto en una AREA CUBIERTA

AFUERA o cualquier area bien ventilada. Después de curar y limpiar, y

después antes de cocinar en su Cookwell antipegante por primera vez,

cubra ligeramente el interior del Cookwell con aceite vegetal.

EL COOKWELL, LA TAPA Y EL VAPOR ACUMULADO

ESTARAN CALIENTES. TENGA CUIDADO Y USE

ALMOHADILLAS PARA CALOR PARA LEVANTAR LA TAPA

O REMOVER EL COOKWELL DEL HEATWELL.

Para Operar Su Horno Asador

Cuidado Y Limpieza

1. Coloque el “Cookwell” dentro del “Heatwell”. SIEMPRE USE EL

COOKWELL PARA COMIDA. Nunca ponga comida directamente en

el “Heatwell”.

1. Después que el Horno Asador NESCO se ha enfriado, remueva la

Tapa, la Parrilla (si fué usada) y el “Cookwell”. Lávelo en agua

medio caliente y jabonosa o póngalo en el lavaplatos.

2. Se recomienda calentar de antemano. Para calentar de antemano,

coloque el “Cookwell” dentro del “Heatwell” y tápelo. Mueva el dial

de control a su posición más baja. Enchufe el cordón eléctrico

dentro de un toma corrientes de 120 voltios CA (AC). Vuelva a

poner el control de temperatura a la temperatura deseada.

Caliéntelo de antemano por 20 minutos. Cuidadosamente, usando

almohadillas para calor, agregue comida al “Cookwell”.

3. La Parrilla puede ser usada para hornear o para asar sin grasa.

Otras comidas, tales como sopas y estofados, son preparadas sin

la Parrilla.

4. Vuelva a poner la Tapa. Siempre cocine con la Tapa puesta.

5. Si el Horno Asador no ha sido precalentado, ponga el control de

temperatura en su posición más baja. Conecte el cable en un

tomacorriente AC de 120 voltios. Coloque el control de

temperatura a la temperatura deseada. Llene el “Cookwell” con

comida como se desee.

PRECAUCION: no ponga la Tapa en el lavaplatos.

2. EL ESMALTE DE PORCELANA DEL COOKWELL tiene un acabado

fuerte y provee limpieza fácil y años de uso. Este no se manchará y

se mantiene atractivo aun cuando se use con frecuencia. Sin

embargo, se desportillará si se golpea fuertemente o es mal

tratado. Gotas de agua o depósitos minerales (caracterizado por

una película blanca sobre la superficie) pueden ser removidos con

vinagre casero o limpiadores que no sean abrasivos.

3. El INSERTO COOKWELL QUE-N0-SE-PEGA está hecho de acero

al carbono duradero. Para dar mantenimiento a la superficie

que-no-se-pega, se recomienda el uso de utensilios de caucho,

plástico o madera. Evite cortar la comida en el inserto Cookwell.

El uso de rocío que-no-se-pega es optativo. Evite almacenar

artículos en el “Cookwell,” ya que pueden rasguñar su superficie.

Cuando hornee o ase en temperturas altas, es posible que note

una banda descoloreada a lo largo de las paredes internas del

“Cookwell.” Esta descoloración escaracteristica del recubrimiento

que-no-se-pega extra-duro, que se usa en el interior del

6. Cocine la comida por el plazo de tiempo desead o. Cuando

termine, reduzca la fijación del control a la fijación minima y

desconecte el cordón eléctrico del toma corrientes de 120 voltios.

Permita que el homo asador se enfrie como se recomienda abajo.

“Cookwell,” y no afecta el rendimiento o durabilidad del acabado.

Con uso continuo, esta descoloración se hará menos notable.

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4. Comida pegada puede ser removida usando una almohadilla para

fregar que no sea abrasiva y limpiadores que no sean abrasivos.

No use limpiadores abrasivos o lana de acero porque el esmalte de

porcelana del acabado se puede rayar.

rápida de 5 a 10 minutos cada lado hasta que esté ligeramente dorada.

