Nesco Oven 6 QT User Manual

MW6qtroaster63807 10/25/01 2:26PM Page1SallyMercury:65946Metalwarebooks:63807:  
NEW!  
QuanTanium™  
NON-STICK SURFACE  
• Titanium reinforced  
• Strongest surface ever  
• Metal utensil safe  
6-QT.  
ROASTER OVEN  
USE/CARE AND RECIPE GUIDE  
 
MW6qtroaster63807 10/25/01 2:26PM Page3SallyMercury:65946Metalwarebooks:63807:  
5. Close supervision is necessary when any appliance is used by  
or near children.  
cord so that it will not drape over the countertop or table top where it can  
be pulled on by children or tripped over accidentally.  
6. Unplug from outlet when not in use and before cleaning. Allow to  
cool completely before putting on or taking off parts, and before  
cleaning.  
6 Qt. Guide  
7. Do not operate any appliance with a damaged cord or plug or after  
the appliance malfunctions or has been damaged in any manner.  
Return appliance to NESCO Factory Service Department for  
examination, repair or adjustment.  
8. The use of accessory attachments not recommended by the  
manufacturer may cause injuries.  
Introducing the NESCO® 6 Quart Roaster Oven with QuanTanium™  
non-stick surface.  
Now you are ready to discover more ways to make meals that are both  
healthful and delicious. And, you are now ready to experience first-hand  
the convenience and versatility of this compact portable electric  
cooking appliance.  
9. Do not use outdoors.  
10. Do not let cord hang over edge of table or counter, or touch hot  
surfaces.  
11. Do not place on or near a hot gas or electric burner or in a heated  
oven.  
12. Extreme caution must be used when moving an appliance  
containing hot oil or hot liquids.  
NESCO Roaster Ovens have a long tradition in family home cooking,  
beginning in the 1930’s. Yet, very few cooking appliances can demonstrate  
that they are as up-to-date and useful today as they were in the past.  
NESCO Roaster Ovens have truly kept pace with cooking styles,  
preferences, occasions and family sizes.  
13. Do not use appliance for other than its intended use, as described in  
this manual.  
14. Do not use metal scouring pads on the exterior surface of the  
Roaster Oven. Pieces can break off the pad and touch electrical  
parts, creating a shock hazard.  
In a short time, you will see the many ways to use your 6 Qt. Roaster Oven.  
Its portability makes it a moveable main cooking appliance at some times,  
and a valued supplementary appliance at other times. Use it at home on  
your countertop in your kitchen (no more kitchen heat!) or in a covered  
patio, basement or garage or away from home in a cabin, RV or boat.  
Wherever you use your Roaster Oven, you can prepare a wide range of  
favorite foods in different ways – baked, slow-cooked, roasted, steamed or  
poached. And serve your foods buffet style or at table-side, right in the  
Roaster Oven. Moist, good-tasting foods are yours because of NESCO’s  
exclusive “CIRCLE OF HEAT”® construction. You’ll taste the difference  
the first time you use your Roaster Oven. So, start cooking with NESCO.  
Explore all the ways to get the most out of this special home cooking  
appliance.  
Save These Instructions  
This Appliance Is For Household Use. A short cord is provided to  
reduce the hazard resulting from becoming entangled in or tripping over  
a longer cord. Longer cords and extension cords may be used if the  
marked electrical rating of the longer cord is at least as great as the  
electrical rating of the appliance, and if care is taken to arrange the longer  
1
6 Qt. Roaster Oven  
 
MW6qtroaster63807 10/25/01 2:26PM Page4SallyMercury:65946Metalwarebooks:63807:  
A HEAT RESISTANT SURFACE. Set the control dial to its minimum  
Get To Know Your 6 Qt. Roaster Oven  
setting. Connect the cord to the Roaster Oven and plug the cord into  
a 120 volt AC outlet. Return control to maximum setting (425ºF).  
Operate the Roaster Oven empty for approximately 60 minutes, or  
until any odor or smoking disappear. Some smoke and odor  
are a normal part of “curing” the element and will not  
reoccur in cooking use. When curing is completed, turn the  
temperature control to its lowest setting, unplug the unit from the  
electrical outlet and allow to cool.  
