Hamilton Beach 840104300 Manual de usuario

840104300

Roaster Oven Safety ...................... 2

Parts & Features.............................. 3

Using Your Roaster Oven.............. 4

Roasting.......................................... 5

Cleaning Your Roaster Oven........ 7

Roaster Oven Recipes .................. 8

Customer Service........................ 16

In USA: 1-800-851-8900

In Canada: 1-800-267-2826

Roaster Oven

IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS!

Roaster Oven Safety

When using electrical appliances, basic safety

precautions should always be followed,

including the following:

1. Read all instructions.

2. Do not touch hot surfaces. Use handles

or knobs.

3. Use oven mitts to remove the insert pan

from the roaster oven; or to remove a

baking pan or cooked food from the

insert pan.

4. To protect against electrical shock do

not immerse roaster base, cord, or plug

in water or other liquid.

5. Close supervision is necessary when any

appliance is used by or near children.

6. Unplug from outlet when not in use and

before cleaning. Allow to cool before

putting on or taking off parts and before

cleaning.

7. Do not operate any appliance with a

damaged cord or plug, or after the

appliance malfunctions or has been

dropped or damaged in any manner.

Call our toll-free customer service number

for information on examination, electrical

repair, mechanical repair, or adjustment.

8. The use of accessory attachments

not recommended by the appliance

manufacturer may cause injuries.

9. Do not use outdoors.

10. Do not let cord hang over edge of table

or counter, or touch hot surfaces,

including the stove.

11. To disconnect, turn any control to “Off”

then remove plug from wall outlet.

12. Do not place on or near a hot gas or

electric burner, or in a heated oven.

13. Extreme caution must be used when

moving an appliance containing hot oil

or other hot liquids.

14. CAUTION: Steam escaping from under

cover is hot and can burn.

15. Do not use without the insert pan

specifically designed for this model.

16. Do not use appliance to melt wax or

any other non-food use.

17. Do not allow flammable materials such

as curtains, draperies, walls, cabinets,

backsplashes and the like to touch any

part of the roaster oven while it is in

operation.

18. Do not use appliance for other than

intended use.

Consumer Safety Information

PLEASE READ THIS BOOK!

THE ROASTER OVEN COOKS

SOME FOODS FASTER THAN A

CONVENTIONAL OVEN.

This roaster oven is not intended for

commercial, professional, or industrial-

type usage. This roaster oven is designed

only for cooking food. It should not be

used for melting wax. This appliance

is designed, built, and intended for

household use only.

This appliance is equipped with a polarized

plug. This type of plug has one blade wider

than the other. The plug will fit into an

electrical outlet only one way. This is a

safety feature intended to help reduce the

risk of electrical shock. If you are unable to

insert the plug into the outlet, try reversing

the plug. If the plug should still fail to fit,

contact a qualified electrician to replace the

obsolete outlet. Do not attempt to defeat

the safety purpose of the polarized plug by

modifying the plug in any way.

The length of the cord used on this appli-

ance was selected to reduce the hazards

of becoming tangled in, or tripping over a

longer cord. If a longer cord is necessary an

approved extension cord may be used.

The electrical rating of the extension cord

must be equal to or greater than the rating

of the roaster oven. Care must be taken to

arrange the extension cord so that it will not

drape over the countertop or tabletop

where it can be pulled on by children or

accidentally tripped over.

1. Cover

2. Cover Holders

3. Rack

4. 18 Quart Removable

Insert Pan

5. Base

6. Indicator Light

7. Temperature Control

Parts & Features

Pan Sizes!

Following are pan sizes which will fit in

the roaster oven:

• One 9 x 13-inch baking or

10 x 14-inch roasting pan

• Two 9 x 5-inch or 8 x 4-inch loaf pans

• One tube or bundt pan

Using Your Roaster Oven

BEFORE FIRST USE: Wash the insert pan, rack, and cover before using. During

the first use of the roaster oven, some smoke and odor may be noticed. The

smoke and odor should not occur after this first heating of the oven.

Tips About Your Roaster Oven

• The insert pan must always be used

when cooking in the roaster oven. If

cooking large quantities of soups or

stews, the insert pan may be used

as the cooking pan in the roaster

base. It may also be used as a large

roasting pan in the roaster base.