Revuelva la carne molida una vez. El tiempo varía dependiendo de la

cántidad de carne.

CONSEJO: Para remover comida pegada facilmente, ponga el

“Cookwell” en el “Heatwell”; luego llene el “Cookwell” con agua

caliente. Tápelo y caliéntelo a 350°F por 30 minutos. Apáguelo y

déjelo enfriar completamente. Lave el “Cookwell” como se indica

arriba.

COCINAR:

• La comida se puede poner en el Horno Asador frío o precalentado. Siga

las instrucciones de la receta para la posición de la temperatura.

• Los pedazos cortados de carne y vegetales deben ser de tamaños

uniformes.

5. NUNCA SUMERJA EL HORNO ASADOR EN AGUA. Para limpiar,

limpie el exterior del Horno Asador con un trapo mojado y

séquelo. No use limpiadores abrasivos sobre la superficie exterior.

• Recuerde, que poca humedad se escapa durante la cocción lenta así

que agregue poca de agua.

HORNEAR:

Consejos Utiles

• Use la Parrilla para hornear.

• Un plato para torta de 18 cm encaja perfectamente en el “Cookwell” .

Por la primera mitad del tiempo recomendado para hornear, póngale

una hoja de papel de aluminio (5 cm x 68 cm) alrededor del borde de la

costra para prevenir que se dore demasiado.

• Un molde para pan de 21.5 cm x 11.5 cm cabrá dentro del

“Cookwell”. Es un tamaño excelente para torta de carne y panecillos.

Tenga cuidado cuando cocine pan con levadura, durante el horneo es

posible que el pan crezca hasta cerca de la Tapa y no se dore.

• La Parrilla puede cubrirse con papel de aluminio y usarla como una

bandeja para hornear bizcochos o panecillos.

• Un plato de cacerola de 1.5 L cabrá dentro del “Cookwell”. Colóquelo

sobre la Parrilla para mejor circulación del calor mientras se hornea.

Tápelo solamente con la tapa del Horno Asador.

• Muchas comidas congeladas, tales como platos principales

individuales (12.5 cm x 10 cm o un poco más grande) pueden ser

horneadas en el Horno Asador simplemente siguiendo las instrucciones

CALIENTE DE ANTEMANO EL HORNO ASADOR POR 20

MINUTOS.

ASAR:

• El asar carne en su Horno Asador NESCO la mantiene húmeda y

blanda. Para dorado adicional, usted puede agregar 12.5 ml de salsa

para dorar al aceite y untarla con una brocha antes de asarla.

• Un carne de 1.4 a 1.8 kg para asar, con hueso, es el tamaño máximo

sugerido para el Horno Asador de 5.7 litros. Carnes para asar de mayor

tamaño especialmente con hueso, sería difícil de meter dentro del

“Cookwell”. Si la carne de res o carne de ave estan demasiado frías,

incremente el tiempo de cocinar cerca de 1/2 hora. Si está congelada,

agregue 15 a 20 minutos más para cocinar por .5 kg.

• Para asar en forma rápida: caliente de antemano el Hornoa Asador a

425°F. Agregue margarina, tápelo, luego cocine la carne en forma

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del paquete. Coloque el artículo sobre la parrilla de alambre para mejor

circulación del calor mientras hornea.

Manzanas horneadas

en recipientes

350°F

30 a 45

AL VAPOR:

Grafica Para Asar

• No se usa manteca cuando se cocina al vapor, así es que es una

manera fácil de cocinar comidas nutritivas sabrosas y de bajas calorías.

Precaliente el Horno Asador de 5.7 litros por 20 minutos. Los tiempos

sugeridos son solamente una guía. Use un termómetro de carnes para

und asado más exacto. Ponga la carne sobre la Parrilla en el Cookwell

calentado de antemano.

