There is steam escaping from under my lid.

• The silicone lid gasket should be reseated around the wire guide. The gasket will be tight when placed around the wire guide.

My canner is displaying an error code.

• Call customer service to interpret the error code at 1-800-288-4545.

My canner did not display an E10 Countdown.

• The E10 countdown only displays on the “Low” and “High” Canning settings. If Waterbath or Pressure Cook were chosen, there will be no E10.
• “Pressure Cook” should never be used for canning.
• Check if the jiggler valve has fallen into airtight mode. Rotating the jiggler too far will result in the jiggler falling back into airtight mode.
• Use 8 cups of lukewarm water in the liner pot.

I lost my green jiggler valve, can I use the black one?

• If your elevation is above 1000ft, the black jiggler valve is not safe to use for canning.

When Waterbath Canning, it never changed to my timer.

• Per the Care and Use Guide, when the canner is releasing a constant stream of steam, press Start to begin your timer. The canner will automatically shut off in the waterbath cycle if the Start button is not pressed with an error message.

Can I stack jars in the canner?

• Separate smaller sized jars with your steam rack. Dry fit your jars prior to use.

Can I use the canner for Steam Canning?

• Steam canning is designed for preserving high-acid foods. Steam canning can be achieved by using the “Low” canning setting.

Why can’t I waterbath Quart jars?

• Proper waterbathing uses enough water to cover 1-2” over the jars. This will result in the boiling water spurting outside of your jiggler valve due to the high amount of water. A substitute method would be low pressure canning your quart jars.

Can I use more or less jars in the canner than discussed in the operating instructions?

•  Different brands of jars have different dimensions. Prior to adding an extra jar, dry fit jars into liner pot and then test removing them.

• A full batch of jars should always be placed in the canner. Use open jars of water as a placeholder if processing a partial batch of jars.

What is the difference between the canning settings and when do I use them?

• Canning settings are dependent on the acidity of the food. Please refer to https://nchfp.uga.edu/ to determine if using the Water Bath or Pressure Canning (Weighted gauge pressure times) settings are safe for your food item.

I finished canning and cannot open my lid.

• If any pressure remains inside the canner, the lid will remain locked until fully dissipated. For a higher success rate on jar lid sealing, please allow a natural cooldown of 60-90 minutes before attempting to open the lid.

I accidentally poured water into my canner without the liner pot inside.

• The canner will be ok. Remove your lid and flip your canner upside down to allow water to drain. Leave in this position for at least 24 hours.

Why did only a partial amount of jars seal and others didn’t?

• There is no way the canner and pick and choose which jars to seal. If some jars seal, it is working correctly. Review the canning recommendations by the lid manufacturers to troubleshoot this issue. After removing jars from the canner, please allow 12-18 hours before checking the seal.

I placed 8 cups of water in the liner pot, but it does not reach the 8 cup measurement line in the liner pot.

• The lines on the liner pot should be used for pressure cooking, not for pressure canning. These measurements are to ensure when cooking, your food doesn’t exceed the “4/5 Rule” of capacity in your canner. Exceeding this line when cooking may impact the outcome of your food.

How do I replace parts of my canner that may be lost or damaged?

• Call our customer service team at 1-800-288-4545 to discuss price and availability of replacement parts.

