Nesco Oven Convection Roaster Oven User Manual

12-Qt. Convection  
Roaster Oven  
USE / CARE AND RECIPE GUIDE  
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INTRODUCTION  
SAVE THESE  
Please take a few minutes to read this Guide. You will find out how to better use the  
12-Qt. Convection Oven and find a selection of healthful and fun recipes – all  
carefully tried and tested for your enjoyment.  
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 are available and may be used if the marked electrical  
rating of the longer cord set is at least as great as the electrical rating of the  
appliance. Care must be taken to arrange the longer cord so that it will not drape  
over the countertop or tabletop where it can be pulled on by children or tripped over  
accidentally.  
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 consumers’ cooking needs.  
The NESCO® 12-Qt. Convection Roaster Oven incorporates a new Fan/Motor on  
the Cover to give you greater flexibility than ever before. The distinctive fan design  
coupled with the exclusive “Circle of Heat®construction, provides convection  
transfer of heat for evenly browned foods. Convection cooking enhances the flavor  
and moistness and reduces cooking time for some foods. You can remove the  
Fan/Motor and use the Convection Roaster Oven as a traditional Roaster Oven that  
we have used for many years.  
This appliance has a polarized plug (one blade is wider than the other). To  
reduce the risk of electrical shock, this plug is intended to fit into a polarized  
outlet only one way. If the plug does not fit fully into the outlet, reverse the  
plug. If it still does not fit, contact a qualified electrician. Do not attempt to  
modify the plug in any way.  
We hope you realize many years of cooking enjoyment from your NESCO® 12-Qt.  
Convection Roaster Oven. If you have any questions regarding this versatile  
appliance, please contact our Customer Satisfaction Department at (800) 288-4545  
2 NESCO® 12-Qt. Convection Oven  
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GET TO KNOW YOUR ROASTER OVEN  
FAN/MOTOR. Attaches easily to cover for exclusive convection cooking  
performance. To operate the FAN/MOTOR you must plug into the receptacle, located  
to the back of the Roaster Oven (See Fig. 1). The fan can be stopped or started at any  
time during cooking by turning the motor “I” on or “0” off using switch on top of  
housing. Note: The Plug and Receptacle are exclusive to the NESCO 12-  
Qt.Convection Oven and will not work in 120 V a.c. wall outlets. No attempts should  
be made to use the Receptacle for anything other than the intended use of the  
FAN/MOTOR assembly.  
Fig  
1
COVER. Heavy gauge aluminum and high profile design, control heat and moisture  
efficiently. Vent holes are provided to allow just the right amount of steam to escape  
during cooking. During the cooking process, steam will accumulate inside the  
Cookwell. Cover is provided with hinge clips that allow a convenient way to store the  
Cover while serving or preparing foods. Always stand to the side when removing the  
lid. Do not apply extra pressure to the Cover while in hinged position, damage to the  
hinge clips may occur.  
RACK. Chrome plated steel or Non-stick rack provides cooking flexibility. The rack  
allows for easy baking and fat-free roasting.  
COOKWELL. The porcelain enamel or Non-stick cookwell has a full 12-Qt.  
capacity. It is removable for easy cleanup in dishwasher or sink, or for food storage in  
your refrigerator.  
HEATWELL/BODY. The sides of the 12-Qt. Convection Oven contain the  
exclusive Circle Of Heat® element for even, moist cooking, plus the added advantages  
of thick insulation and a full range automatic oven temperature control. NEVER  
PLACE FOOD OR WATER DIRECTLY INTO HEATWELL.  
AUTOMATIC TEMPERATURE CONTROL. The Control regulates  
cooking temperature to maintain the dial setting in the Roaster interior.  
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NESCO® 12-Qt. Convection Oven  
3
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BEFORE USING FOR THE FIRST TIME  
1.  
Unpack your NESCO Roaster Oven completely. Remove the Cookwell, all  
packing materials and information labels. Place the Roaster Oven in a  
well-ventilated area and on a heat resistant surface. Plug the cord into a  
120-volt AC outlet, set the temperature to its maximum setting. Operate the  
Roaster Oven empty (without the Cookwell and Cover) for about 60  
minutes, or until any odor or smoke disappears. Some odor and smoke is a  
normal part of “curing” the heating element, and will not occur while  
cooking. When “curing” is completed, turn the temperature control to the  
lowest setting, unplug the cord from electrical outlet and allow unit to cool.  
2.  
Wash the Cover, Cookwell and Rack in warm, sudsy water. Rinse and Dry.  
See “Care and Cleaning” section for complete instructions.  
Fig.  
1
INSTALLING THE MOTOR AND FAN  
1.  
2.  
Remove the fan by lifting tabs on Fan. Then insert Motor Housing into the  
Handle, align hole in Cover with shaft of Motor, and push on Motor  
Housing until it “locks” onto the Handle. (See Fig. 1)  
To attach the Fan to the Motor, align flat edge of spring clip with flat  
surface on motor shaft and gently press the fan onto the motor shaft until  
the fan can no longer be pushed onto the shaft. Note: Do not press or pull  
on the fan blades while handling. (See Fig 2)  
3.  
Reverse the steps to remove Fan and Motor assembly when cleaning the  
Cover is necessary.  
Fig.2  
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4 NESCO® 12-Qt. Convection Oven  
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CARE AND CLEANING  
TO OPERATE YOUR ROASTER OVEN  
1.  
2.  
After the NESCO Roaster Oven has cooled, remove the Fan, then the  
Fan/Motor from the Cover. Wash Cover, Fan, Rack and Cookwell in  
warm sudsy water or dishwasher. CAUTION: DO NOT PLACE  
COVER IN DISHWASHER. Note: Motor cannot be removed from  
Cover while fan is in position.  
PORCELAIN ENAMEL COOKWELL has a strong and durable finish and  
provides easy cleaning along with 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. If interior cooking surface is chipped, the cookwell  
should not be used. Water spots or mineral deposits (characterized by white  
film on surface) may be removed with household vinegar or non-abrasive  
cleansers.  
NON-STICK COOKWELL is made of durable carbon steel. In order to  
maintain the non-stick surface, the use of rubber or wood utensils is  
recommended. The non-stick surface is durable and metal utensils may be  
used; however, care must be taken in order to prevent unintentional damage  
to the non-stick surface. Avoid cutting food in the Cookwell. Use of non-  
stick cooking spray is optional. Avoid storing items in the Cookwell that  
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 characteristic is normal for the super tough non-stick finish  
and does not affect the performance or durability of the Cookwell. With  
continued use, the discoloration will become less noticeable.  
Cooked-on foods may be removed from the cookwell by using a non-  
abrasive cleaning pad and a non-abrasive cleanser, such as Soft Scrub® or  
Bon Ami®. Do not use abrasive cleansers or steel wool as these may  
scratch the finish. Hint: To easily remove baked on food residue, place  
Cookwell in Heatwell with soapy water and heat at a low temperature for  
30 minutes. Turn off and allow cooling completely. Wash Cookwell as  
directed above.  
Place the Cookwell into the Heatwell. Always use the cookwell for food.  
NEVER PLACE FOOD OR LIQUID DIRECTLY INTO THE  
HEATWELL. ALWAYS TURN OFF THE FAN BEFORE LIFTING  
COVER.  
Preheating is recommended. To preheat, place the Cookwell into the  
Heatwell and cover. Be sure the temperature control is turned to the lowest  
setting. Plug the cord into the 120-volt AC outlet. Reset the temperature  
control to desired temperature. Preheat 20 minutes. Carefully, using hot  
pads, add food to the Cookwell.  
The Rack may be used for baking or fat-free roasting. Other foods such as  
meats, soups and stews are prepared without the Rack.  
For convection cooking, assemble the Fan/Motor to the Cover as  
instructed. Replace the Cover. Always cook with the Cover in place. When  
lifting Cover, tilt it away or lift from the side, to avoid escaping steam  
and switch off fan before lifting cover.  
1.  
2.  
3.  
3.  
4.  
5.  
When removing the Cover, unplug the Fan/Motor from the Heatwell/Body,  
and set it on a heat resistant surface.  
If the Roaster Oven has not been preheated, turn the temperature control to  
the lowest setting and plug the Roaster Oven cord into a 120-volt AC  
electrical outlet. Set the temperature control to the desired temperature, and  
fill the Cookwell with food.  