COCCION LENTA:

• Cuando se cocine lentamente, el calor es muy gradual. Esto permite

un calentamiento lento, y ayuda no poner la tapa y rebullir no es

necesasrio.

CARNE DE RES

Carne

Promedio de Peso Posicion de

Minutos aprox.

Precalentar/Asar por .5 Kg

425°F/425°F 10 a 12 bien cocido

• Para convertir una receta común a cocción lenta: por cada 30 minutos

requeridos en una receta común, cocine lentamente cerca de 1-1/2 horas

a 200°F-250°F.

• Cuando se cocinen lentamente carnes y aves, no es necesario usar la

Parrilla. La temperatura baja previene que la carne se pegue en el fondo

del “Cookwell”.

en Kg

Carne Molida

1 kg a 1.4 kg

Carne de Res para

Asar, sin hueso 1.1 kg a 1.4 kg

Biftec 1.1 kg a 1.4 kg

Solomillo, punta 1.4 kg a 1.8 kg

350°F/325°F 15 a 18 medio cocido

375°F/325°F 20 a 25 medio cocido

350°F/325°F 20 a 25 medio cocido

350°F/325°F 20 a 25 medio crudo

425°F/400°F 12 a 15 medio crudo

• Recuerde que poca humedad se escapa durante la cocción lenta así

que agregue poco líquido.

Cuarto Trasero

Filete, mitad

1.4 kg a 2 kg

1 kg a 1.4 kg

Grafica De Hornear

Caliente de antemano el Horno Asador de 5.7 litros por 20 minutos.

Ponga la parrilla en el “Cookwell”.

CORDERO

Media Pierna

1.4 kg a 1.8 kg

375°F/350°F 25 a 30 bien cocido

350°F/325°F 25-30 medio cocido

Paletilla, enrollada 1.4 kg a 1.8 kg

Tipo de Comida

Posición de

temperatura

400°F

Tiempo de Horneo

en minutos

45 a 55

PUERCO

Chuletas, del centro

Papas de hornear

Papas dulces

Calabazas

1 pulgada

Lomo para asar,

centro

1 kg a 1.4 kg

400°F/325°F 15 a 20 bien cocido

350°F/325°F 25 a 30 bien cocido

5.7 L Roaster Oven

400°F

40 a 45

30 a 40

1.4 kg a 1.8 kg

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Paletilla, enrollada 1.4 kg a 1.8 kg 375°F/350°F 25 a 30 bien cocido

Grafica Para Cocinar Al Vapor O Escaidar

Coloque la Parrilla en el Horno Asador de 5.7 litros, agregue agua

caliente hasta la cantidad que indica la gráfica, tápelo, precaliente a

400°F. Cocine al vapor todos los vegetales a 400°F.

Costillas, sin grasa 1.8 kg a 2.3 kg 250°F/250°F 20 a 25 bien cocido

(Cocine de antemano las costillas hasta que esten blandas; terminelas en

temperatura de 425°F en el Horno Asador o en una Parrilla afuera).

PUERCO AHUMADO

Cocinar al vapor realzará el sabor fresco, color y textura de cada vegetal.

El tiempo de cocinar puede variar debido a la frescura, diferencias de

tamaño, y el punto deseado de cocción. Los tiempos sugeridos le darán a

Ud. vegetales tiernos y crugientes.

Carne

Promedio de Peso Posicion de Minutos aprox.

en Kg

Precalentar/Asar por .5 Kg

350°F/350°F 20 a 25 bien cocido

Tajada de Jamón 454 g a 681 g

Jamón, precocinado,

sin hueso

1.4 kg a 2.3 kg

350°F/325°F 15 a 20 para calentar

350°F/325°F 20 a 25 bien cocido

Vegetales

Tiempo al Vapor Cantidad de Agua

Alcachofas recortadas

Espárragos recortados

Judías Verdes, enteras,

cortadas

20 a 25 min.

8 a 12 mins.