COVER. Heavy gauge high-profile aluminum Cover is designed to control  
heat and moisture efficiently. Two vent-holes are provided for air circulation.  
Note: When lifting the Cover, tilt it away to divert escaping steam.  
RACK. The removable chrome plated steel/non-stick Rack is designed for  
better baking and fat-free roasting.  
COOKWELL. The QuanTaniumnon-stick Cookwell has a full 6 quart  
capacity. The revolutionary QuanTaniumsurface is the first non-stick  
reinforced with space age titanium. QuanTaniumprovides maximum  
resistance to wear and abrasion, and is safe to use with all metal utensils.  
It is removable for easy clean up in the dishwasher or sink, or food storage  
in the refrigerator.  
2. Wash the Cover, Cookwell and Rack in warm sudsy water, then rinse  
and dry. Refer to complete cleaning instructions on next page.  
NON-STICK COOKWELL: When curing your Roaster Oven with a  
non-stick Cookwell, we recommend that it be operated WITHOUT THE  
COVER AND COOKWELL. Do this in a covered outside area or other  
well-ventilated area. After curing and cleaning, and before cooking  
in your non-stick Cookwell for the first time, lightly coat the interior  
of the Cookwell with vegetable oil.  
HEATWELL and BODY. The side of the 6 quart Roaster Oven contains  
the exclusive “CIRCLE OF HEAT”® element for even, moist cooking, plus  
the added advantage of thick insulation and a full range automatic oven  
temperature control. DO NOT PLACE FOOD DIRECTLY IN THE  
HEATWELL–ONLY THE COOKWELL.  
AUTOMATIC TEMPERATURE CONTROL. Regulates cooking  
temperature to maintain the dial setting in the Roaster Oven interior.  
To Operate Your Roaster Oven  
1. Place the Cookwell into the Heatwell. Always use the Cookwell for  
food. NEVER PLACE FOOD DIRECTLY IN THE HEATWELL.  
2. Preheating is recommended. To preheat, place the Cookwell into  
the Heatwell and cover. Set the control dial to its minimum setting.  
Connect the cord to the Roaster Oven and plug into a 120 volt AC  
outlet. Reset the temperature control to desired temperature.  
Preheat 20 minutes. Carefully, using hot pads, add food to the  
Cookwell.  
TEMPERATURE GUIDE. The conveniently-placed guide gives  
recommended temperatures for slow cooking, roasting, baking, steaming  
and serving.  
How To Use And Care For  
Your 6 Qt. NESCO® Roaster Oven  
BEFORE USING THE FIRST TIME:  
1. Unpack your NESCO Roaster oven completely and REMOVE  
COOKWELL, ALL PACKAGING MATERIAL AND INFORMATION  
LABELS. Place the Roaster Oven in a WELL VENTILATED AREA ON  
3. The Rack may be used for baking or fat-free roasting. Other foods,  
such as soups and stews, are prepared without the Rack.  
4. Replace the Cover. Always cook with the Cover in place.  
6 Qt. Roaster Oven  
2
 
MW6qtroaster63807 10/25/01 2:26PM Page5SallyMercury:65946Metalwarebooks:63807:  
5. If the Roaster Oven has not been preheated, turn the temperature  
control to its lowest setting. Plug the cord into a 120 volt AC outlet.  
Set the temperature control to the desired temperature. Fill the  
Cookwell with food as desired.  
cleaning and years of use. However, it will chip if subjected to sharp  
blows or is mistreated. Water spots or mineral deposits (characterized  
by a white film on surface) may be removed with household vinegar  
or non-abrasive cleanser.  
6. Cook the food for the desired amount of time. When finished, turn  
the temperature control to its lowest setting, unplug the cord from the  
120 volt outlet and then disconnect from the Roaster Oven. Allow the  
Roaster Oven to cool and clean as recommended below.  
Helpful Hints  
PREHEAT ROASTER OVEN FOR 20 MINUTES.  
COOKWELL, COVER AND ACCUMULATED STEAM WILL BE  
HOT. USE CAUTION AND HOT PADS TO LIFT COVER OR  
REMOVE COOKWELL FROM HEATWELL.  
ROAST  
• Roasting meat in your NESCO Roaster Oven keeps it moist and tender.  
