PROFESSIONAL 18-QUART ROASTER OVEN RO18B For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Contents Important Safeguards. . . . . . . . . . . . . . . . . . . . . . . . . . 2 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Parts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 – 5 Before Using for the First Time . . . . . . . . . . . . . . . . . . . . . 6 Operation . . . . . . . . . . . . . . . . . . . . . . . . . .
IMPORTANT SAFEGUARDS 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. Always plug appliance cord into the wall outlet, then adjust temperature control to the desired temperature. To disconnect, turn control to Off, then remove plug from wall outlet. 4.
SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY A short power supply cord is provided to reduce the risk of entanglement or tripping. Longer detachable cords are available and may be used if extreme care is exercised. If a longer cord is used, its marked electrical rating should be at least as great as that of the appliance, and the cord should be placed safely out of the reach of children.
Parts 1. Cover Heavy-gauge stainless steel cover is designed to control heat and moisture efficiently. Two venting holes are provided to allow just the right amount of moisture to escape during cooking. During the cooking process, steam will accumulate inside the roaster oven body. Always stand to the side when removing the cover and always tilt the cover away to divert escaping steam. 2. Wire Roasting Rack Chrome plated steel provides cooking flexibility.
Parts continued 1 1. Cover 2. Wire Roasting Rack 3. Removable Roasting Pan 2 4. Roaster Oven Body 5. Automatic Temperature Control 3 4 5 Note: As an added convenience either before or after baking, roaster cover can rest in angled position by placing end of cover under metal brackets located on left handle.
BEFORE USING FOR THE FIRST TIME 1. Unpack your Waring Pro® Roaster Oven completely. Remove the cover, wire roasting rack, removable roasting pan and roaster oven body from Styrofoam® inserts. Remove all packing and printed materials. 2. Place the roaster oven in a well-ventilated area or on a heatresistant surface. Set the temperature control dial to the off setting. Plug the cord into a 120 volt AC outlet and set the control dial to its maximum setting of 450ºF.
6. A turkey cooked in the roaster oven is moist and juicy, but does not brown like a turkey roasted in a conventional oven. If you would like browned skin, we recommend using a browning sauce. See recipe section. NOTE: ROASTING PAN, ROASTER OVEN BODY, COVER AND ACCUMULATED STEAM WILL BE HOT. USE CAUTION AND HOT PADS TO LIFT COVER AND TO REMOVE ROASTING PAN FROM ROASTER OVEN BODY. Care and Cleaning 1. After the roaster oven has cooled, remove cover, rack (if used) and roasting pan.
Roasting/Baking Hints • Always preheat roaster prior to baking. • • • • • • • • Use the wire baking rack to place casserole dishes and baking pans on during cooking time. This will allow for more even baking. Two loaf pans will fit into the roasting pan. A meat and a vegetable may be baked at the same time. Line the baking rack with aluminum foil and use as a baking sheet. Most 1- and 2-quart casserole dishes, 9-inch pie plates, and most 9 x 13-inch baking pans will fit into the roaster pan.
Cooking Times Weight (lbs.) Temperature Time Internal (°F) (minutes/lb.
Recipes Roast Turkey with Sage Butter Makes about 20 to 24 servings 2 2 2 ½ ½ 1 2 onions, peeled and cut into eighths carrots, peeled and cut into 2-inch pieces celery stalks, cut into 2-inch pieces cup unsalted butter, room temperature cup (packed) sage leaves, chopped 18-pound turkey, rinsed, dried, giblets removed kosher salt freshly ground black pepper teaspoons Kitchen Bouquet® (or other browning sauce) Preheat Waring Pro® Roaster Oven to 400°F. Toss vegetables together in a bowl. Reserve.
Roasted Chicken with Lemon This simple chicken preparation makes a moist and delicious chicken every time. Serves 4 to 6 2 1½ 1 2 2 4 2 3 to 3½ pound chickens, rinsed and patted dry teaspoons kosher salt teaspoon crushed black pepper lemons, cut in half sprigs rosemary garlic cloves, smashed tablespoons olive oil Preheat Waring Pro® Roaster Oven to 450°F. Place both chickens, rinsed and dried, on a work surface. Salt and pepper the chickens well, including the cavities.
1 5 to 5½ pound pork roast kosher salt freshly ground pepper Dissolve salt and sugar with the water in a stockpot that will fit into your refrigerator. Submerge the roast in the brine solution and refrigerate up to 4 hours. While roast is soaking, prepare the marinade. In a small bowl whisk together the chopped garlic, chopped rosemary, Dijon, vinegar, and Italian seasoning. While whisking, slowly pour ¼ cup of olive oil into mustard base until a homogenous marinade forms.
Combine spices in a small bowl. Rub spice blend all over ribs. Wrap in plastic and refrigerate for up to 6 hours. Preheat Waring Pro® Roaster Oven to 400°F. Pour beer into roasting pan and place ribs on rack with the meat side down. Baste ribs occasionally with the beer while roasting. After 1 hour, carefully flip ribs. Continue basting and cook until meat is tender, about an additional hour and a half. When ribs are tender start basting with the barbecue sauce every 15 minutes for an additional hour.
Add sausage slices to pan and sauté until golden, about 4 to 5 minutes. Remove and reserve with chicken. Add wine to pan and with a wooden spoon scrape up all the brown bits that are left behind. Pour onto the reserved chicken and sausage. While chicken is browning, preheat Waring Pro® Roaster Oven to 400°F. Add remaining teaspoon of olive oil to the roasting pan. Stir in onions and red pepper and replace cover. Cook vegetables for 15 minutes until soft.
Place tomatoes in a bowl and crush them with your hands. Add to roasting pan with tomato paste. Turn temperature down to 350°F and allow to simmer for about an hour. Taste and add remaining salt if necessary. Nutritional information per serving: Calories 267 (20% from fat) • carb. 28g • pro. 26g • fat 6g • sat. fat 2g • chol. 49mg • sod. 330mg • calc.
Roasted Red Potatoes Makes about 20 servings 4 5 4 1 ¼ tablespoons unsalted butter pounds medium red potatoes, washed and dried, cut in half lengthwise garlic cloves, smashed teaspoon kosher salt cup chopped Italian flat leaf parsley Preheat Waring Pro® Roaster Oven to 450°F. Add butter to the baking pan. Stir in potatoes and toss with garlic and salt. Roast for about 40 to 45 minutes. Remove and toss with chopped parsley. Serve immediately. Nutritional information per serving (6 oz.
Roasted Peppers Makes about 12 servings 6 sweet red peppers Preheat Waring Pro® Roaster Oven to 450°F. Place roasting rack in roaster. Place peppers on rack inside roaster. Place lid on roaster and roast for about 30 minutes. Flip peppers and roast for an additional 30 minutes, until peppers are browned and skins are wrinkled. Remove peppers and place in a stainless mixing bowl, sealing the top well with plastic wrap. Let rest for an hour, to allow skin to loosen. Remove and discard skin and seeds.
Creamy Lemon Cheesecake Makes about 12 servings, using a 9-inch springform pan Graham Cracker Crust: 1½ 2 ½ 6 cups graham cracker crumbs tablespoons granulated sugar teaspoon ground cinnamon tablespoons unsalted butter Filling: 3 1½ 5 1 1 1½ packages (8 ounces each) cream cheese, room temperature cups granulated sugar eggs, room temperature teaspoon pure vanilla extract teaspoon lemon zest pints sour cream Preheat Waring Pro® Roaster Oven to 325°F. Place roasting rack in the roasting pan.
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