356 ml

CARNE DE TERNERA

Paletilla para asar 1 kg a 1.4 kg

10 a 15 mins.

20 a 25 mins.

356 ml

474 ml

356 ml

Remolachas, enteras

AVES

Tallos de Brocoli, recortados 15 a 20 mins.

tallos y florecitas, recortadas 10 a 12 mins.

Repollo en cuartos o tajadas 12 a 15 mins.

Zanahorias, en pedazos,

Pedazos de

pollo

1.6 kg a 2 kg

400°F/375°F 15 a 20 bien cocido

400°F/400°F 15 a 20 bien cocido

Pollo Entero

Pechuga de Pavo

sin hueso

limpias

12 a 15 mins.

18 a 22 mins.

10 a 12 mins.

10 a 15 mins.

5 a 10 mins.

356 ml

474 ml

356 ml

474 ml

1.2 kg a 1.4 kg

375°F/325°F 25 a 30 bien cocido

Coliflor, entera, limpia

florecitas, recortadas

Mazorca de maíz, peladas

Puerros, recortados

Papas, enteras,

•Para obtener un dorado mejor en carne de aves, mezcle 60 ml de

margarina derretida 5 ml de salsa para dorar; úntela con una brocha de

cocina en forma pareja sobre el cuero antes de asarla.

•Para cuero más tostado úntelo con la brocha, luego remueva el

líquido durante el período de asar.

pequeñas rojas

20 a 25 mins.

25 a 30 mins.

474 ml

Papas dulces .75 ml

Calabaza de verano

entera Zucchini pequeña

Calabazas de invierno

mitades o cuartos

10 a 15 mins.

20 a 25 mins.

356 ml

474 ml

5.7 L Roaster Oven

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Pescado Al Vapor, Comida Marina Y Grafica De Carne

Grafica Para Escaldar

Para Cocinar al Vapor: Coloque la Parrilla en el Horno Asador de 5.7

litros. Agregue agua caliente hasta la cantidad indicada en la grafíca.

Tápelo; precaliente a 350°F por 20 minutos. El cocinar al vapor retiene

la textura delicada y sabor a pescado y comida marina. Sírvala caliente

directamente del Horno Asador. Para Servirla Fría: sumérjala en agua

fría para que pare de cocinarse, y refrigérela antes de servirla.

Para Escaldar: Coloque la Parrilla en el Horno Asador de 5.7 litros.

Agregue agua caliente hasta la cantidad indicada en la grafíca. Tápelo;

precaliéntelo a 350°F por 20 minutos.

Escaldar es una manera suave de cocinar comidas. No se agrega grasa

durante la cocción.

Tipo de Pescado

Filetes de Pescado

Biftec de Pescado

Pescado Entero sin aletas

Almejas en la concha

Cangrejo tenazas y piernas 20 a 25 mins.

Langostas, colas

Mejillones, en la concha

Ostras, en la concha

Camarones, grandes

en la cáscara

Escalopes de mar en

plato llano

Salchichas frescas,

57 g a 85 g

Tiempo Al Vapor Cantidad de Agua

Tipo de Comida

Biftec de Pescado

Pescado Entero, sin aletas

Pechuga de Pollo sin cuero 25 a 30 mins.

Salchichas Frescas

57 g a 85 g

Perros Calientes Frescos

28 g a 57 g

Pasta Fresca 255 g a 340 g

Tiempo de Escaldar Cantidad de Agua

10 a 15 mins.

15 a 20 mins.

20 a 25 mins.

10 a 15 mins.

356 ml

474 ml

356 ml

474 ml

356 ml

15 a 20 mins.

474 ml

712 ml

15 a 20 mins.

712 ml

15 a 20 mins.

10 a 15 mins.

15 a 18 mins.

474 ml

226 ml

10 a 15 mins.

15 a 20 mins.

10 a 15 mins.

356 ml

Perros Calientes Frescos

28 g a 57 g

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1-800-288-4545

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Made in China

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