• Do not use the insert pan as a baking

pan or casserole dish for cakes,

breads, or casseroles. A separate

pan must be placed in the insert

pan when cooking these foods.

• Most heat-resistant glass casserole

dishes fit in the roasting oven. Place

in insert pan before filling dish to

make sure it fits.

• Baking pans and casserole dishes

should be placed on the rack for

best heat circulation. If necessary,

the rack can be removed to fit a large

roasting pan or two casseroles in

the roaster oven.

• Before baking or roasting in the

roaster oven, make sure the pan or

dish you plan to use will fit by placing

it in the insert pan.

• Foil oven roasting bags can be used

in the roaster oven. We do not

recommend using plastic oven

roasting bags in the roaster oven.

• Do not remove the cover of the

roaster oven unless necessary.

Removing the cover allows heat to

escape and affects the temperature

of the roaster oven.

• The indicator light will cycle on and

off when the oven is heating to

maintain set temperature.

How to Use

Notes!

• The insert pan should always be placed

in the roaster base when cooking.

• If the recipe calls for a preheated oven,

set the temperature control to desired

temperature. The red indicator light

will go out when the oven has reached

the set temperature.

1. Make sure temperature control is

turned to OFF. Plug cord into

120 volt AC outlet.

2. Remove rack. Leave insert pan in

roaster oven.

3. Set temperature control to desired

setting and let preheat 15 minutes.

4. Place food to be cooked in a pan

on the rack (or directly in the insert

pan). Then place rack in oven and

replace the cover.

5. When finished cooking, remove

cover. Wearing oven mitts, remove

food by using the rack.

6. Turn temperature control to OFF

and unplug roaster oven.

• We recommend the use of a meat

thermometer to assure perfectly

cooked roasts and poultry every time.

If using a meat thermometer, the

meat or poultry should be removed

from the roaster oven when the ther-

mometer reading is 5 to 10 degrees

below the desired temperature. The

internal temperature will continue to

rise after the meat has been removed

from the roaster oven.

• Most hams sold today are labeled

as “Cook Before Eating” or “Fully

Cooked.” Ham labeled “Cook Before

Eating” has been smoked or cured

but NOT cooked. This ham must be

thoroughly cooked to an internal tem-

perature of 155 to 160°F. The “Fully

Cooked” hams have been smoked or

cured and already cooked. The ham

does not require further cooking, but

heating to 140°F improves the flavor.

• The roaster oven cooks turkeys in less

time than conventional ovens. A 14 to

18 pound unstuffed turkey will cook in

approximately 21⁄2hours. A turkey

cooked in the roaster oven is moist

and juicy, but does not brown. If you

want a turkey with browned skin,

please use the Turkey Browning

Sauce in the “Recipe” section.

• The Roasting Chart lists cooking

times for tender cuts of meat that

are usually dry-roasted. These roasts

are from the rib or sirloin area. To ten-

derize cuts from the leg (ham) or

shoulder/chuck area, cook in liquid

for a longer period of time.

• Times indicated are approximate and

should be used only as a general

guideline. Individual cuts of meat and

personal preference may dictate

longer or shorter roasting times.

Roasting

Roasting Meats and Poultry

Steaming

Preheat roaster over to 450ºF. To

steam in the roaster oven, you will

need a stainless steel colander. Place

rack in the insert pan. Place insert pan

in roaster oven. Pour 1 quart boiling

water into the insert pan. Place food to

be steamed in the colander and place

colander in insert pan. Cover and

steam according to the following

times or until desired doneness.

ITEM TO STEAM AMOUNT OF TIME

2 cauliflower heads, cut up 10 minutes

2 bunches of broccoli, cut up 10 minutes

2 pounds shrimp 10 minutes

Roasting Chart

MEAT THERMOMETER COOKING TIME

FOOD WT. TEMPERATURE (at 325°F)

14-18 lbs. 180°F 2 to 3 hours

5-7 lbs. 180°F 11⁄2hours

6-8 lbs. 180°F 11⁄2hours

5-7 lbs. 160°F (medium) 21/2hours

5-7 lbs. 160°F (medium) 2 hours

7-10 lbs. 140°F 2 to 3 hours

15-18 lbs. 140°F 2 to 3 hours

Whole Turkey

Turkey Breast

Roasting Chicken

Beef Roast

Fresh Pork Roast

Picnic Shoulder Ham

Whole Ham

Baking

The roaster oven can bake your favorite

cakes, pies, breads, or casseroles like

a conventional oven. Pans and dishes

should be placed on the rack for best

heat circulation. Using the rack is also

recommended for convenience in

removing hot dishes and pans from the

roaster oven.