Choosing Your Dehydrator

Stackable Dehydrators

• • All stackable dehydrators should be ran with a minimum of 4 trays to allow proper air flow. Trays can be left empty if there is not enough food to fill all 4 trays.
  • Need more dehydrating space? All our stackable dehydrators can be expanded! Purchasing extra trays is easy on our website, or can be ordered over the phone at 1800-288-4545. Each model can handle a maximum of:
    1. FD-28JX, FD-37: 7 Trays
    2. FD-80(A): 8 Trays
    3. FD-60/61, FD-75PR/A, FD-79 : 12 Trays
    4. FD-1040: 20 Trays
    5. FD-1010/1018A: 30 Trays
  • We have two additional accessories available for our stackable dehydrators. These will include our Clean-A-Screens and Fruit Roll Sheets.
    1. Clean-A-Screens: These are mesh mats that can be laid on top of your dehydrator tray. These can be utilized when dehydrating small objects, like corn, beans, or herbs. They’re also great for dehydrating fruits that are sticky, like pineapples or strawberries. The flexible material will make removing the dehydrated product off of the trays easier.
    2. Fruit Roll Sheets: These are solid, silicon sheets that can be laid in your dehydrator trays. These are used for dehydrating liquids, like puréed fruit, soups, and even eggs! These are also helpful when dehydrating sticky fruits like above mentioned.
  • Finding that your trays aren’t sitting flat on your new dehydrator? It’s pretty normal for the trays to flex during the shipment process. We recommend stacking all of your trays onto your dehydrator, and run the unit for 1 hour at 160°F (71°C) to allow the trays to relax. You should find that they sit flat once this is done!
  • Cabinet Style Dehydrators
    • Stackable dehydrators not your style? Fear not, as Nesco now manufactures cabinet-style dehydrators! Here is some information on our two models:
      1. FD-41B
         1. 400 watts of drying power with even heat distribution all in a sylish and compact design.
         2. Includes 4 stainless steel mesh drying trays and a drip tray for easy cleanup!
  • Has a digital display with a timer (1 – 24 hours) and temperature controls (95 – 175°F)
  1. FD-7SSD
     1. 600 watts of drying power with a large, centrally located fan that provides even heat distribution.
     2. Includes 7 steel mesh trays with a large viewing window and interior light for easy viewing. Also includes a mesh sheet and a plastic trip tray.
  • Intuitive control panel with digital time (1 – 24 hours) and temperature (90 – 160°F) display.
  • Our cabinet-style dehydrators will have the fan and the heating elements in the back of the unit. The movement of the fan ensures even heat distribution to allow for even dehydrating cycles, every time!
  • Preparation
    • To dry small-leafed herbs, like thyme, place on a tray that is lined with a Clean-A-Screen. This helps keep dried herbs from falling through the tray. As small herbs dry, they may fly around inside the dehydrator. If this happens, place another Clean-A-Screen over the drying herbs to keep them in place.
    • If flowers are to be used in teas, dry them whole. Wash and separate petals and remove any tough or discolored parts.
    • When seedpods have dried, their outer covering may be removed. Rub seeds between the palms of your hands to remove husks. Place larger seeds on a Clean-A-Screen sheet. Place smaller seeds loosely on a fruit roll sheet. Dehydrate until there is no moisture evident. If seeds are to be used for planting, dry at room temperature to maintain germination ability.
    • To be certain that herbs are sufficiently dry, place in an airtight container for several days. If condensation appears on the inside of the container, they need further drying.
  • Fresh herbs and spices have a stronger aroma and flavor than commercial dried herbs and spices. Dried herbs and spices are used more often than fresh because they are more readily available and convenient to use. Although some flavors are lost when they are dried, it becomes more concentrated because excess moisture is removed. Most herbs contain 70% – 85% water. Eight ounces of fresh herbs will yield about one ounce dried.
  • The flower, seeds, leaves and stems of herbs can all be used for seasoning.
  • Leaves and stems should be gathered early in the morning before the heat of the sun dissipates the flavoring oils.
  • Leaves should be harvested before the plant begins to flower and while still tender. Snip stems at the base, taking care to leave sufficient foliage for the plant to continue growing. The new leaves at the tip of the plant have the most concentrated flavor.
  • Plants usually survive three or four major harvests and, depending on climate, may produce all year round.
  • Testing for Dryness: Herbs are dry when they snap and crumble easily. Stems should be brittle and usually need additional drying times after they are removed from the seed pods.

    Meats and Jerky

    Meats should be dried at 160°F (71°C). Depending on how thick the meat is cut, how heavily the dehydrator is loaded, and the humidity, jerky takes anywhere from 4 – 15 hours to dry.

