Use and Care Manual

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English
English
Roast Ham:
1 (13 to 15 lbs.) Boneless ham 3 Cups 7-Up soda
3 Cups Orange juice 1 tsp. Pumpkin pie spice
Set Rack in Cookwell. Preheat Roaster Oven to 400˚F.
Place ham, fat side up, on Rack. Set Rack in preheated Cookwell. Add 7-Up, Orange juice
and spice. Cover; roast 2-1/2 to 3 hours, basting ham each half hour, or until internal
temperature reaches 170°F on meat thermometer.
To hold: Reduce temperature to 200°F and hold up to 1 hour.
Serves 25 to 30.
Country Ribs:
10 Lbs. Country-style lean Ribs 1 Tbsp. Honey
2 Lg. Onions, chopped 1 Tbsp. Celery seed
2 Bay leaves 1 Clove Garlic, minced
Hot water to cover Ribs 1 tsp. Italian herbed seasoning
2 Cups Ketchup 2 tsp. liquid smoke seasoning, optional
1/4 Cup Lemon juice Tomato sauce, to thin mixture if needed
2 Tbsp. Brown sugar, rmly packed
Preheat Roaster Oven to 250˚F.
Set Rack in preheated Cookwell. Arrange meat on Rack. Add onion, bay leaves and enough
hot water to cover meat. Cover; roast for 2-1/4 hrs or until meat is tender.
Meanwhile, combine sauce ingredients in large saucepan; stir to blend. Cover; simmer 45
to 60 minutes or until sauce thickens and avors blend. Rmove from heat and set aside.
Carefully lift Rack from Cookwell and place on large tray with sides. Remove Cookwell;
slowly pour out and discard hot water. Clean Cookwell.
Set Cookwell into Heatwell. Cover; preheat to 450°F. Lightly spray Cookwell with spray
cooking iol. Set Rack with meat on it into preheated Cookwell. Brush sauce evenly over
meat. Cover; roast 25 to 30 minutes or until sauce is set and edges begin to brown.
Serves 10 to 12.
To hold: Reduce temperature to 200°F and hold up to 1 hour.
STEAM / POACH
Poaching Liquid:
3 Cup Apple Cider 3 Cup Hot water
1-1/2 tsp Ground Allspice 3/4 tsp. Nutmeg
6 Whole Black Peppercorns
Combine all ingredients in Cookwell.
Preheat Roaster Oven to 350°F. for 20 minutes.
Makes 6 Cups.
Chicken and Spinach Salad:
Salad:
6 Whole Chicken breasts, boned, skinless 3/4 Cup Italian salad dressing
12 Oz. Spinach leaves, rinsed, stems removed 3 Large Apple, coarsely
chopped
3 Stalk Celery, thinly sliced 6 Green onions, thinly sliced
1-1/2 Cup chopped walnuts
Dressing:
1-1/2 Cup Italian salad dressing 3/4 Cup Mayonnaise or salad
dressing
Ground black pepper, to taste
Cut each chicken breast in half. Place chicken and 3/4 Cup Italian salad dressing in a
shallow dish, cover, marinade 3 to 4 hours.
Set Rack in Roaster Oven. Add 3 Cups water. Cover; preheat to 350˚F. for 20 minutes.
Remove chicken from marinade and place on Rack with wide spatula. Cover; steam 250 to
30 minutes or until meat is white and rm. Meanwhile, place spinach leaves in a large salad
bowl.
Arrange apples, celery, onions and walnuts over spinach. Cover; chill while chicken is being
steamed. 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.
Serves 10 to 12.