For additional browning, you can add 1 tbsp. browning sauce to oil and  
brush over skin before roasting.  
Care And Cleaning  
• A 3 lb. to 4 lb. roast with bone is the maximum size suggested for the  
6 Quart Roaster Oven. Larger roasts, especially with a bone, may be difficult  
to fit into the Cookwell. If meat and poultry are refrigerator cold, increase  
cooking time about one-half hour. If frozen, allow an additional 15 to 20  
minutes per 1 lb. cooking time.  
• To sear meat: Preheat Roaster Oven at 425ºF. Add margarine. Cover, then  
sear meat for 5 to 10 minutes per side until lightly browned. Stir ground  
meat once. Time will vary depending on the quantity of meat.  
1. After the NESCO Roaster Oven has cooled, remove Cover, Rack  
(if used) and Cookwell. Wash in warm sudsy water or place in the  
dishwasher. CAUTION–do not put Cover in the dishwasher.  
2. Cooked-on food may be removed by using a non-abrasive cleaning  
pad and non-abrasive cleansers. Do not use abrasive cleaners or steel  
wool as porcelain enamel or non-stick finish may scratch. Use a  
plastic scrubbing pad to remove stains or cooked-on foods, and also  
to clean the steel Rack.  
HINT: To easily remove baked-on food residue, place Cookwell in  
Heatwell; then fill Cookwell with hot water. Cover and heat at 350ºF  
for 30 minutes. Turn off and allow to cool completely. Wash cookwell  
as directed above.  
COOK  
• Food may be placed in a cold or preheated Roaster Oven. Follow recipe  
directions for temperature settings.  
• Cut-up meats and vegetables should be of uniform size pieces.  
• Remember, little moisture escapes during slow cooking, so add additional  
liquid sparingly.  
3. NEVER IMMERSE THE ROASTER OVEN IN WATER. To clean, wipe  
outside of Roaster Oven with a damp cloth and dry. Do not use  
abrasive cleansers on exterior surface.  
4. The revolutionary QuanTaniumsurface is the first non-stick  
reinforced with space age titanium. QuanTaniumprovides  
maximum resistance to wear and abrasion, and is safe to use with all  
metal utensils. It will stay attractive, not stain and provide easy  
3
6 Qt. Roaster Oven  
 
MW6qtroaster63807 10/25/01 2:26PM Page6SallyMercury:65946Metalwarebooks:63807:  
BAKE  
Baking Chart  
• Use the Rack for baking.  
• A 7 inch pie plate just fits into the Cookwell. For the first half of the  
recommended baking time, wrap a foil band (2 in. x 27 in.) around the  
edge of the crust to prevent over-browning.  
Preheat 6 Quart Roaster Oven for 20 minutes. Set Rack in preheated  
Cookwell.  
• An 8.5 in. x 4.5 in. loaf pan will fit into the Cookwell. It’s an excellent size for  
meatloaf and quick breads. Use caution when baking yeast bread loaves,  
during baking it is likely they’ll rise close to the Cover and never brown.  
• The Rack can be covered with foil and used as a “mini” baking sheet for  
packaged biscuits or rolls.  
• A 1.5 quart casserole dish will fit into the Cookwell. Place it on the  
Rack for better heat circulation while it bakes. Cover only with the  
Roaster Oven Cover.  
Type of Food  
Temperature  
Setting  
Bake Time  
In Minutes  
45 to 55  
Baking Potatoes  
Sweet Potatoes  
Winter Squash (Butternut,  
Buttercup, Acorn halved or quartered) 400°F  
400°F  
400°F  
40 to 45  
30 to 40  
30 to 35  
Baked Apples in custard cup  
350°F  
• Many frozen foods, such as individual entrees (5 in. x 4 in. or slightly larger)  
can be baked in the Roaster Oven simply by following package directions.  
Place item on wire rack for best heat circulation while baking.  
Roasting Chart  
Preheat 6 Quart Roaster Oven for 20 minutes. Suggested times are only a  
guide. Use a meat thermometer for more accurate roasting. Set meat on  
Rack in preheated Cookwell.  
STEAM  
• No fat is used when steaming, so it’s an easy way to cook tasty and  
nutritious low-calorie foods.  
