Main Dish/Entrees - Hamilton Beach 32180 Manual

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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 fresh or thawed turkey
1 onion, cut in half
2 stalks celery
Remove the rack. Pour
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 for 2 to 2
thermometer reading. Continue cooking until meat thermometer registers 180ºF.
Turkey Browning Sauce
For turkey with a brown skin, use the following recipe before cooking:
⁄ cup melted butter or margarine
1
4
1 1 ⁄ teaspoons browning sauce, like Kitchen Bouquet
2
1 teaspoon paprika
Wash turkey with cold water. Pat dry. Paint turkey with the browning mixture and
cook as directed.
Whole Baked Ham
15 pound fully-cooked smoked ham
2 cups water
1 ⁄ cup honey
2
Trim thick part of fat off of ham, down to
diamond design; this will help hold glaze. Place ham on rack and place in roaster.
Pour 2 cups water into insert pan. Cover and roast at 325ºF 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 and bake for 10 minutes
to set glaze.
North Carolina Pork Barbeque
10 to 12 pounds Boston
blade pork roasts
2 28-ounce cans whole tomatoes
1 1 ⁄ cups vinegar
2
⁄ cup Worcestershire sauce
1
2
Place pork in insert pan. In a large mixing bowl, combine remaining ingredients.
Stir to mix and break up whole tomatoes. Pour tomato/vinegar mixture over pork.
Cover and roast at 250ºF. Cook for 5 hours or until meat falls away from bone.
Remove meat and slice or mince. Puree remaining sauce that pork was cooked
with. Serve on buns with sauce and coleslaw. Makes 24 servings.
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1 teaspoon salt
1 ⁄
2
1 ⁄
4
1 ⁄ cup water into the insert pan, cover and preheat to 325ºF.
2
1 ⁄
2
1 cup brown sugar
1 ⁄ -inch. Score remaining layer of fat into
4
1 ⁄
2
1 tablespoon black pepper
2 tablespoons salt
3 tablespoons sugar
1 to 2 tablespoons crushed red peppers
teaspoon pepper
cup butter, melted
1 ⁄ hours. Check meat
2
cup orange juice
cup water