Cook the food for the desired amount of time. When finished, turn the  
temperature control to the lowest setting and unplug the cord from the 120-  
volt AC electrical outlet. Allow the Roaster Oven to cool, clean as  
recommended.  
NOTE: COOKWELL, COVER, BODY AND ACCUMULATED  
STEAM WILL BE HOT DURING USE. USE CAUTION AND HOT  
PADS WHEN LIFTING COVER OR TO REMOVE COOKWELL  
FROM HEATWELL.  
6.  
4.  
5.  
NEVER IMMERSE THE ROASTER OVEN IN WATER. To clean,  
wipe the outside of the Roaster Oven with a damp cloth and dry. Do not  
use abrasive cleansers on the exterior surface.  
NESCO® 12-Qt. Convection Oven  
5
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HELPFUL HINTS  
Cook for at least the minimum time stated, or longer if needed, to complete the  
cooking. The exact cooking time is given in a range and is not critical since the  
heat is slow and gentle. Always cook food fully, until completely done and  
tender.  
ROASTER OVEN SHOULD ALWAYS BE PREHEATED FOR  
20 MINUTES.  
ROAST  
BAKE  
For additional browning: Use the Convection Fan to attain better browning or  
combine browning sauce with margarine or oil to brush over meat. Sprinkle  
herbs or dry soup mix over the meat before roasting. Remove natural juices with  
a baster during the last half of roasting.  
To make the most out of the convection process in baking, you will get better  
browning and faster baking by using a loaf pan or casserole.  
Several loaf pans will fit into the Cookwell, try combining different dishes like  
meat and vegetables or include bread to complete the meal. When baking bread,  
either one or two loaf pans are recommended  
The natural meat juices form moisture during roasting, which may collect on the  
inside of the Cover. Remove Cover carefully, tilting it away from you.  
Roasting times in the recipes and charts begin with refrigerated meat. If meat is  
frozen, allow an additional 15 to 20 minutes per pound cooking time.  
To sear meat: Preheat to 425°F. Add margarine, then meat. Cover; sear meat 5 to  
10 minutes per side until lightly browned. Stir ground meat. Times may vary  
depending on the quantity of meat.  
Cover the Rack with aluminum foil and use as baking sheet or place bake sheet  
on rack.  
Most 1 & 2 Qt. Casserole dishes, 9-inch pie pans and 9 x 13 bake pans (without  
handles) will fit into the Cookwell. Place dishes onto Rack for a more even  
baking.  
To simmer meat: Preheat to 425°F. Reduce temperature to 250°F and allow 1-  
1/2 hrs for each 30 minutes of cooking time given in the recipe. Simmering less  
tender cuts of meat will make them very tender. Adding a gravy or sauce will  
make them more flavorful.  
STEAM  
Steaming is a healthful way to prepare low calorie, nutritious foods.  
Place water to fill the bottom of the Cookwell, approx. 1-3 quarts. Quantity and  
type of food will determine the amount of water to use; more water can be added  
to the cookwell at any time. Place foods on the Rack above the water.  
COOK  
Food may be placed in a cold or preheated Roaster Oven. Follow recipe  
directions for temperature settings.  
SLOW COOK  
Cooking times in the recipes and charts are guides. Times may vary due to  
density, thickness, freshness, altitude and personal tastes. We recommend that  
the internal temperature of the meat be the final determining factor of doneness,  
as opposed to the cooking times.  
Cut-up meats and vegetables should be of uniform size pieces. To prevent  
vegetables from drying out, shield with pieces of meat or wrap in aluminum foil  
or a covered casserole with added liquid.  
Slow Cooking does not use the Convection process; the heat is gradual which  
allows a very slow simmer. No stirring is necessary.  
To convert a standard recipe to Slow Cook recipe; for each 30 minutes of  
standard recipe, slow cook for about 1-1/2 hours at 150°F to 200°F.  
When Slow Cooking meats and poultry the rack is not necessary. The low  
temperature is much cooler and does not allow the foods to stick to the bottom of  
the Cookwell.  
NESCO® 12-Qt. Convection Oven  
6
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CONVECTION ROAST MEAT CHART  
Preheat 12-Qt. Convection Oven to roasting temperature. Minutes per pound are ONLY A GUIDE. Use a meat thermometer for more accurate roasting. Set  
meat on Rack to roast.  
Weight  
In Pounds  
Temp. Setting  
Preheat/Roast  
Roast Time  
In Minutes/Lb.  
Meat  
BEEF  
Ground Beef  
Sirloin Tip  
Tenderloin  
2 to 10  
3 to 5  
3-1/2 to 4  
450°F/450°F  
400°F/400°F  
425°F/425°F  
5 to 10 medium  
22 to 28 rare-medium  
18 to 24 rare-medium  
LAMB  
PORK  
Leg, sirloin  
Shoulder, boneless  
3-1/2 to 5  
3 to 4  
400°F/350°F  
400°F/375°F  
25 to 30 medium-well  
30 to 35 medium-well  
Chops, center cut 1 inch  
Loin Roast, center  
Shoulder, rolled  
4 to 5  
4 to 6  
4 to 6  
425°F/400°F  
400°F/400°F  
400°F/400°F  
15 to 20 well  
20 to 25 well  
35 to 40 well  
SMOKED PORK  
Ham, bone-in, shankless  
Ham, boneless  
Ham, precooked  
8 to 12  
5 to 10  
5 to 10  
350°F/350°F  
350°F/350°F  
350°F/325°F  
25 to 30 well  
20 to 25 well  
15 to 20 heated  
VEAL  
Shoulder, boned  
Loin  
3 to 5  
4 to 6  
350°F/325°F  
350°F/325°F  
25 to 30 well  
25 to 30 well  
POULTRY*  
Chicken, pieces  
Chicken, whole  
Cornish Hens (4)  
Turkey, whole  
4 to 6  
425°F/400°F  
425°F/400°F  
425°F/425°F  
400°F/400°F  
10 to 15 well  
15 to 20 well  
20 to 25 well  
10 to 12 well  
3-1/2 to 5  
3-1/2 to 4-1/2  
10 to 13  
*To get better browning and quicker roasting on poultry, mix 1/4 Cup margarine with 1 tsp. browning sauce; brush over skin before roasting.  
*For crisper skin, baste and then remove liquid during roasting. Let meat stand for 5 minutes before serving.  
7 NESCO® 12-Qt. Convection Oven  
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CONVECTION ROASTING  
Convection Roast Turkey  
Stuffed Cornish Hens  
1 (10-13 lb.) Fresh or Frozen (thawed) Turkey  
4 (22 to 24 oz. ea.) Cornish Hens  
2 Tbsp. Lemon juice  
2 Tbsp. Vegetable oil  
1 tsp. Paprika  
Preheat Convection Oven at 425°F for 20 minutes.  
2 tsp. Parsley, chopped  
Clean and Rinse turkey; pat dry. Truss bird so that the wings and legs do not touch the  
sides of the Cookwell. Place turkey on Rack and set into preheated Cookwell. Cover;  
turn on Fan using switch on top of Motor. Roast 10-12 minutes per pound or until the  
meat thermometer reaches 180°F in thickest part of meat, not touching the bone.  
Let the bird stand for 10 minutes before slicing.  
Fruit and Bread Stuffing:  
6 Cups Dried Bread Crumbs  
3 Green Onions, thinly sliced  
1 Large Pear, cored, chopped  
2 tsp. Poultry seasoning  
1 Tbsp. Butter or margarine  
1 Large Apple, cored, chopped  
1/2 Cup Golden raisins  
If turkey is ready before serving time; simply turn off Fan/Motor and reduce  
temperature on Roaster Oven to 250°F until time to serve.  
Preheat Convection Oven at 425°F for 20 minutes.  
Serves 6 to 8  
Rinse hens and pat dry. Combine all stuffing ingredients in a large bowl; stir until well  
mixed. Spoon equal portions of stuffing into cavities of hens. Truss birds.  
Combine remaining ingredients in a small bowl; whisk to blend. Brush over hens.  
Place hens on Rack and place in preheated Cookwell. Cover; turn on Fan using switch  
on top of Motor. Roast 65 to 75 minutes or until meat thermometer reaches 180°F and  
stuffing reaches 160°F.  