    • Preparation
      • Sliced Meats
        1. Remove all fat, gristle, membrane, and connective tissue.
        2. Cut into strips ¼” to 1/2” thick, and 5” to 6” long. It’s important to cut your meat in uniform thickness so it will dry in the same amount of time.
           • Tip: Cut strips across the grain to produce jerky that is easier to break apart and chew!
        3. Prior to dehydrating, marinate cut meat in a marinade made with Nesco Jerky Seasoning, or your own recipe, for 4-24 hours in the refrigerator.
      • Ground Meat
        1. Mix 1 pack of Nesco Jerky Seasoning and Cure into 2lbs of meat, or use your own recipe!
        2. Load ground meat into a Nesco Jerky Gun.
        3. Dispense the jerky into strips along your tray, 5” to 6” Long.
      • Jerky can be made from a variety of wild game meats, fish and poultry.
      • When purchasing meat for jerky, choose at least 90% lean meats with minimal marbling (fat), as fat tends to get rancid during storage. A lean cut, flank steak, or round stake makes excellent jerky.
      • Be sure to dry your jerky at the highest temperature setting.
      • After drying, heat in your oven at a minimum temperature of 165°F (74°C) for at least 30 minutes as a precaution against salmonella.
      • When you are making jerky from game meats, freeze the meat for at least 60 days at 0°F (-18°C) before drying as a precaution against any diseases. Then thaw meat, add seasonings, and press into strips or sticks, and place on trays to dry.
      • Ground meat jerky is easier to make, dries faster, and is less expensive and easier to chew than jerky slices. Follow instructions on the seasoning packets.
      • Pat jerky with clean paper towels several times as it dries, to remove the oil that accumulates on the top of the jerky.
      • When removing jerky from the dehydrator trays, wrap in paper towels and let stand for a couple hours prior to packaging. Excess fat will be absorbed in the paper towels and the shelf life will be extended.
      • Testing for dryness: Jerky should be tough, but not brittle.
      • Storage: Beef jerky that is stored un-refrigerated will start to go rancid at room temperature in approximately 3 – 4 weeks. Refrigerate or freeze for longer storage or until you are ready to consume. If any ice crystals have formed inside the bag, re-package in a dry container. If jerky is dried thoroughly, it will last for several months. All types of jerky must be dried sufficiently to avoid mold. If mold is found inside a storage bag of jerky, the entire container must be discarded.

     

    Fish

    • Preparation
      1. Cut fish into ¼” to 3/8” thick strips.
      2. Toss in your favorite marinade. When using your own recipe, be sure to include at least 1 ½ to 2 teaspoons salt per pound of fresh fish. Salt slows the growth of surface bacteria during the initial stages of drying.
      3. Marinate in for 4 – 8 hours in refrigerator so fish will absorb salt and seasonings.
    • Dehydrate fish jerky at 145°F to 155°F (62°C to 68°C) until it feels firm and dry, but does not crumble.
    • Lean fish should be used for jerky. You can also dry fatty fish, but it will not keep at room temperature for more than a week.
    • Choose fresh fish to dry. If the fish is freshly caught, clean it promptly and keep on ice until you are ready to dehydrate. If you are purchasing fish, make sure it is fresh and not previously frozen. Frozen fish can still be made into jerky, but be aware that there will be a difference in the quality of the final product.

     

    Fruits and Veggies

    Fruits, fruit rolls, and vegetables should be dried at 130°F – 140°F (55°C – 60°C). By drying foods in this temperature range, you will minimize the loss of heat-sensitive A and C vitamins.

