Slow Cooking - Rival RO160 Series Owner's Manual

MEAT WEIGHT (IBS.) TEMP.
LAMB
Leg
Shoulder, boneless
PORK
Loin Roast
Rolled Shoulder
Chops
Country-Style Ribs
SMOKED HAM
Bone-in, shank
Boneless
Fully cooked
VEAL
Loin
Shoulder
POULTRY
Chicken, whole
Chicken, whole
Chicken, pieces
Turkey, prebasted
Turkey, fresh
Turkey, fresh
5 - 8
3 - 4
3 - 5
4 - 6
4 - 5
8-10
10-15
8-12
5-10
4 - 6
3 - 5
JK-5
6 - 8
6 - 8
10-14
14-22
10-14
350 °F
350 °F
350 °F
350 °F
325 °F
450 °F to brown,
then decrease temp, to 250 °F
325 °F
325 °F
325 °F
325 °F
325 °F
350 °F
350 °F
350 °F
375 °F
375 °F
350 °F
MIN./LB. 1
20 to 22
20 to 22
21 to 26
30 to 34
15 to 17
15to17
17 to 21
151017
13 to 24 •
26 to 30
26 to 30
13to15
15 to 17
7 to 9
12to15
13 to 15
12 to 15
SLOW COOKING
Slow cooking is best for less tender cuts of meat. Heat is gradual with
slow cooking and stirring is not necessary. Avoid removing the LID
during slow cooking, because heat escapes and may increase the
cooking time. When using a standard roasting recipe, slow cook 1 1/2
hours at the 250 °F setting for every 30 minutes of roasting.
BAKING*
• Always place baking pans on the ROASTING RACK. Do not place pans
on bottom of REMOVABLE ROASTING PAN.
• We recommend that you use metal pans in the Roaster Oven, because
they provide better heat transfer and browning.
FOOD | TEMP. SETTING I BAKING TIME (MIN)
MUFFINS
QUICK BREAD
YEAST BREAD
YEAST ROLLS
COOKIES
BROWNIES
CUPCAKES
SHEET CAKE
POUND CAKE
BUNDTCAKE
CHEESECAKE
FRUIT PIE
CUSTARD PIE
PASTRY SHELL
PIZZA (9-inch)
BAKED POTATOES
SWEET POTATOES
SCALLOPED POTATOES
WINTER SQUASH
BAKED APPLES
425° F
375° F
400° F
400° F
350° F
350° F
350° F
350° F
350° F
350° F
325° F
425° F
350° F
425° F
425° F
350° to 400° F
350° to 400° F
350° F
400° F
350° F
15 to 20
65 to 75
40 to 45
18 to 20
11to13
25 to 30
25 to 30
40 to 45
50 to 60
50 to 60
50 to 60
45 to 50
50 to 60
10to13
20 to 25
50 to 60
55 to 65 ,
75 to 90
45 to 60
35 to 45
' Always preheat roaster prior to baking
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