Lemon and Herb Chicken  
1 (6 to 7 lb.) Chicken pieces  
1/4 Cup Vegetable oil  
1 Tbsp. Grated lemon peel  
2 Tbsp. Italian herb seasoning  
1/2 Cup Lemon juice  
Serves 4  
2 Tbsp. Sugar or Honey  
1 Tbsp. Chopped parsley  
1 Clove Garlic, minced, optional  
Pork Sirloin Roast  
1 (3 to 4 lb.) Pork sirloin roast  
1 tsp. Pumpkin pie spice  
1/4 tsp. Rosemary  
1-1/2 Cups Orange juice, divided  
1/4 tsp. Thyme  
8 Large Pears, peeled, halved, cored  
Preheat Convection Oven at 425°F for 20 minutes.  
Rinse chicken and pat dry. Combine all the ingredients, except chicken, in small bowl;  
whisk to blend. Brush over chicken.  
Arrange chicken pieces on Rack and place in preheated Cookwell. Cover; turn on Fan  
using switch on top of Motor. Roast 12 to 15 minutes per pound or until the meat  
thermometer reaches 180°F in thickest part of meat.  
Preheat Convection Oven at 400°F for 20 minutes  
Combine 1 cup orange juice, spice and herbs in a small bowl; whisk to blend. Brush  
over meat. Brush remaining juice over pear halves; wrap in aluminum foil. Place meat  
and packet on Rack and place in preheated Cookwell. Cover; turn on Fan using switch  
on top of Motor. Roast 22 to 27 minutes per lb. or until meat thermometer reaches  
155°F.  
Serves 6 to 8  
Serves 6 to 8  
NESCO® 12-Qt. Convection Oven  
8
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CONVECTION ROASTING  
Beef Tenderloin  
Marinated Pork Roast  
1 (3-1/2 to 4 lb.) Beef tenderloin  
1 Tbsp. Minced onion  
3 Tbsp. Butter or margarine  
1 tsp. Ground black pepper  
1 (4 to 6 lb.) Pork, rolled shoulder  
2 Tbsp. Vegetable oil  
1/4 Cup Teriyaki sauce  
2 Tbsp. Honey  
1/2 tsp. Ground mustard  
1 Clove Garlic, minced  
Dash Red Pepper, optional  
Preheat Convection Oven at 425°F for 20 minutes.  
Combine ingredients, except meat, in small bowl; whisk to blend. Brush over meat.  
Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch  
on top of Motor. Roast 8 to 12 minutes per lb. or until meat thermometer reaches  
125°F.  
Preheat Convection Oven at 400°F for 20 minutes.  
Combine ingredients, except meat, in small bowl; whisk to blend. Brush over meat.  
Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch  
on top of Motor. Roast 25 to 30 minutes per lb. or until meat thermometer reaches  
155°F.  
Serves 8  
Serves 6  
Turkey Roll with Spinach and Tomatoes  
Herb Leg of Lamb  
1 (3 to 4 lb.) Boneless turkey breast  
1 Large Tomato, thinly sliced  
1 Small onion, thinly sliced  
1 Lime  
8 oz. Fresh spinach leaves, rinsed  
2 tsp. Poultry seasoning  
1 tsp. Lemon pepper or ground pepper  
1 tsp. Paprika  
1 (3 to 4 lb.) Half leg of lamb  
2 Tbsp. Light olive oil  
1/4 Cup Parmesan cheese, grated  
1/2 tsp. Italian herb seasoning  
3 Tbsp. White wine or Herb vinegar  
1 Tbsp. Celery flakes  
1 tsp. Rosemary  
1/2 tsp. Ground black pepper  
Preheat Convection Oven at 400°F for 20 minutes.  
Preheat Convection Oven at 350°F for 20 minutes.  
Trim fat from lamb. Rub wine, then oil, then cheese and herbs over lamb.  
Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch  
on top of Motor. Roast 25 to 30 minutes per lb. or until meat thermometer reaches  
165°F.  
Make horizontal cut, almost through meat, to form a pocket. Sprinkle half of seasoning  
and half of lime onto meat. Line pocket with spinach, tomato and onion slices. Close  
pocket; secure with wooden skewers or truss meat closed. Squeeze remaining lime  
over skin. Sprinkle remaining seasonings.  
Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch  
on top of Motor. Roast 25 to 30 minutes per lb. or until meat thermometer reaches  
155°F.  
Serves 6 to 8  
Serves 6  
9
NESCO® 12-Qt. Convection Oven  
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CONVECTION ROASTING  
Orange Glazed Chicken  
Fish Steaks  
1 (4 to 6 lb.) Chicken, whole  
1 Tbsp. Lemon juice  
1 Cup Orange marmalade  
1 Tbsp. Parsley or Cilantro, chopped  
2 (6 to 8 oz) Halibut or Swordfish steaks 1 small Lime, quartered  
2 tsp. Olive or peanut oil  
1/2 tsp. Paprika  
1 tsp. Poultry seasoning  
1/4 tsp. Ground Ginger  
Dash of ground pepper  
Preheat Convection Oven at 400°F for 20 minutes.  
Rinse chicken and pat dry. Combine ingredients in small saucepan; Stir. Warm over  
low heat until marmalade is melted. Brush over chicken.  
Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch  
on top of Motor. Roast 12 to 15 minutes per lb. or until meat thermometer reaches  
180°F.  
Preheat Convection Oven at 450°F for 20 minutes.  
Place steaks on Rack. Squeeze limejuice over steaks; Brush on oil. Sprinkle paprika,  
ginger and pepper. Set Rack into preheated Cookwell. Cover; turn on Fan using switch  
on top of Motor. Roast 12 to 15 minutes per lb. or until fish flakes, depending on  
thickness of steak.  
Serves 2  
Serves 4  
BBQ Pork Chops  
Ham Patties  
6 (9 to 11 oz. ea..) Bone-in Pork chops  
1/4 Cup Lemon juice  
1/2 Cup Barbeque sauce  
1 Tbsp. Brown sugar  
2 lb. Ground lean ham  
1/2 Cup Plain yogurt  
2 Tbsp. Sweet pickle relish  
1 large Egg  
3/4 Cup Seasoned Bread crumbs  
1/2 tsp. Mustard  
1 tsp. Italian herb seasoning  
Preheat Convection Oven at 450°F for 20 minutes.  
Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch  
on top of Motor. Cook for 5 minutes. Remove from Cookwell.  
Combine ingredients in small bowl; whisk to blend. Brush over meat. Return rack to  
Cookwell. Cover and roast 20 to 25 minutes per pound or until meat thermometer  
reaches 155°F.  
Combine ingredients in large bowl; stir until well mixed. Form into 8 patties.  
Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch  
on top of Motor. Roast 10 to 14 minutes per lb. or until meat thermometer reaches  
165°F.  
Serves 6 to 8  
Serves 6  
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NESCO® 12-Qt. Convection Oven  
10  
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CONVECTION BAKING CHART  
Preheat 12-Qt. Roaster Oven to roasting temperature for at least 20 minutes. Bake times are ONLY A GUIDE. Place bake pan on Rack. Two loaf pans will fit  
on Rack.  
Type of Food  
Bar Cookies  
Bread, Quick  
Bread, Yeast  
Cake, Angel food  
Cake, Bundt  
Cake, Bundt  
Cake, Package  
Cake, Pound  
Cake, Scratch  
Cupcakes  
Size of Bake pan  
9 x 9 inch  
9 x 9 in. loaf  
9 x 5 in. loaf  
10 Cup  
6 Cup  
12 Cup  
9 x 5 in. loaf  
9 x 5 in. loaf  
9 x 9 inch  
6 Cup  
Temperature setting  
350°F  
Bake time (minutes)  
22 to 25  
33 to 35  
25 to 28  
45 to 50  
28 to 32  
38 to 42  
40 to 45  
38 to 42  
20 to 25  
20 to23  
400°F  
400°F  
350°F  
350°F  
350°F  
350°F  
350°F  
375°F  
375°F  
Muffins  
Pie, Fruit  
Pie, Pastry  
Pizza (9 inch)  
Apples, baked  
Baked potatoes  
Sweet potatoes  
Winter Squash, Quartered  
6 Cup  
9 inch  
9 inch  
On Rack  
Custard cups on Rack  
On Rack  
On Rack  
400°F  
400°F  
425°F  
450°F  
350°F  
400°F  
375°F  
375°F  
18 to 22  
45 to 50  
12 to 15  
7 to 9  
20 to 25  
40 to 45  
40 to 45  
50 to 60  
On Rack  
11 NESCO® 12-Qt. Convection Oven  
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CONVECTION BAKING  
Almond Spice Cake  
Peach Pie  
1/2 Cup Sugar  
1/2 Cup Butter or margarine  
1 tsp. Almond extract  
1/2 Cup Plain low fat Yogurt  
1-1/4 Cup Flour, all purpose  
1-1/2 tsp. Pumpkin pie spice  
1/2 Cup Almond, chopped  
Preheat Convection Oven to 375°F for 20 minutes  
Combine sugars and butter in a medium bowl; beat until light and fluffy. Beat in eggs  
and almond extract. Beat in potatoes, yogurt and milk.  