    • Fruits
      • Preparation
        1. Wash fruit thoroughly and remove any imperfections.
        2. Remove skins (if desired), stems and seeds. Half or slice in ¼” to ½” circles or slices.
        3. Some fruits have a natural protective wax coating, such as figs, prunes, grapes, blueberries, cranberries, etc. If the fruit has been artificially waxed, it should be peeled to remove the wax.
        4. If you want to dry these fruits whole, dip into boiling water for 1-2 minutes. This will make the fruit’s skin more porous.
        5. If fruits are dried with the skins on, be sure to place them skin-side down to prevent the fruit from dripping.
        6. Dry at 135°F (57°C) and check frequently near the end of the drying process and remove pieces as they dry.
      • Pre-Treatment: Pre-treatment minimizes oxidation, and gives you a superior quality and better tasting product with less vitamin loss. Apples, pears, peaches, and apricots are better when pre-treated. They are more appetizing, have a longer shelf life, and higher nutritional value.
        1. Place cut fruits that tend to brown in a holding solution of ascorbic acid to reduce browning during preparation. Do not keep cut fruit in a holding solution for more than one hour.
        2. Pre-treatment can vary from soaking in fruit juice, ascorbic acid mixtures, syrup blanching, steaming, to sulfating. The results of these methods also vary. Experiment and decide for yourself which one you like the best!
      • Fruits are ideal to dry because they have a naturally high sugar content. They are high in acid, less prone to spoilage and micro-organisms, and taste delicious!
      • Seasonally, fruit can be obtained in bulk from orchards or farms for considerably lower prices than you may find in the supermarket.
      • Fruits picked at their prime have the highest natural sugar content and the best nutritional value. For the best quality product, choose only fresh, ripe unblemished fruits.
      • Testing for Dryness: Fruits are pliable and leathery with no spots of moisture. Tear in half, pinch and watch for moisture drops along the tear. If no moisture, then it is sufficiently dry for long term storage.
    • Fruit Rolls
      • Preparation
        1. Wash fruits and cut away any bruised or spoiled portions.
        2. Purée in a blender until smooth.
        3. In some blenders with some fruits, you may want to add a little juice or water to start the blending process.
        4. Fruits generally need no added sweetener, but if fruits are under ripe, you may add light corn syrup or honey.
        5. Add 1 or more tablespoons sweetener for each quart of purée.
      • Drying
        • Place a Fruit Roll Sheet on the dehydrator tray and wipe lightly with a vegetable oil to prevent sticking. Purée should be about ¼” to 3/8” thick and evenly spread. Dehydrate at 130°F – 140°F (54°C – 60°C) for 4 to 8 hours.
      • Storage
        • Remove the fruit roll while it’s still warm. Roll and cut into smaller size pieces (wrap in plastic wrap if desired). Individually wrapped pieces of fruit leather should be stored in larger airtight and moisture proof containers.
      • Vegetables
        • Preparation
          1. Wash vegetables thoroughly and remove any blemishes.
          2. Peel, trim, core, and/or slice vegetables.
        • Choose fresh, crisp vegetables for a high-quality dehydrated product.
        • Vegetables have a low acid and sugar content that make them more subject to spoilage and tend to have far shorter shelf life than dried fruits. Packaging and ideal storage are key.
        • Vegetables should be picked ripe and dried as soon as possible to minimize loss.
        • Blanching: Most vegetables must be blanched to slow the enzyme action which will continue during drying and storage. Note: Blanching softens the cell structure, allowing the moisture to escape more easily. This also allows the vegetables to rehydrate faster. DO NOT BLANCH onions, garlic, peppers or mushrooms. Water blanching is not recommended because of the loss of water-soluble vitamins and minerals.
          1. Steam Blanching: Use a commercial steamer or a pan with a tight-fitting lid and a steaming rack. Bring 1 inch of water to a brisk boil and drop in sliced vegetables. Cover. Steam until vegetables are heated completely through, but not cooked. This is usually about 1/3 of the time required to cook the vegetable. Vegetables should still be crunchy. Drain in steamer rack and place immediately on dryer trays.
          2. Microwave Blanching: A microwave is ideal for blanching vegetables. Prepare them in the same manner as for steam blanching. Place them in a microwave-safe dish, cover with plastic wrap and cook on high for about ½ of the time required to completely cook the fresh vegetable. Depending on the wattage of your microwave, you may want to stop cooking half-way through and stir the vegetables to achieve a more even blanching.
        • Vegetables will vary in their drying times. Blanching decreases drying times, but not all vegetables are blanched. Refer to your Care and Use Guide for drying times and guidelines.
        • Drying: Load blanched vegetables onto drying trays, ensuring that air can move freely between the pieces. For vegetables that tend to clump together, such as corn or peas, stir occasionally to allow air to reach all the pieces.
        • Testing for Dryness: Vegetables are dried when they are crisp, tough, or brittle. Package immediately after drying to prevent absorption of moisture from the air.

    Herbs

• Product Care

  • It is recommended that the trays/base of your dehydrator be hand washed to prevent any warping of the tray. Simply soak in warm water with a mild soap/detergent for several minutes. Use a soft-bristle brush to loosen any food particles that may resist softening by soaking.
  • Your trays and base can be washed on the top rack of the dishwasher, but remove them before the drying cycle begins.
  • Do not clean with any metal objects or scouring pads, as they tend to damage the surface.
  • It is important that the air vents on the power head remain clean and unobstructed. UNPLUG POWER HEAD UNIT BEFORE CLEANING! Use a damp cloth or towel to remove dried food particles from the power head. Do not use scouring pads, abrasive cleaners or sharp utensils. Avoid dripping any liquid into the electrical components.

