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  • 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.
  • Simmering ribs first will make them very tender. Then roasting with a thick coating of sauce will make them extra flavorful.
  • To sear meat: Preheat Roaster Oven at 450°F. Add margarine. Cover, then sear meat for 5 to 10 minutes per side until lightly browned. Stir ground meat once. Time will vary depending on the quantity of meat.
  • Cooking times in the recipes and charts are guides. Times may vary due to density, thickness, freshness, altitude and personal taste. 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.
  • Remember, little moisture escapes during slow cooking so add additional liquid sparingly.
  • 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.

  • Use the 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 Cookwell. A meat and a vegetable or two loaves of bread may be baked at the same time.
  • Cover the baking rack with aluminum foil and use as a baking sheet.
  • Most 1 Qt. & 2 Qt. casserole dishes, 8-inch and 9-inch square baking pans and pie plates will fit into the Cookwell. Place dish on baking rack for more even baking.
  • Convenience foods can be baked in the Roaster Oven. Follow package directions.
  • No fat is used when steaming, so it's an easy way to cook tasty and nutritious low-calorie 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 anytime. Place foods on the rack above the water.

  • When slow cooking, heat is very gradual. This allows a very slow simmer, which is aided by keeping the Cover on and 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 the Rack. The low temperature prevents the meat from sticking to the bottom of the Cookwell.
  • Remember, little moisture escapes during slow cooking so add additional liquid sparingly.
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