1/2 Cup Brown sugar  
2 Large eggs  
1/2 Cup Mashed potatoes  
1/4 Cup Milk  
1 tsp. Baking powder  
2 (9 inch) Pastry crust, unbaked  
3/4/ to 1 Cup sugar  
1 Tbsp. Lemon juice  
2 Tbsp. Butter or margarine  
4 Cups Peaches, peeled, sliced  
1/4 Cup Flour, all purpose  
1/2 tsp. Almond extract  
1/2 tsp. Baking soda  
Preheat Convection Oven to 400°F for 20 minutes  
Pat one crust into 9 inch pie pan. Combine remaining ingredients in large bowl; stir  
until well mixed. Spoon into pie crust. Dot pieces of butter over filling. Place second  
crust atop filling; pinch edges of crust together and flute. Cut air slits in a design in top  
crust.  
Add dry ingredients, beat on medium speed 1 minute or until light and smooth. Pour  
batter into lightly greased 9 inch baking pan.  
Place pan on Rack and place in preheated Cookwell. Cover; turn on Fan using switch  
on top of Motor. Bake 23 to 25 minutes or until wooden pick inserted in center comes  
out clean. Cool on Rack for 5 minutes before serving.  
Place pan on Rack and place in preheated Cookwell. Cover; turn on Fan using switch  
on top of Motor. Bake 45 to 50 minutes or until crust is golden brown. Cool on Rack  
for 5 minutes before serving.  
Makes one 9 inch pie  
Makes one 9 inch cake.  
Apple Pie  
Light Lemon Cake  
2 (9 inch) Pastry crust, unbaked  
3/4 to 1 Cup sugar  
3/4 Cup Flour, all purpose  
5 Cups Apples, peeled, sliced, cored  
3/4 tsp. Ground cinnamon  
6 Tbsp. Butter or margarine  
4 Large eggs, separated  
3/4 Cup Sugar  
1 tsp. Cream of tartar  
1 Tbsp. Lemon juice  
1 tsp. Vanilla extract  
1-1/2 tsp. Baking powder  
1 Cup Flour, all purpose  
1-1/2 tsp. Grated lemon peel  
Preheat Convection Oven to 400°F for 20 minutes.  
Preheat Convection Oven at 350°F for 20 minutes.  
Pat one crust into 9 inch pie pan. Combine remaining ingredients in large bowl; stir  
until well mixed. Spoon into pie crust. Dot pieces of butter over filling. Place second  
crust atop filling; pinch edges of crust together and flute. Cut air slits in a design in top  
crust.  
Place pan on Rack and place in preheated Cookwell. Cover; turn on Fan using switch  
on top of Motor. Bake 45 to 50 minutes or until crust is golden brown. Cool on Rack  
for 5 minutes before serving.  
Combine egg whites and cream of tartar in medium bowl; beat on high speed until soft  
peaks form. Gradually beat in 1/4 cup sugar until stiff peaks form. In large bowl,  
combine egg yolks, sugar, lemon juice and vanilla; beat on medium speed until thick  
and creamy. Fold in flour, baking powder and lemon peel with egg whites. Pour into  
lightly greased 6 cup Bundt pan. Place pan on Rack and place in preheated Cookwell.  
Cover; turn on Fan using switch on top of Motor. Bake 15 to 20 minutes or until  
wooden pick, inserted into muffin, comes out clean.  
Makes one 9 inch pie.  
Serves 8  
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CONVECTION BAKING  
Banana Bran Muffins  
Combine sugar, eggs, milk and vanilla in medium bowl; cream until light. Beat in  
butter. Whisk in chocolate. Add flour and baking powder; whisk until blended. Pour  
into lightly greased 8 inch baking pan.  
Place pan on Rack and place in preheated Cookwell. Cover; turn on Fan using switch  
on top of Motor. Bake 22 to 25 minutes or until wooden pick, inserted into brownie,  
comes out clean. Cool on Rack. Serve warm or store in air-tight container.  
Makes 10 to 12 pieces.  
2 Cups Bran cereal  
1 Cup Boiling water  
2 tsp. Lemon juice  
1/2 Cup Butter or margarine  
1/2 Cup Whole wheat flour  
Pumpkin pie spice  
1 Cup Wheat germ  
2 Cups Milk  
2 Large eggs  
3/4 Cup Honey  
1 Tbsp. Baking soda  
1 Banana coarsely chopped  
Tortellini and Seafood Bake  
Preheat Convection Oven to 400°F for 20 minutes  
Combine cereal, wheat germ and water in large bowl; let stand for 10 minutes. Add  
milk, lemon juice, eggs, butter and honey to cereal mixture; stir to mix. Add flour,  
baking soda and spice; stir just until moistened. Carefully fold in bananas. Spoon half  
the mixture evenly into lightly greased 6 cup muffin pan.  
Place pan on Rack and place in preheated Cookwell. Cover; turn on Fan using switch  
on top of Motor. Bake 15 to 20 minutes or until wooden pick, inserted into muffin,  
comes out clean.  
2 Pkg. (9 oz. ea.) Frozen cheese tortellini, cooked and drained  
1 Lb. Large Shrimp, shelled, de-veined  
2 Green onions, thinly sliced  
1 Can (16 oz.) Stewed tomatoes  
1-1/2 tsp. Cornstarch  
1 Lb. Sea scallops  
1 clove garlic, minced  
1/2 Cup Italian salad dressing  
1 Tbsp. Parsley, chopped  
Repeat with remaining dough. Cool muffins on Rack. Store in airtight container.  
Preheat Convection Oven to 400°F for 20 minutes.  
Makes 12 larger muffins  
Combined tortellini, seafood, onion and garlic in a 1-1/2 quart casserole dish. Combine  
tomatoes, salad dressing, cornstarch and parsley in a small bowl; stir to blend. Pour  
over pasta mixture. Stir to coat evenly.  
Place casserole on Rack and place in preheated Cookwell. Cover; turn on Fan using  
switch on top of Motor. Bake 10 to 14 minutes or until shrimp turn pink and scallops  
become white.  
Brownies  
1 Cup Sugar  
2 Large eggs  
1/2 Cup Semi-sweet chocolate pieces,  
melted  
Serves 6 to 8  
2 Tbsp. Milk or coffee  
1 tsp. Vanilla extract  
1/2 Cup Butter or margarine, room  
temperature  
3/4 Cup Flour, all purpose  
1-1/2 tsp. Baking powder  
Preheat Convection Oven at 350°F for 20 minutes.  
13 NESCO® 12-Qt. Convection Oven  
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CONVECTION BAKING  
Rye Casserole Bread  
Layer rice, beef, beans and onions in casserole dish. Sprinkle on seasoning and cheese.  
Pour tomato juice evenly over casserole.  
1-1/2 Cups Milk  
2 Pkg. Active dry yeast  
2 Large eggs  
1 Tbsp. Salt  
2-1/4 Cups Flour, all purpose  
1/4 Cup Sugar  
Place casserole on Rack and place in preheated Cookwell. Cover; turn on Fan using  
switch on top of Motor. Bake 25 to 30 minutes or until hot and bubbling.  
Arrange toppings and remaining cheese on serving plates. Serve casserole by  
spoonfuls onto plates or in taco shells. Spoon on toppings.  
Serves 12  
2 Tbsp. Cooking oil  
2 Cups Rye flour  
1 tsp. Caraway seeds  
Preheat Convection Oven to 400°F for 20 minutes  
Oriental Casserole  
Scald milk in small saucepan. Let cool to 105-115°F. Add sugar and yeast; stir once.  
Let stand 5 minutes or until yeast bubbles. Add oil and eggs; stir to mix.  