  Dehydrator FAQ’s

  • Does dehydrating food destroy its nutrients?
    • Dehydrating causes minimal loss of nutrient; but if done properly, that loss is quite small. You will retain about 90% of the vitamins and minerals. When using higher heats, foods will dehydrate faster, but this will result in more nutrient loss.
  • How do you know when foods are dry?
    • Always let food cool for a few minutes. Check to see if the food is still moist or sticky. If it is leathery and pliable, it is usually done. However, foods that are overdried may become brittle and turn brown.
  • How do you store dried foods?
    • Always store dried foods in airtight containers, or use a Nesco Vacuum Sealer to seal your dried food. Store containers in a cool, dry place. Exposure to humidity, light, and air during storage will affect the storage life of dried foods.
  • How long can I store dried food?
    • It’s recommended a maximum storage time of one year is the best for both appearance and nutritional value. Vacuum sealing will greatly extend the shelf life. Refrigeration or freezing can double or even triple shelf life.
  • Is it necessary to pretreat/blanch foods before dehydrating them?
    • Pretreating or blanching your food can enhance the color and flavor of certain foods, but it is not necessary.
  • Will flavors mix if I dry different foods together in the same dehydrator?
    • If you dry foods in the same category, like fruits with other fruits and vegetables with other vegetables, the flavors should not mix. However, we do not recommend drying onions with any other foods.
  • What are the benefits to dehydrating?
    • There are many benefits of drying food! Some benefits are:
      1. Saving money
      2. You are in control of the quality of the food you eat
      3. Take advantage of your own garden by drying your fruits and vegetables to be used year round.
      4. Perfect to make easy grab and go snacks that are not only tasty, but healthy!
    • My banana chips don’t taste or look like the ones in the store. Why’s that?
      • Store-bought banana chips are typically deep fried! Dehydrating your own banana chips will taste great and are even more nutritious than the store bought.

Unit is stuck at “6” (VS-12)

• Usually when a problem like this occurs it is an issue with the 2 black foam gaskets on the upper and lower inside of the unit. Over time they become compressed, and this affects the ability of the unit to vacuum and pull out the proper amount of air. If it is a new unit, the units are stored closed in boxes which also condensed the gaskets. We recommend to gently take them out and wash them in warm soapy water and let them sit out on a flat surface, outside of the unit such as a counter or plate, for 24 hours to fluff back up before attempting to put them back in.

Vacuuming but not sealing:

• Make sure that there is no liquid or debris in the heating element area that would result in the bag not sealing properly
• Check that your unit still has the heat tape covering the heating element (Brown or Black)
• When you place the bag in the unit, ensure that the edge is smooth and not wrinkled at all

Not pulling out the air:

• If the unit is running, but no air is pulled out of the bag, ensure that the bag is properly placed within the vacuum chamber of the unit and tucked under the tabs (if your unit has them)
• If the bag placement is correct and it is still not pulling out the air, check that the gaskets are properly seated and are not compressed or dirty. Check both the upper and lower gasket inside of the unit.

Unit’s lights are on, but nothing happens:

• Make sure that your unit’s lid is locked in the proper position, either pushed down to hear the two clicks or the handlebar is pulled down.

Why is there air left in my bag:

• If there are not at least 3” of headspace above the item that is being sealed, some air may remain inside
• Check that your bag does not have any leaks or punctures which would damage the integrity of the bag and allow leaks
• Food with sharp edges or irregular shapes may result in the bag not being pulled tightly around the item, leaving pockets of air trapped inside. Readjust your items inside to help minimize this
• Beef- Sometimes the fat of the beef will release little gas bubbles during the first 24 of sealing due to the natural gas stored within the meat that may result in some air leaking back into the bag. Trimming the fat before vacuum sealing can help prevent this problem

Flash Freezing:

• If the juices get sucked into the sealing area, it will not be able to seal properly. Recommended flash freezing the meats and select fruits/blanched vegetables for 20 minutes prior to sealing.

