Baking; Slow Cooking; Important Points - Rival Accu-Roast RO200 WB Owner's Manual

RO200WB.02.US.OMI (visual)

IMPORTANT POINTS

• Always use the COOKING PAN in the roaster oven when cooking.
Never place food or liquid directly into the ROASTER OVEN BODY.
NOTE:
• Avoid the steam vents when removing or lifting the LID.
• Significant amounts of heat escape whenever the LID is removed;
therefore the cooking time must be extended. Avoid frequent removal of
the LID for checking cooking progress or stirring.
• To use the LID REST feature, hold the LID upright by the HANDLE and
place the edge of the LID under the metal tabs just above either side
HANDLE.
• The roaster oven roasts and bakes at approximately the same
temperatures and in the same time as a standard oven.
• Convenience foods can be baked in the roaster oven. Place container on
ROASTING RACK. Follow package directions.
• Meats roasted in your Roaster Oven will be moist and tender. For
additional browning, brush oil or butter over the meat before cooking.
• To create a darker roasted, crispier skin poultry, do not add liquids (with
the exception of the basting butter or oil) until there are only 30 minutes
left of cooking.

SLOW COOKING

Slow cooking is best for less tender cuts of meat. Heat is gradual with slow
cooking. It is not necessary to stir when slow cooking. Avoid removing the LID
during slow cooking. Heat escapes when LID is removed and may increase the
cooking time. When using a standard recipe, slow cook 1
minutes. Slow cook using the 250° F setting.
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⁄ hours for every 30
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2
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BAKING*

• Baking pans should always be placed on the ROASTING RACK. Do not
place pans on bottom of COOKING PAN.
• Metal pans are recommended for use in the roaster as they provide better
heat transfer and browning.
FOOD
MUFFINS
QUICK BREAD
YEAST BREAD
YEAST ROLLS
COOKIES
BROWNIES
CUPCAKES
SHEET CAKE
POUND CAKE
BUNDT CAKE
CHEESECAKE
FRUIT PIE
CUSTARD PIE
PASTRY SHELL
PIZZA (9-inch)
BAKED POTATOES
SWEET POTATOES
SCALLOPED POTATOES
WINTER SQUASH
BAKED APPLES
* Always preheat roaster prior to baking
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TEMP. SETTING BAKING TIME (MIN)
425° F 15 to 20
375° F 65 to 75
400° F 40 to 45
400° F 18 to 20
350° F 11 to 13
350° F 25 to 30
350° F 25 to 30
350° F 40 to 45
350° F 50 to 60
350° F 50 to 60
325° F 50 to 60
425° F 45 to 50
350° F 50 to 60
425° F 10 to 13
425° F 20 to 25
350° to 400° F 50 to 60
350° to 400° F 55 to 65
350° F 75 to 90
400° F 45 to 60
350° F 35 to 45