Combine remaining ingredients, except for 1/2 cup of flour, in large bowl. Add liquid  
mixture; stir with wooden spoon until smooth. Stir in remaining flour as needed  
.Spoon batter into a greased 1-1/2 quart casserole dish. Cover; let rise 45 to 60 minutes  
or until double in bulk.  
Place dish on Rack and place in preheated Cookwell. Cover; turn on Fan using switch  
on top of Motor. Bake 30 to 35 minutes or until bread sounds hollow when tapped.  
Remove from dish onto cooling rack. Serve warm.  
2 Lb. Boneless Pork, cut into strips  
1 Small each Red, Green and  
Yellow pepper, julienne cut  
2 Green onions, diagonal cut  
1/2 Lb. Oriental pea pods  
2 Stalks Celery, diagonal cut  
1/2 Lb. Bean sprouts  
1 Can (6 oz.) Water chestnuts  
1 Pint Beef broth  
1/4 Cup cornstarch, to thicken  
1 Can (6 oz.) Bamboo shoots  
1/4 Cup Soy sauce  
Serves 6 to 8  
12 Oz. Long grained rice, cooked and drained  
Preheat Convection Oven to 350°F for 20 minutes.  
Place pork and vegetables in Cookwell. Cover; turn on Fan. Bake 10 to 12 minutes or  
until meat is browned. Add broth and half of soy sauce, stir.  
Mexican Casserole  
6 Cups Long grained rice, cooked  
2 Cans (16 oz. ea.) Refried beans  
1/2 Pkg. (1-1/4 oz.) Dry taco seasoning  
1 Pint Tomato juice  
2 Lb. ground beef, browned  
1 Large onion, chopped  
1 Lb. Cheddar cheese, shredded  
Reduce temperature to 250°F. Slow cook 30 to 40 minutes or until meat is tender.  
Thicken juice with a mixture of cornstarch and remaining soy sauce. Cover; turn on  
Fan using switch on top of Motor, bake additional 5 to 10 minutes or until juice is  
thickened, stir once. Serve over cooked rice or chow mien noodles.  
Serves 12  
Topping:  
1 Large Head iceberg lettuce, chopped  
2 Medium Green peppers, chopped  
4 Large Tomatoes, chopped  
3 Green onions, thinly sliced  
Preheat Convection Oven at 350°F for 20 minutes.  
NESCO® 12-Qt. Convection Oven  
14  
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TRADITIONAL ROASTER OVEN SECTION  
Reminder: You may enjoy your NESCO®  
12-Qt. Convection Roaster Oven as a  
Traditional Roaster Oven by simply  
removing the Fan and Fan/Motor. The  
following pages will give you many  
suggestions and recipes to Roast, Bake,  
Slow Cook, Cook and Steam your way to  
healthful meals for years to come.  
15  
NESCO® 12-Qt. Convection Oven  
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TRADITIONAL ROASTING MEAT CHART  
Preheat 12-Qt. Roaster Oven to roasting temperature. Minutes per pound are ONLY A GUIDE. Use a meat thermometer for more accurate roasting. Set meat  
on Rack to roast.  
Weight  
In Pounds  
Temp. Setting  
Preheat/Roast  
Roast Time  
In Minutes/Lb.  
Meat  
BEEF  
Corned Beef  
Sirloin Tip  
Tenderloin  
3-1/2 to 4  
3 to 5  
3-1/2 to 4  
350°F/275°F  
400°F/325°F  
425°F/425°F  
20 to 25 medium- well  
20 to 25 rare-medium  
9 to 12 rare-medium  
LAMB  
PORK  
Leg, sirloin  
Shoulder, boneless  
3-1/2 to 5  
3 to 4  
400°F/350°F  
400°F/325°F  
25 to 30 medium-well  
30 to 35 medium-well  
Chops, center cut 1 inch  
Loin Roast, center  
Shoulder, rolled  
4 to 5  
4 to 6  
4 to 6  
6 to 8  
425°F/300°F  
400°F/325°F  
400°F/325°F  
250°F/250°F  
15 to 20 well  
20 to 25 well  
35 to 40 well  
20 to 25 well  
Ribs, lean, country  
(Precook to tender; finish in 425°F Roaster or outdoor grill)  
SMOKED PORK  
Ham, bone-in, shank less  
Ham, boneless  
Ham, precooked  
8 to 12  
5 to 10  
5 to 10  
350°F/350°F  
350°F/325°F  
350°F/325°F  
25 to 30 well  
20 to 25 well  
15 to 20 heated  
VEAL  
Shoulder, boned  
Loin  
3 to 5  
4 to 6  
350°F/325°F  
350°F/325°F  
25 to 30 well  
25 to 30 well  
POULTRY*  
Chicken, pieces  
Chicken, whole  
Cornish Hens (4)  
Turkey, whole  
4 to 6  
400°F/375°F  
400°F/375°F  
425°F/425°F  
400°F/350°F/400°F**  
10 to 15 well  
15 to 20 well  
20 to 25 well  
12 to 15 well  
3-1/2 to 5  
3-1/2 to 4-1/2  
10 to 13  
* To get better browning and quicker roasting on poultry, mix 1/4 Cup margarine with 1 tsp. browning sauce; brush over skin before roasting.  
* For crisper skin, baste and then remove liquid during roasting. Let meat stand for 5 minutes before serving.  
** Divide cooking time into three cycles using indicated settings; remove excess liquid after second cycle completes.  
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16  
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TRADITIONAL ROAST  
Pot Roast Dinner  
Roast Pork  
1 (4 to 6 lb.) Pot Roast  
1 Cup Barbeque sauce  
8 Medium Onions  
7 Medium Carrots  
1 Leek, cleaned, chunked  
3-4 Turnips, peeled, chunked  
1 (6 to 8 lbs) Pork loin, center cut  
2 Tbsp. Dijon mustard  
1 tsp. Thyme, crushed  
1 Lb. Mushrooms, sliced  
1/2 Tbsp. Ground black pepper  
2 Tbsp. Butter or margarine  
12 Whole Red potatoes, peeled  
Preheat Roaster Oven at 400°F for 20 minutes.  
Preheat Roaster Oven at 350°F for 20 minutes.  
Add butter; cover; cook until melted. Arrange meat on Rack and place in preheated  
Cookwell. Cover; roast 10 minutes. Reduce temperatures to 325°F. Combine  
remaining ingredients.  
Remove Rack with meat, place onto a heat resistant surface. Spread mustard mixture  
over roast. Set Rack in Cookwell. Cover; roast 2 hours or until meat thermometer  
reaches 170°F.  
Place meat into preheated Cookwell. Spoon half the BBQ sauce over meat; arrange  
vegetables around meat. Cover; roast 10 minutes. Turn meat over; spoon remaining  
sauce over meat. Cover; roast 10 – 15 minutes or until meat begins to brown.  
Reduce temperature to 275°F; roast 1-1/2 hours or until meat reaches 150°F on meat  
thermometer.  
Serves 8  
Serves 10 to 12  
Beef Tenderloin  
Fresh Turkey  
1 (4 lb.) Beef tenderloin  
1 Cup Teriyaki sauce  
1/4 Cup Soy sauce  
1 Green onion, chopped  
1 Clove Garlic, minced  
1 Tbsp. Celery seed  
1 (10-13 lb.) Fresh or Frozen (thawed) Turkey  
2 Tbsp. Butter or margarine, melted  
1 tsp. Browning sauce  
1/4 Cup Beef broth  
1/4 Cup Honey, warmed  
1 tsp. Ground black pepper  
1/4 tsp. Grated Lemon peel  
Preheat Roaster Oven at 400°F for 20 minutes.  
Clean and Rinse turkey; pat dry. Truss bird so that the wings and legs do not touch the  
sides of the Cookwell. Place turkey on Rack. Combine remaining ingredients; stir until  
well mixed. Spread evenly over meat. Set Rack into preheated Cookwell. Cover; roast  
10-12 minutes per pound or until the meat thermometer reaches 180°F in thickest part  
of meat, not touching the bone. Remove excess liquid 1 hour before finished.  
Let the bird stand for 10 minutes before slicing.  
Place beef in shallow casserole. Combine remaining ingredients; stir until well  
blended. Pour over meat. Cover with plastic wrap; refrigerate 4-6 hrs, turn meat  
several times  
Lightly spray Cookwell with cooking oil. Preheat Roaster Oven at 425°F for 20  
minutes.  