Replacement gaskets & Hose:

• Replacements gaskets for the units as well as the hose (select models) are available for ordering and should be replaced with us. To order please call our Customer Service Department at 1-800-288-4545 M-F 8 am to 4:30 pm CST and provide the representative with your unit’s model number

TIPS:

• Do not overfill the bag, this will result in weak vacuum pull

• Let the sealer rest for 2 minutes after each sealing or vacuum sealing cycle

• Mylar bags will not work with the unit. The bags will be able to be sealed, but no air will vacuum out of the bags

• When placing a bag into the unit, the bag placement does not matter if the ridged side is up or down

Vacuum Sealer Bags:

• All Nesco bags & rolls are BPA, PVC and Phthalates free and compatible with almost any brand of sealers
• Our bags are tear-resistant and safe to boil or sous-vide with. They are also safe for microwaving and placing them in the dishwasher.
• Thickness for the bags range from .14-.20 mm on the ribbed side and an average of .10-.12 on the flat side

Cooking

• If you wish to add seasonings, herbs, or other flavorings to dehydrated foods, do so after the food is completely rehydrated for best results.
• When using NESCO seasonings for jerky, use 1 package of spice and 1 cure package to 2 pounds of lean ground beef, turkey or other meat. Form into strips or sticks using our Jerky Works® jerky gun and accessories. To use as a marinade for sliced meats, add 1/2 cup of warm water to one package of spice and cure. You can also add Worcestershire, soy, or teriyaki sauce for great flavor. Add a little cayenne pepper to make it spicier!

• Operate appliance only when all parts are fully engaged and secured. The food carriage and slicing guard need to be used to avoid injury.
• Do not operate the appliance continuously for more than 10 minutes. Allow the appliance to cool down for an hour before second operation
• Handle blade carefully when cleaning, removing and inserting blades is extremely sharp
• Be careful the blade will continue a few turns after the slicer is turned off
• Adjust the supporting plate to the “P” position after use and before cleaning
• Do not use abrasive cleaners or scouring pads to clean any parts of the appliance. Hand wash with warm soapy water
• Has adjustable knob to change the thickness of the slices.

How do I get the blade off the slicer?

• There is a blade lock holding the blade onto the slicer. Simply turn the blade lock to the right to unlock.

My slicer will not move.

• Check to make sure the blade is secure, and the blade lock is in the correct position.

How can I make the food carriage glide easier?

• You can lubricate the FOOD CARRIAGE ROD with a little vegetable oil to allow the food carriage to glide easier

Can I slice frozen food?

• No, do not slice fully frozen food.

When I slice cheese, it breaks apart?

• For best results always chill cheese or raw meats prior to slicing. It is best to spray the blade with water or wipe with a damp sponge when slicing soft cheese. If excess cheese builds up on the blade surface, wipe with a damp cloth to avoid overheating the motor.

Can I slice meat that just has been cooked?

• When slicing meats that have just been cooked ensure that they rest for at least 15 minutes prior to slicing. This will allow the natural juices to redistribute throughout, making for a juicier, more flavorful taste

Where can I get replacement parts?

• Replacement parts are offered through our customer service department at 1-800-288-4545 Monday through Friday 8am to 425pm central time. Please have model number and serial number handy. We will not sell any internal components for example the power switch, due to safety and liability concerns.

What is the difference between a serrated and non serrated blade?

• A serrated knife has a saw-like edge. This edge has small teeth. It is great for cutting things with tough exteriors and soft interiors. Examples include bread and tomatoes. The teeth grip the surface. They make slicing easier.

• A non-serrated knife has a straight edge. It is smooth and sharp. This knife is good for making clean cuts. Examples include meat and vegetables. It slices cleanly without tearing.

My roaster is smoking.

• The roaster has to do a “smoke-out” before first use. Plug in the base without the cookwell, rack or cover and turn on highest temperature for about an hour in a well vented area.

Why do I need to do the smoke-out?

• The “smoke-out” is to burn off any debris or extra adhesive left on base from manufacturing

Bags have melted to my cookwell

• No liners can be used in our roasters. The roaster heat from the sides not the bottom so any liners will melt.

The light turns off when cooking

• Once the roaster heats to the correct temperature you have set it to, the light will turn off. The light will continue to go on and off during cooking time to maintain the temperature.