Do not remove the cover of the roaster

oven unless necessary. Removing

the cover allows heat to escape and

effects the temperature of the roaster

oven.

(Fully Cooked)

Quantity Cooking

Warming Rolls, Biscuits, etc.

Preheat roaster over to 250ºF. You will

need two small ovenproof containers

to hold water. Emptied and washed

food cans are perfect. Fill the cans

two-thirds full with hot water and place

in opposite corners of the insert pan.

Stack rolls, biscuits, or pancakes in

insert pan. Do not let them touch sides

of pan. Cover and keep warm up to

one hour.

The insert pan may be used as a

large cooking utensil when cooking or

heating large quantities, about

4 gallons. It may be used to simmer

sauces, soups, or stews, or simply to

heat or warm large quantities. When

cooking or heating soups or stews in

the roaster oven, stir occasionally for

quicker, even heating.

For example, set the temperature

control at 400°F and the roaster oven

will warm vegetable beef soup from

refrigerated temperature to serving

temperature in about two hours. To

cook soups, stews, or sauces, set

the temperature control on 225°F

and allow 4 to 8 hours to simmer,

depending on recipe.

Cleaning Your Roaster Oven

1. Turn temperature control to OFF.

Unplug roaster oven from outlet and

let cool.

2. Wash cover, rack, and insert pan

in hot, soapy water. To remove

burned-on food, let soak, then scrub

with a nylon scouring pad. Rinse in

hot water, then dry.

3. Wipe the inside of the roaster base

with a damp cloth.

4. Wipe the outside of the roaster oven

with a damp, soapy cloth; then dry.

NOTE: Never immerse roaster base in

water or other liquid.

Roaster Oven Recipes

Appetizers

Party Meatballs

5-pound bag pre-cooked

frozen meatballs

12-ounce jar grape jelly

Let meatballs thaw overnight in refrigerator. Place meatballs in insert pan. In a

large mixing bowl beat together jellies and sauces. Pour over meatballs. Bake at

250ºF for 2 hours or until heated through.

Baked Crab and Brie Dip

1 tablespoon vegetable oil

1 tablespoon minced garlic

4 green onions, finely chopped

(include half of green top)

8 ounces Brie

8 ounces cream cheese,

room temperature

In a large skillet over medium heat, sauté the garlic and onion, until the onion is

limp. Remove any rind from the Brie and cut into 1⁄2inch pieces. Add to the skil

let.

Cut cream cheese into cubes and add to the skillet with the milk. Cook and stir

just until cheeses melt. Remove from heat and dump into mixing bowl. Pick

through crab to remove any pieces of shell. Add spinach, artichoke hearts, crab

and mustard. Stir gently to mix then spoon into a greased shallow 2-quart baking

dish or casserole. Place in roaster oven and bake at 425ºF for 15 to 20 minutes or

until lightly browned. Serve with crackers or toasted slices of French bread.

Makes 8 hors d’oeurve servings.

12-ounce jar currant jelly

12-ounce bottle chili sauce

12-ounce bottle cocktail sauce

1 cup milk

1 pound crabmeat

10 ounces frozen, chopped spinach,

thawed and squeezed dry

6-ounce jar marinated artichoke hearts,

drained and chopped

1 tablespoon prepared mustard

Unless otherwise instructed, preheat roaster oven for 15 minutes to the tempera-

ture stated in the recipe.

If recipe calls for the use of a baking pan or dish, take the rack out of the oven.

Preheat oven to desired temperature. Then place pan on the rack and then place

both into the roaster oven. Bake as instructed in the recipe. The rack makes it

easier to place or remove pans or dishes in the hot roaster oven.