If turkey is ready before serving time, simply reduce temperature on Roaster Oven to  
Place meat on Rack and place in preheated Cookwell. Cover, roast 35 to 45 minutes or  
250°F until time to serve.  
until meat thermometer reaches 125°F.  
Serves 8  
Serves 6 to 8  
17 NESCO® 12-Qt. Convection Oven  
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TRADITIONAL ROAST  
Leg Of Lamb  
B-B-Q Ribs  
1 (3 to 4 lb.) Leg of Lamb  
1 Small Red pepper, finely chopped  
1 Small Yellow pepper, chopped  
1/2 tsp. Tarragon  
2 Tbsp. Butter or margarine, melted  
1 tsp. Rosemary  
1/2 tsp. Basil  
6 to 8 Spare ribs  
1 Large onion, chopped  
1 Bay leaf  
2 cups B-B-Q sauce  
Preheat Roaster Oven at 425°F for 20 minutes. Arrange meat on Rack and place in  
preheated Cookwell. Add onion, bay leaf and enough hot water to cover meat. Cover;  
roast 2 hours or until meat is tender.  
Preheat Roaster Oven at 400°F for 20 minutes.  
Arrange meat on Rack. Combine remaining ingredients; stir until well mixed. Spread  
evenly over meat. Place Rack into preheated Cookwell. Cover; roast 10 minutes.  
Reduce temperature to 325°F. Roast 1-1/2 hours or until meat thermometer reaches  
175°F.  
Carefully lift Rack out onto large tray with sides. Remove Cookwell; pour out and  
discard hot water. Clean cookwell.  
Set Cookwell into Heatwell. Cover; preheat to 425°F. Place Rack with meat into  
Cookwell; brush sauce evenly over meat. Cover; roast 25 to 30 minutes or until sauce  
is set and edges begin to brown.  
Serves 6 to 9  
Serves 8  
Pork Tenderloin  
Whole Chicken  
1 (6 to 8 lb.) Pork tenderloin  
1 tsp. Italian herb seasoning  
6 Baking apples, cored, quartered  
1 Lb. Mushrooms, sliced  
6 Red onions, sliced  
1/2 Cup Butter or margarine  
1 (4 lb.) Whole Chicken  
1 Tbsp. Olive or vegetable oil  
1 Tbsp. Parsley, minced  
2 Tbsp. Paprika  
Preheat Roaster Oven at 425°F for 20 minutes. Add butter; Cook until melted. Arrange  
meat in center of preheated Cookwell. Cover; roast 8 minutes. Turn meat over. Cover;  
roast 8 minutes.  
Reduce temperature to 350°F. Add remaining ingredients, except apples. Cover; roast  
1-1/2 hours or until meat thermometer reaches 170°F. Add apples during last 15  
minutes of roasting.  
Preheat Roaster Oven at 425°F for 20 minutes.  
Rub skin with oil; rub on seasonings. Place bird on Rack and place in preheated  
Cookwell. Cover; reduce temperature to 375°F.; roast 1 hour or until meat  
thermometer reaches 180°F.  
Serves 2 to 3  
Serves 12 to 14  
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TRADITIONAL ROAST  
Chicken Pieces  
Mushroom Sauce  
4 to 6 lb. Chicken breasts, thighs, and wings  
8 Oz. Mushrooms, chopped  
1 Green onion, thinly sliced  
1 Tbsp. Parsley, chopped  
1/2 Cup Milk  
1 Tbsp. Butter or margarine  
1 tsp. Steak sauce  
Preheat Roaster Oven at 425°F for 20 minutes.  
Select from variations below. Brush over chicken pieces before roasting.  
Place bird on Rack and place in preheated Cookwell. Cover; reduce temperature to  
375°F; roast 1 hour or until meat thermometer reaches 180°F.  
Serves 8 to 12  
1 Tbsp. Flour, all purpose  
Salt and Pepper, to taste  
Melt butter in medium saucepan. Sauté mushrooms, onion and parsley over medium  
heat until tender. Sprinkle flour over; gently stir into vegetables. Gradually stir in mild,  
steak sauce, salt and pepper. Continue to cook until sauce thickens, stirring constantly.  
Spoon sauce over meat during last 20 minutes of roasting.  
Variations:  
*Barbeque sauce  
*Honey Mustard sauce  
*Peanut sauce  
*Sweet and Sour oriental sauce  
*Mushroom sauce  
Makes about 1-1/4 cups  
*Combine Paprika, Tarragon, Parsley and Parmesan cheese  
Peanut Sauce  
1 Cup Chunky peanut butter  
2 Tbsp. Orange marmalade  
2 Tbsp. Soy sauce  
2 Tbsp. Lemon juice  
1 Tbsp. Peanut oil  
3/4 Cup Milk  
Honey Mustard Sauce  
1 Cup Olive or peanut oil  
1/2 Cup Dijon mustard  
1/3 Cup Honey  
1/4 Cup Cider vinegar  
1 Tbsp. Brown sugar  
1/2 tsp. Cinnamon  
Combine all ingredients in small bowl; stir until well blended. Brush over poultry or  
pork before roasting.  
Makes about 2 cups  
Combine all ingredients in small bowl; stir until well blended. Brush over poultry or  
pork before roasting.  
Makes about 1-1/2 cups  
Applesauce Barbeque Sauce  
1/4 Cup Applesauce  
1 Cup Brown sugar  
1/2 tsp. Salt  
1/4 Cup Ketchup  
4 Tbsp. Lemon juice  
1/tsp. Ground black pepper  
1/2 tsp. Garlic powder  
1/2 tsp Paprika  
Combine all ingredients in medium saucepan; stir until well blended. Bring to boil;  
reduce heat. Brush over poultry or pork before roasting.  
Makes about 1-1/2 cups.  
19  
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TRADITIONAL BAKING CHART  
Preheat 12-Qt. Roaster Oven to roasting temperature for at least 20 minutes. Bake times are ONLY A GUIDE. Place bake pan on Rack.  
Type of Food  
Baking Powder Biscuits  
Refrigerated Quick Rolls  
Muffins  
Quick Bread  
Yeast Bread  
Yeast Rolls  
Cookies  
Cupcakes  
Package Cake  
Scratch Cake  
Pound Cake  
Cheesecake  
Fruit Pie  
Size of Bake pan  
Bake sheet  
Bake sheet  
6 Cup pan  
9 x 5 loaf pan  
9 x 5 loaf pan  
Bake sheet  
Bake sheet  
6 Cup pan  
9 inch pan  
9 inch pan  
9 x 5 loaf pan  
9 inch  
9 inch pie pan  
9 inch pie pan  
9 inch pan  
On Rack  
On Rack  
On Rack  
Temperature setting  
425°F  
375°F  
400°F  
375°F  
400°F  
375°F  
375°F  
375°F  
375°F  
350°F  
375°F  
400°F  
400°F  
400°F  
400°F  
425°F  
400°F  
400°F  
400°F  
350°F  
Bake time (minutes)  
15 to 18  
14 to 16  
20 to 25  
55 to 60  
30 to 35  
20 to 25  
10 to 12  
15 to 18  
25 to 30  
35 to 40  
50 to 55  
50 to 55  
60 to 65  
50 to 55  
20 to 25  
15 to 20  
50 to 55  
45 to 50  
45 to 50  
30 to 35  
Custard Pie  
Pastry Shell  
Pizza (9 inch)  
Baking Potatoes  
Sweet Potatoes  
Winter Squash  
Baked Apples  
On Rack  
Custard cup  
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TRADITIONAL BAKE  
Pumpkin Pie  
Strawberry Shortcakes  
1-1/2 Cups Pumpkin, canned  
1/2 Cup Granulated sugar  
1 Tbsp. Flour, all purpose  
1 (9 inch) Pastry crust, unbaked  
1 Cup Evaporated milk  
2 Eggs  
1 Tbsp. Pumpkin pie spice  
2 Cups Flour, all purpose  
1/4 Cup Granulated sugar  
1 tsp. Vanilla extract  
2/3 Cup Milk  
1/2 Cup Butter or margarine, chilled  
1/2 tsp. Salt  
1 tsp. Lemon juice  
1 Tbsp. Baking powder  
Preheat 12 Qt. Roaster Oven at 400°F for 20 minutes.  
Preheat Roaster Oven at 425°F for 20 minutes.  
In large bowl, combine pumpkin, sugar, flour and spice; stir until well blended. Add  
milk and eggs; stir until smooth.  