The cookwell is leaving black specks in food

• Do not use the cookwell for high acidic food such as tomato sauce or applesauce, this will break down the materials in the cookwell

Do I need to put water between base and cookwell?

• No, you no longer need to add water to the base of the cookwell.

What is the cookwell made of?

• The cookwell is made of matte steal with porcelain enamel coating.

Is the roaster safe to use, there is a PROP65 warning?

• The P65 warning on our products is a warning required by the state of California any time a product is manufactured using a material that may be harmful if consumed. In the case of our products, we use soldering in the electrical plug . The soldering is encased in plastic and rubber for the safety of the consumer. However, due to the material being used in manufacturing, we are required to report the P65 warning.

How do I clean my roaster?

• Please use a soft sponge with soap. Do not use any abrasive cleansers. 

Can I cook in the roaster without the cookwell?

• No, you cannot cook food directly in the base. The cookwell needs to be used.

Can I put the liner inside of the oven?

• NO, the liner cannot be used inside of the oven.

What can I cook in the roaster?

• You can use the roaster like an oven, anything you can cook inside of an oven you can cook in the roaster anything from a roast to baking brownies.

Can I use a nonstick spray?

• To prevent buildup on cookwells do not spray with non-stick sprays. Instead, wipe a light coat of liquid vegetable oil on the cookwell.

How long to cook a turkey?

• The time will vary depending on size of turkey and if the turkey is stuffed or unstuffed.

• If the turkey is stuffed the general rule would be about 15 minutes per pound a unstuffed turkey is about 11-13 minutes per pound (always make sure the internal temperature of the turkey reaches 165 degrees)

What temperature should I cook my turkey at?

• Always preheat roaster to 400 degrees then you can drop down the temperature to 350 degrees.

Will the outside of my turkey get crispy?

• For additional browning and to get a crispy skin you can mix ¼ cup melted margarine with 1 tsp browning sauce and brush on before roasting.

What size turkey can my roaster hold?

• 18 qt roasters can make up to a 22lb turkey 

• 6qt roasters can make up to 7 pound turkey

Can I use my roaster to keep food warm?

• Our roasters do not have a keep-warm setting. The lowest temperature our roasters will heat is 200°, with is the equivalent of HIGH on a standard slow cooker. Should you want to use your roaster for keep food warm, we suggest making sure you have liquid in the cookwell and stir frequently as the food will continue to cook at 200°.

Where can I purchase replacement parts?

•  You can purchase replacement parts through our customer service department at 1-800-288-4545 Monday through Friday 8am to 4:25pm central time, please have model number for representative.

Can I use my roaster to deep fry?

• No, deep frying is not recommended in the roaster. The heat comes from the sides of the unit and there is no heat coming from the bottom so the oil will never get hot enough to deep-fry.

Can I use my roaster for sterilizing?

• We cannot recommend the use of or give any advice on using the unit in ways other than manufactured use.

• Always place slow cooker on dry, flat, level heat resistant surface
• Never place very cold or frozen foods into the cooking pot if preheated. If the cooking pot is frozen, DO NOT run under hot water, the ceramic pot could crack
• Always use the ceramic cook pot included with your appliance. Never cook directly in the base
• DO NOT use metal scouring pads, abrasive cleaners or harsh chemicals to clean your slow cooker
• The cook pot and glass lid are dishwasher-safe (allow slow cooker to cool down before cleaning to prevent thermal shock)

How long to cook food?

• Meat and vegetables recipes usually take about 8-10 hours on low and 4-6 hours on high, but will vary by recipe.

• Many causes can affect how quickly a recipe will cook, always consider the initial temperature of the food, size of food and water/fat content when slow cooking.

• All food should be covered with a sauce, gravy or liquid.

Why does my lid not fit tightly?

• The glass lid is not a sealed fit. Removing the glass lid allows the built up heat to escape. Each time the lid is removed, an additional 5-10 minutes should be added to the cooking time

What is the temperature for settings?

• Slow cooker temps: Keep Warm – 130 ; Low – 150 ; High – 200

• The WARM setting is only for keeping already cooked food at the perfect serving temperature. DO NOT cook on the Warm setting.

Where can I purchase replacement parts?

• You can purchase replacement parts through our customer service department at 1-800-288-4545 please make sure to have model and serial number.