Main Dish/Entrees

Quick Roast Turkey

The roaster oven cooks a turkey in about half the time of a regular oven, but use

a meat thermometer to make sure your turkey is thoroughly cooked. The roaster

oven DOES NOT brown a turkey. The constant dripping of condensation from the

cover of the roaster prevents the turkey from browning but also produces a turkey

that is moist and juicy.

14 to 18 pound fresh or thawed turkey

1 onion, cut in half

2 stalks celery

Remove the rack. Pour 1⁄2cup water into the insert pan, cover and preheat to 325ºF.

Remove giblets and neck from cavities of turkey. Set aside and use for giblet

gravy. Rinse bird inside and out with cold water. Place onion and celery inside

turkey. Rub outside with salt and pepper. Place on rack. Brush whole turkey with

butter. Place in roaster. Cover and cook at 325ºF for 2 to 21⁄2hours. Check meat

thermometer reading. Continue cooking until meat thermometer registers 180ºF.

Turkey Browning Sauce

For turkey with a brown skin, use the following recipe before cooking:

1⁄4cup melted butter or margarine

11⁄2teaspoons browning sauce, like Kitchen Bouquet

1 teaspoon paprika

Wash turkey with cold water. Pat dry. Paint turkey with the browning mixture and

cook as directed.

Whole Baked Ham

15 pound fully-cooked smoked ham

2 cups water

1⁄2cup honey

Trim thick part of fat off of ham, down to 1⁄4-inch. Score remaining layer of fat into

diamond design; this will help hold glaze. Place ham on rack and place in roaster.

Pour 2 cups water into insert pan. Cover and roast at 325ºF for 1 hour. Combine

remaining ingredients to make glaze. Remove cover and spoon half of glaze over

ham. Cover and bake 1 more hour. Remove cover and spoon remaining glaze

over ham. Replace cover, increase temperature to 400ºF and bake for 10 minutes

to set glaze.

1 teaspoon salt

1⁄2teaspoon pepper

1⁄4cup butter, melted

1⁄2cup orange juice

1 cup brown sugar

North Carolina Pork Barbeque

10 to 12 pounds Boston

blade pork roasts

2 28-ounce cans whole tomatoes

11⁄2cups vinegar

1⁄2cup Worcestershire sauce

Place pork in insert pan. In a large mixing bowl, combine remaining ingredients.

Stir to mix and break up whole tomatoes. Pour tomato/vinegar mixture over pork.

Cover and roast at 250ºF. Cook for 5 hours or until meat falls away from bone.

Remove meat and slice or mince. Puree remaining sauce that pork was cooked

with. Serve on buns with sauce and coleslaw. Makes 24 servings.

Chili

2 tablespoons oil

2 pounds beef chuck,

cut into small pieces

1 pound hot Italian sausage,

removed from casings

1 pound sweet Italian sausage,

removed from casings

2 large onions, chopped

1 large green pepper, seeded

and chopped

Set temperature dial to 400ºF. In insert pan, heat the oil. Add the beef and

sausage and cook about 20 minutes. Add the onions, pepper, jalapeno, and garlic

and cook 5 minutes. Stir in remaining ingredients. Reduce temperature to 275ºF.

Cover and bake for 2 hours, stirring halfway though. Makes 5 quarts.

Roast Chicken with Honey Mustard Glaze

6 to 7 pound roaster chicken

1⁄2teaspoon salt

1⁄4teaspoon pepper

Remove giblets from roaster cavity and use for giblet gravy, if desired. Rinse

chicken with cold water; pat dry. Sprinkle with salt and pepper. In a small bowl

combine honey and mustard. Brush chicken with half of mixture. Place on rack

and put into roaster oven. Cover and roast at 350ºF for 1 hour. Brush with

remaining glaze. Continue to cook another 45 minutes or until done.

1⁄2cup water

1 tablespoon black pepper

2 tablespoons salt

3 tablespoons sugar

1 to 2 tablespoons crushed red peppers

4 tablespoons canned, sliced

jalapeno peppers

(about half of 4-ounce can)

1 tablespoon minced garlic

4 tablespoons chili powder

2 tablespoons ground cumin

1 teaspoon black pepper

2 16-ounce can kidney beans

28-ounce can diced tomatoes, undrained

12-ounce can tomato paste

2 15-ounce cans chicken broth

1⁄2cup honey

3 tablespoons prepared mustard

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