Pat crust into 9 inch pie pan and flute edge. Pour filling into crust. Place pie pan onto  
Rack and place in preheated Cookwell. Cover; bake 55 to 60 minutes.  
Combine flour, baking powder, salt and sugar. Cut in butter until mixture crumbles.  
Stir in milk, lemon juice and vanilla extract, just until moistened.  
Drop dough from a large spoon onto lightly greased 9 x 13 inch baking sheet. Place  
baking sheet on Rack and place in preheated Cookwell. Cover; bake 20 to 25 minutes  
or until lightly browned. Remove from baking sheet to cooling rack. Let cool, then  
slice to serve with whipped cream and strawberries.  
Creamy Cheesecake  
Serves 8  
For Crust:  
For Filling:  
40 Vanilla wafers, crushed  
1/4 Cup Pecans, finely chopped  
1/4 Cup Butter or margarine, melted  
2 Tbsp. Granulated sugar  
2 (8 oz. ea.) Cream cheese, softened  
1/2 Cup Granulated sugar  
1 tsp. Vanilla extract  
3 Eggs  
Apple Cake  
1 (18.25 oz. pkg.) Yellow cake mix  
1 (21 oz. can) Apple pie filling  
1 Tbsp. Flour, all purpose  
3 Eggs  
3/4 Cup Brown sugar, packed  
1 Tbsp. Butter or margarine  
1 Cup Walnut, chopped  
Preheat Roaster Oven at 400°F for 20 minutes.  
Combine crust ingredients; stir until well blended. Pour into 9 inch springform pan;  
pat down with back of fork; set aside.  
1 tsp. Cinnamon, ground  
Place cream cheese, sugar and vanilla extract in large bowl; beat until smooth. Add  
eggs one at a time, beat well after each addition. Beat for two minutes on medium  
speed. Pour over crust. Place pan on Rack and place in preheated Cookwell. Cover;  
bake 50 to 55 minutes or until set.  
Preheat 12 Qt. Roaster Oven at 350°F for 20 minutes. Lightly grease 9 x 13 inch bake  
pan.  
In large bowl, combine cake mix, eggs and apple filling; stir until well blended. Pour  
into bake pan. Combine brown sugar, flour, butter, cinnamon and walnuts. Sprinkle  
over the top of the batter.  
Serves 8 to 12  
Place pan on Rack and place in preheated Cookwell; bake 35 to 40 minutes or until  
wooden pick comes out clean. Allow to cool before serving.  
Serves 8  
21  
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TRADITIONAL BAKE  
Chocolate Chip Cookie Bar  
Peanut Butter and Peanuts Cookies  
1/2 Cup Butter or margarine  
1/2 Cup Brown sugar, packed  
1/4 Cup Granulated sugar  
1 Egg  
1 Cup Flour, all purpose  
1 tsp. Baking soda  
1/4 tsp. Salt  
2 Cups Flour, all purpose  
1-1/2 Cup Brown sugar, packed  
1 tsp, Vanilla extract  
1/2 tsp. Baking soda  
1 Cup dry roasted peanuts  
1-1/2 Cups Chunky peanut butter  
1/2 Cup Butter or margarine  
2 Eggs  
2 tsp. Baking powder  
1 Cup Chocolate chips  
1 tsp. Vanilla extract  
1 (6 oz. pkg.) Semi-sweet chocolate chips  
Preheat Roaster Oven at 375°F for 20 minutes.  
Preheat Roaster Oven at 375°F for 20 minutes.  
Place butter, brown and granulated sugar in large bowl; beat until creamed.  
Add egg and vanilla extract; beat until smooth.  
Stir in dry ingredients. Add chocolate chips; stir until well mixed. Spread into lightly  
greased 9 x 9 inch baking pan.  
In large bowl, cream peanut butter and butter. Add brown sugar; beat until smooth.  
Beat in eggs and vanilla extract. Add dry ingredients; stir until blended. Mix in  
peanuts and chocolate chips.  
Drop by spoonful 2 inches apart on lightly greased 9 x 13 baking sheet. Place baking  
sheet on Rack. Set Rack in preheated Cookwell. Cover; bake 10 to 12 minutes  
Remove cookies and allow to cool on cooling rack.  
Place pan on Rack and place in preheated Cookwell. Cover; bake 18 to 22 minutes or  
until center is set. Cool pan on cooling rack. Cut into bars; store in air tight container  
Makes 9 pieces  
Makes about 5 dozen  
Note: Substitute or mix white chocolate chips, butterscotch pieces or M&M® candies.  
Gingersnap Cookies  
Sugar Cookies  
1/2 Cup Butter or margarine  
1 Cup Butter flavored shortening  
1 Cup Granulated sugar  
1 Egg  
1 tsp. Vanilla extract  
2 Cups Flour, all purpose  
2 tsp. Baking soda  
1 Cup Butter or margarine  
1 Cup Powdered sugar  
1 Egg  
2 Cups Flour, all purpose  
1 Tbsp. Baking soda  
1 tsp. Cream of tartar  
2 tsp. Pumpkin pie spice  
1/4 Cup Molasses  
1 tsp. Vanilla extract  
Preheat 12 Qt. Roaster Oven at 350°F for 20 minutes. Lightly grease 9 x 13 inch bake  
pan.  
Preheat Roaster Oven at 350°F for 20 minutes.  
Place butter and powdered sugar in large bowl; beat until creamed. Beat in egg and  
vanilla extract. Add dry ingredients; stir until smooth.  
Form dough into 1-inch balls; roll balls in granulated sugar. Place 2 inches apart on  
lightly greased 9 x 13 inch baking sheet. Set baking sheet on Rack and place in  
preheated Cookwell. Cover; bake 10 to 12 minutes. Allow cookies to cool on cooling  
rack.  
In large bowl, cream butter and shortening. Gradually add sugar; beat until smooth.  
Beat in egg, molasses and vanilla extract. Add dry ingredients; stir until mixed.  
Form dough into 1 inch balls. Place 2 inches apart on 9 x 13 baking sheet. Lightly  
flatten cookies with bottom of glass dipped in sugar. Place baking sheet on rack and  
place in preheated Cookwell. Cover, bake 9 to 11 minutes. Allow cookies to cool on  
cooling rack.  
Makes about 4 dozen  
Makes about 4 dozen  
NESCO® 12-Qt. Convection Oven  
22  
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TRADITIONAL BAKE  
Zucchini Quick Bread  
French Bread  
2 Cups Flour, all purpose  
1 Cup Granulated sugar  
1 Tbsp. Wheat germ  
1 tsp. Baking powder  
2 tsp. Cinnamon  
2 Eggs  
1/3 Cup Apple juice  
1/4 Cup Vegetable oil  
2 tsp. Vanilla extract  
1-1/2 Cups Shredded zucchini  
6 Cups Flour, all purpose  
2 Cups Warm water  
2 Tbsp. Cornmeal  
1 Egg white  
1 (1/4 oz. pkg.) Active dry yeast  
1/2 tsp. Granulated sugar  
3 tbsp. Butter or margarine, melted  
1 Tbsp. Salt  
2 Tbsp. Water  
1 tsp. Baking soda  
1/2 tsp. Ground nutmeg  
Preheat Roaster Oven at 400°F for 20 minutes.  
Preheat Roaster Oven at 325°F for 20 minutes.  
In large bowl, place warm water, yeast and sugar. Stir just until mixed. Let stand 5  
Combine dry ingredients, set aside. In large bowl, combine eggs, juice, oil and extract.  
Stir until well blended. Stir in dry ingredients alternately with zucchini. Pour into  
lightly greased 9 x 5 loaf pan.  
Place pan on Rack and place in preheated Cookwell. Cover; bake 55 to 60 minutes or  
until set. Remove bread from pan and allow to cool.  
minutes or until it starts to bubble.  
Add butter, salt and 4 cups flour. Beat until smooth. Gradually stir in remaining flour.  
Dump dough onto counter. Knead until dough is smooth and not sticky. Lightly grease  
mixing bowl. Place dough in bowl, turn dough over to bring greased side up. Cover  
with towel. Let rise in warm place for 1 hour or until doubled in bulk.  
Shape into two 10 inch loaves. Lightly grease 9 x 13 inch baking sheet; sprinkle on  
cornmeal. Arrange loaves on sheet; cut 4 slashes 1/4 inch deep on top of each loaf.  