SLOW COOKING  
• When slow cooking, heat is very gradual. This allows a very slow simmer,  
which is aided by keeping the Cover on and no stirring is necessary.  
• To convert a standard recipe to slow cooking: for each 30 minutes  
required in a standard recipe, slow cook about 1-1/2 hours at 200ºF  
to 250ºF.  
Questions? Contact:  
• When slow cooking meats and poultry, it is not necessary to use the Rack.  
The low temperature prevents the meat from sticking to the bottom of the  
Cookwell.  
• Remember, little moisture escapes during slow cooking so add additional  
liquid sparingly.  
1-800-288-4545  
6 Qt. Roaster Oven  
4
 
MW6qtroaster63807 10/25/01 2:26PM Page7SallyMercury:65946Metalwarebooks:63807:  
BEEF  
POULTRY  
Meat  
Average Weight Temp Setting Approx. Minutes  
in Pounds Preheat/Roast per Pound  
Meat  
Average Weight Temp Setting Approx. Minutes  
in Pounds Preheat/Roast per Pound  
Ground Beef  
Pot Roast, boneless  
Round Steak  
Sirloin Tip  
Standing Rump  
Standing Rump  
2.25 lb. to 3 lb.  
2.5 lb. to 3 lb.  
2.5 lb. to 3 lb.  
3 lb. to 4 lb.  
3 lb. to 4 lb.  
2.25 lb. to 3 lb.  
425°F/425°F  
350°F/325°F  
375°F/325°F  
350°F/325°F  
350°F/325°F  
425°F/400°F  
10 to 12 well  
15 to 18 medium  
20 to 25 medium  
20 to 25 medium  
20 to 25 rare-medium  
12 to 15 rare-medium  
Chicken Pieces  
Chicken Whole  
Turkey, boneless  
breast  
3.5 lb. to 4.5 lb.  
3.5 lb. to 4.5 lb.  
400°F/375°F  
400°F/400°F  
15 to 20 well  
15 to 20 well  
2.5 lb. to 3 lb.  
375°F/325°F  
25 to 30 well  
*To obtain additional browning on poultry, mix 4 tbsp. melted  
margarine with 1 tsp. browning sauce; brush evenly over skin before  
roasting.  
LAMB  
*For crisper skin, baste, then remove liquid during roasting.  
Leg, Sirloin, half  
Shoulder, rolled  
3 lb. to 4 lb.  
3 lb. to 4 lb.  
375°F/350°F  
350°F/325°F  
25 to 30 well  
25 to 30 medium-well  
Steam/Poach Chart  
PORK  
Place Rack in 6 Quart Roaster Oven, add hot water to the amount given  
in chart, cover, preheat to 400°F. Steam all vegetables at 400°F.  
Chops, center cut 1 in. 2.25 lb. to 3 lb.  
400°F/325°F  
350°F/325°F  
375°F/350°F  
250°F/250°F  
15 to 20 well  
25 to 30 well  
25 to 30 well  
20 to 25 well  
Loin Roast, center  
Shoulder rolled  
Ribs, lean country  
3 lb. to 4 lb.  
3 lb. to 4 lb.  
4 lb. to 5 lb.  
Steaming will bring out the fresh flavor, color and texture of each  
vegetable. Times may vary due to freshness, size differences, and  
desired degree of doneness. The suggested times will give you  
crisp-tender vegetables.  
(Precook ribs to tender; finish in 425°F Roaster Oven or on  
outdoor grill.)  
SMOKED PORK  
Ham slice  
Ham, precooked,  
boneless  
Vegetable  
Steam Time  
20 to 25 minutes  
8 to 12 minutes  
Water Amount  
1.5 cups  
1 lb. to 1.5 lb.  
3 lb. to 5 lb.  
350°F/350°F  
350°F/325°F  
20 to 25 well  
Artichoke Trimmed  
Asparagus Trimmed  
Green Beans Whole,  
snapped  
1.5 cups  
15 to 20 heated  
10 to 15 minutes  
20 to 25 minutes  
1.5 cups  
2 cups  
VEAL  
Beets Whole 2 in. to 3 in.  
Shoulder, blade roast  
2.25 lb. to 3 lb.  
