Hamilton Beach 32180 User Manual page 11

840148300 Ev02.qxd 3/7/06
Main Dish/Entrees
Quick Roast Turkey
The roaster oven cooks a turkey in about half the time of a regular oven, but use
a meat thermometer to make sure your turkey is thoroughly cooked. The roaster
oven DOES NOT brown a turkey. The constant dripping of condensation from the
cover of the roaster prevents the turkey from browning but also produces a turkey
that is moist and juicy.
14 to 18 pound (6.3-8.1 kg) fresh or
thawed turkey
1 onion, cut in half
2 stalks celery
Remove the rack. Pour
to 325ºF (160ºC). Remove giblets and neck from cavities of turkey. Set aside and
use for giblet gravy. Rinse bird inside and out with cold water. Place onion and
celery inside turkey. Rub outside with salt and pepper. Place on rack. Brush whole
turkey with butter. Place in roaster. Cover and cook at 325ºF (160ºC) for 2 to 2
hours. Check meat thermometer reading. Continue cooking until meat thermome-
ter registers 180ºF (82ºC).
Turkey Browning Sauce
For turkey with a brown skin, use the following recipe before cooking:
1 ⁄ cup (60 ml) melted butter or margarine
4
1 1 ⁄ teaspoons (7.5 ml) browning sauce, like Kitchen Bouquet
2
1 teaspoon (5 ml) paprika
Wash turkey with cold water. Pat dry. Paint turkey with the browning mixture and
cook as directed.
Whole Baked Ham
15 pound (6.75 kg) fully-cooked
smoked ham
2 cups (500 ml) water
1 ⁄ cup (125 ml) honey
2
Trim thick part of fat off of ham, down to
fat into diamond design; this will help hold glaze. Place ham on rack and place in
roaster. Pour 2 cups (500 ml) water into insert pan. Cover and roast at 325ºF
(160ºC) for 1 hour. Combine remaining ingredients to make glaze. Remove cover
and spoon half of glaze over ham. Cover and bake 1 more hour. Remove cover
and spoon remaining glaze over ham. Replace cover, increase temperature to
400ºF (205ºC) and bake for 10 minutes to set glaze.
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1 teaspoon (5 ml) salt
1 ⁄
2
1 ⁄
4
1 ⁄ cup (125 ml) water into the insert pan, cover and preheat
2
⁄
1
2
1 cup (250 ml) brown sugar
1 ⁄ -inch (6 mm). Score remaining layer of
4
teaspoon (2.5 ml) pepper
cup butter (60 ml), melted
cup (125 ml) orange juice
1 ⁄
2
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