Stir egg white and water together; brush over loaves.  
Makes one 9 x 5 loaf  
Granola  
Place baking sheet on Rack and place in preheated Cookwell. Cover; bake 35 to 40  
10 Cups Quick rolled oats  
2 Cups Flour, all purpose  
2 Cups Honey  
2 Cups Corn oil  
2 Cups Sunflower nuts  
1 Cup Raisins  
minutes or until golden brown.  
Makes two 10 inch loaves.  
1 Cup Dried fruit, chopped  
1 Cup Sesame seeds  
1 Cup Coconut, flaked  
1 Cup Walnuts, chopped  
Lightly spray Cookwell with spray cooking oil. Preheat Roaster Oven at 275°F for 20  
minutes.  
Combine all ingredients in preheated Cookwell; stir until well mixed. Cover; bake 60  
to75 minutes, stirring twice.  
Allow to cool and store in air tight container.  
Makes about 1 gallon.  
23  
NESCO® 12-Qt. Convection Oven  
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TRADITIONAL COOK  
Chili  
Cajun Red Beans and Rice  
1/4 Cup Butter or margarine  
5 lbs. Ground beef  
2 Large onions, chopped  
2 Cloves garlic, minced  
1 (8oz.) can Tomato sauce  
3 (16 oz. ea.) cans Red kidney beans  
1/4 Cup Chili powder  
1 Tbsp. Italian herb seasoning  
1 Tbsp. Brown sugar  
1 Lb Dry Red kidney beans  
Water to cover beans, plus 2 inches  
1 tsp. Cayenne pepper  
1 Clove garlic, minced  
1/4 tsp. Oregano  
1/4 tsp. Marjoram  
1/2 tsp. Paprika  
4 tsp. Chili powder  
1-1/2 tsp. Cajun seasoning  
Salt and Pepper to taste  
1 (29 oz.) can Stewed Tomatoes  
3 (11 oz. ea.) cans Tomato soup  
Combine above ingredients in Cookwell. Cover; soak overnight  
3 Cups Water  
2 Whole bay leaves  
Lightly spray Cookwell with spray cooking oil. Preheat Roaster Oven at 425°F for 20  
minutes. Add butter; stir to melt. Break apart meat while placing into preheated  
Cookwell. Add onions and garlic. Cover; cook 10 to 15 minutes or until meat is  
browned. Stir in remaining ingredients until well mixed. Reduce temperature to 350°F;  
cover; cook 1 to 1-1/2 hours.  
1 (16 oz.) can Stewed tomatoes  
3 Tbsp. Beef bouillon cubes  
1 Tbsp. Brown sugar  
1 Tbsp. Worcestershire sauce  
Cooked rice to serve  
1 Celery stalk, thinly sliced  
1/2 Green pepper, chopped  
1 Lb. German or Italian sausage  
2 Tbsp. Tabasco sauce  
Serves 25 to 30  
.
Preheat Roaster Oven at 250°F for 20 minutes.  
Drain off soaking water. Add the first 7 ingredients. Cover; cook at 250°F. for 4 to 5  
hours, adding water to cover beans, if needed. Increase temperature to 325°F. Add  
remaining ingredients; stir. Cover; cook 2 to 2-1/2 hours or until thickened.  
Serves 6 to 8  
Lasagna  
1 (32 oz.) jar Spaghetti sauce  
15 Lasagna noodles, uncooked  
2 lbs. Ground beef, browned  
1 Large onion, chopped  
1 tsp. Ground black pepper  
2 –1/2 Cups Ricotta cheese  
4 Cups Mozzarella cheese, shredded  
1/2 Cup Grated parmesan cheese  
Barbeque Sandwich  
1 Tbsp. Italian herb seasoning  
Remove Cookwell; preheat covered Heatwell at 400°F. Lightly spray Cookwell with  
spray cooking oil. Spread 1/2 Cup spaghetti sauce in bottom of Cookwell. Lay 4  
lasagna noodles abreast and lengthwise and one crosswise at end of Cookwell.  
Combine beef, onions and seasonings; spread one third of the mixture over the  
noodles. Spoon over one third of the remaining spaghetti sauce and cheese. Repeat  
twice.  
1/4 Cup Butter or margarine, melted  
3 Lbs. Ground turkey  
2 Large Onions, chopped  
4 Celery stalks, thinly sliced  
Lightly spray Cookwell with spray cooking oil. Preheat Roaster Oven at 425°F for 20  
1 Tbsp. Worcestershire sauce  
2 (10 oz.) Cans Tomato soup  
2 Cups Ketchup  
1 Cup B-B-Q sauce  
minutes. Add butter, meat, onions and celery. Cover; cook 15 to 20 minutes or until  
Set Cookwell into preheated Heatwell. Cover; cook 1 to 1-1/2 hours or until center is  
set. If edges become brown, reduce temperature to 350°F and add about 20 extra  
minutes of cooking.  
browned.  
Reduce temperature to 350°F. Add remaining ingredients: stir to mix. Cover; cook 30  
to 40 minutes.  
Serves 12 to 15  
Serves 10 to 12  
NESCO® 12-Qt. Convection Oven  
24  
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TRADITIONAL STEAM  
Vegetable Steam Chart  
Fish and Seafood Chart  
Place Rack in Roaster Oven; add hot water to the amount given in chart. Cover;  
preheat to 400°F for 20 minutes.  
To steam: Place Rack in Roaster Oven. Add hot water to the amount given in the  
chart. Cover; preheat to 350°F for 20 minutes.  
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.  
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.  
Vegetable  
Steam Time (min.)  
Water Amount  
Type of Fish  
Steam time (min.)  
Water Amount  
Artichoke, trimmed  
Asparagus, trimmed  
Green Beans, whole  
25 to 30  
15 to 20  
15 to 20  
3 Cups  
2 Cups  
2 Cups  
Fish Fillets  
Fish Steaks  
Clams, in shell  
15 to 20  
20 to 25  
10 to 15  
3 Cups  
4 Cups  
3 Cups  
Beets, whole  
Broccoli, stalks  
Broccoli, flowerettes  
25 to 30  
20 to 25  
12 to 15  
3 Cups  
3 Cups  
3 Cups  
Crab, claws and legs  
Lobster, tails  
Mussels, in shell  
25 to 35  
20 to 25  
10 to 15  
3 Cups  
4 Cups  
3 Cups  
Cabbage, quartered  
Carrots, medium  
Cauliflower, whole  
15 to 20  
20 to 25  
25 to 30  
3 Cups  
3 Cups  
4 Cups  
Oysters, in shell  
Shrimp, large, in shell  
Sea Scallops, in shallow dish  
10 to 15  
8 to 12  
10 to 15  
3 Cups  
3 Cups  
3 Cups  
Cauliflower, flowerettes  
Corn on the Cob  
Leeks, trimmed  
10 to 15  
20 to 25  
10 to 15  
2 Cups  
3 Cups  
2 Cups  
Potatoes, whole, red  
Sweet potatoes  
Summer Squash  
20 to 25  
40 to 45  
15 to 20  
30 to 35  
4 Cups  
4 Cups  
3 Cups  
4 Cups  
Winter Squash, quartered  
25  
NESCO® 12-Qt. Convection Oven  
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ONE YEAR LIMITED WARRANTY  
This appliance is warranted for one year from date of original purchase  
against defects in material and workmanship. This warranty does not  
cover transportation damage, misuse, accidents or similar incidents.  
This warranty gives you special legal rights and you may have other  
rights that vary from state to state. Always call 1-800-288-4545 to  
obtain a return authorization number before returning defective  
product.  
Defective products, within warranty period, may be returned, postage  
prepaid, with a description of the defect, along with a copy of the  
original bill of sale, to The Metal Ware Corporation, 1700 Monroe St.,  
Two Rivers, WI 54241 for no-charge repair or replacement at our  
discretion. Out of warranty products may also be returned for repairs  
or replacement. A charge for parts and labor will be implied.  
Service and genuine NESCO® replacement parts may be obtained  
from NESCO® FACTORY SERVICE DEPARTMENT.  
For service in warranty, follow instructions set forth in warranty. When  
ordering new parts, make sure that you always mention the model  
number of the product, which is located on the bottom of the Roaster  
Oven.  
NESCO® 12-Qt. Convection Oven  
26  
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©2003, The Metal Ware Corporation  
Printed in China Made in China  
#66413 rev.06/28/04  
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