350°F/325°F  
20 to 25 well  
5
6 Qt. Roaster Oven  
 
MW6qtroaster63807 10/25/01 2:26PM Page8SallyMercury:65946Metalwarebooks:63807:  
Vegetable  
Steam Time  
15 to 20 minutes  
10 to 12 minutes  
Water Amount  
2 cups  
Type of Meat  
Fish Fillets  
Fish Steaks  
Steam Time  
10 to 15 minutes  
15 to 20 minutes  
20 to 25 minutes  
10 to 15 minutes  
20 to 25 minutes  
15 to 20 minutes  
10 to 15 minutes  
10 to 15 minutes  
10 to 12 minutes  
Water Amount  
1.5 cups  
Broccoli Stalks, trimmed  
Flowerettes, trimmed  
Cabbage Quarter  
or Wedges  
Carrots Chunks, cleaned  
Cauliflower Whole,  
cleaned  
Flowerettes, trimmed  
Corn on the Cob, husked  
Leeks, trimmed  
Potatoes Whole,  
small red  
1.5 cups  
1.5 cups  
2 cups  
1.5 cups  
1.5 cups  
2 cups  
1.5 cups  
1.5 cups  
1.5 cups  
Whole Fish  
12 to 15 minutes  
12 to 15 minutes  
1.5 cups  
1.5 cups  
Clams in Shell  
Crabs, Claws and Legs  
Lobster Tails  
Mussels in Shell  
Oysters in Shell  
Shrimp, Large in Shell  
Sea Scallops in Shallow  
Dish  
18 to 22 minutes  
10 to 12 minutes  
10 to 15 minutes  
5 to 10 minutes  
2 cups  
1.5 cups  
1.5 cups  
2 cups  
10 to 15 minutes  
1.5 cups  
1.5 cups  
1.5 cups  
20 to 25 minutes  
25 to 30 minutes  
2 cups  
2 cups  
Fresh Sausages, 2 oz. to 3 oz. ea. 15 to 20 minutes  
Fresh Hot Dogs, 1 oz. to 3 oz. ea. 10 to 15 minutes  
Sweet Potatoes,  
6 oz. each  
Summer Squash,  
Pattypan, Whole small  
Zucchini  
Winter Squash, Acorn  
or Butternut, Halved  
or Quartered  
Poach Chart  
10 to 15 minutes  
20 to 25 minutes  
1.5 cups  
2 cups  
To Poach: Place Rack in 6 Qt. Roaster Oven. Add hot water to the  
amount given in the chart. Cover; preheat to 350°F for 20 minutes.  
Poaching is a way of gently simmering foods. There is no fat added  
during cooking.  
Type of Food  
Fish Steaks  
Whole Fish  
Chicken Breasts, Skinned  
Fresh Sausages, 2 oz. to 3 oz.  
Fresh Hot Dogs, 1 oz. to 3 oz.  
Fresh Pasta, 9 oz. to 12 oz.  
Steam Time  
15 to 20 minutes  
15 to 20 minutes  
25 to 30 minutes  
15 to 20 minutes  
10 to 15 minutes  
15 to 18 minutes  
Water Amount  
2 cups  
3 cups  
3 cups Chicken broth  
3 cups  
Steam Fish, Seafood and Meat Chart  
To Steam: Place Rack in 6 Qt. Roaster Oven. Add hot water to the  
amount given in the chart. Cover; preheat to 350°F for 20 minutes.  
Steaming will retain the delicate texture and flavor of fish and seafood.  
Serve hot directly from Roaster Oven. To serve cold: plunge in cold water  
to stop cooking, chill before serving.  
2 cups  
Water to cover, plus 1 cup  
6 Qt. Roaster Oven  
6
 
MW6qtroaster63807 10/25/01 2:26PM Page9SallyMercury:65946Metalwarebooks:63807:  
FROM OUR KITCHEN TO YOURS…  
Here are some popular recipes  
that will make cooking in your  
Nesco Roaster Oven a real joy.  
