Helpful Hints « Back



  • Roasting meat in your NESCO® Roaster Oven keeps it moist and tender. For additional browning, you can add 1/2 tsp. browning sauce to oil and brush over skin before roasting.
  • A 3 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 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 pound cooking time.
  • To sear meat: Preheat Roaster Oven at 425°F. Add margarine. Cover, then sear meat 5 to 10 minutes per side until lightly browned. Stir ground meat once. Time will vary depending on quantity of meat.
  • 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.
  • Use Rack for baking.
  • A 7" pie pan just fits into Cookwell. For the first half of recommended baking time, wrap a foil band (2" x 27") around edge of crust to prevent over-browning.
  • An 8-1/2" x 4-1/2" loaf pan will fit into 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.
  • A 1-1/2 quart casserole dish will fit into Cookwell. Place it on Rack for better heat circulation while it bakes. Cover only with Roaster Oven Cover. (not a casserole dish cover).
  • Many frozen foods, such as individual entrees (5" x 4" or slightly larger) can be baked in Roaster Oven simply by following package directions. Place item on wire rack for best heat circulation while baking.
  • No fat is used when steaming, so it's an easy way to cook tasty and nutritious low-calorie foods.
  • When slow cooking, heat is very gradual. This allows a very slow simmer, which is aided by keeping Cover on. No stirring is necessary.
  • 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 200°F to 250°F.
  • When slow cooking meats and poultry it is not necessary to use Rack. The low temperature prevents meat from sticking to bottom of Cookwell.
  • Remember, little moisture escapes during slow cooking so add additional liquid sparingly.
Newsletter Sign-up