NESCO® ROASTERS  
Made with Pride in America  
7
 
MW6qtroaster63807 10/25/01 2:26PM Page10SallyMercury:65946Metalwarebooks:63807:  
B A K E  
Baked Fish Steaks  
2 Fish steaks  
(approximately 8 Oz. each)*  
2 Tbsp. Margarine  
1 Tsp. Chopped chives  
1/2 Tsp. Tarragon  
Salsa sauce, to serve  
Bake Chart  
1 Tsp. Chopped parsley  
Preheat 6-Qt. Roaster Oven for 20 minutes. Set Rack in Cookwell.  
Set Rack in 6-Qt. Cookwell. Preheat Roaster Oven to 350˚F.  
Lightly spray Cookwell with spray cooking oil. Place steaks on Rack  
in preheated Cookwell. Arrange half the margarine, parsley, chives and  
tarragon on each steak. Cover; bake 15 to 20 minutes or until fish  
becomes white and flakes.  
Type of Food  
Temperature Bake Time  
Setting  
400˚F.  
in Minutes  
45 to 55  
Baking Potatoes  
Sweet Potatoes  
Winter Squash  
(Butternut, Buttercup, Acorn halved or quartered)  
Baked Apples in custard cups  
400˚F.  
40 to 45  
400˚F.  
30 to 40  
Serve hot with salsa sauce.  
*Halibut, tuna, salmon, swordfish.  
350˚F.  
30 to 35  
Layered Enchilada  
1/2 Lb. Ground turkey or beef, crumbled  
1 Medium Onion, chopped  
1 Tbsp. Diced green chilies  
1 Tbsp. Chili powder  
Salt and ground black pepper, to taste  
1 Cup Cooked brown rice,  
divided  
Deep Dish Pizza  
1 Loaf Frozen bread dough, thawed 1/4 Cup Sliced Black olives  
1 Can (4 Oz.) Pizza sauce  
16 Slices Pepperoni  
1 Can (4 Oz.) Sliced mushrooms  
Remove 6-Qt. Cookwell. Preheat covered Heatwell to 400˚F.  
Lightly spray Cookwell with spray cooking oil. Pat bread dough into  
bottom and 1-inch up sides of Cookwell. Spread on pizza sauce; top  
with pepperoni, mushrooms and olives. Sprinkle on cheese.  
Place Cookwell in preheated Heatwell. Cover; bake 15 to 20 minutes  
or until done. Lift edges with spatula and slide onto serving plate. Cut  
with pizza cutter.  
4 Corn Tortillas  
1/2 Cup (2 Oz.) Shredded  
Mozzarella or Provolone  
cheese  
3/4 Cup Tomato juice, divided  
1 Can (16 Oz.) Red kidney or  
pinto beans  
1 Can (8 Oz.) Tomato sauce  
1/2 Cup (2 Oz.) Shredded  
Cheddar cheese  
Preheat 6-Qt. Roaster Oven to 350˚F.  
Lightly spray Cookwell with spray cooking oil. Add meat, onions,  
chilies, chili powder, salt and pepper. Cover; cook 5 to 10 minutes or  
until browned. Remove from Cookwell into small bowl; set aside.  
Remove Cookwell onto heatproof surface; cool. Combine 1/3 Cup  
rice and 1/4 Cup tomato juice in Cookwell. Layer by placing 2 tortillas,  
1/3 Cup rice, half the meat mixture, then half the remaining  
Serves 2.  
For thinner crust Divide bread dough in half to make 2 pizzas.  
6 Qt. Roaster Oven  
8
 
MW6qtroaster63807 10/25/01 2:26PM Page11SallyMercury:65946Metalwarebooks:63807:  
ingredients; repeat for second layer topping with cheese. Place  
Cookwell in preheated Heatwell. Cover; bake 20-30 minutes.  
Serves 4.  
1/4 Lb. Sliced Prosciutto ham  
1/4 Cup Margarine  
1/4 Cup All purpose flour  
Salt and white pepper, to taste  
1/4 Cup Grated Parmesan cheese  
1 Tsp. Chopped parsley  
Set Rack in 6-Qt. Roaster Oven. Add 1 Cup water. Cover; preheat to  
350˚F. for 20 minutes.  
Spaghetti Pie  
1 Lb. Lean ground beef, crumbled  
1 Small Onion, chopped  
1 Tsp. Chili powder  
1 Tsp. Italian herb seasoning  
1 Pkg. (7 Oz.) Spaghetti noodles,  
cooked  
Place broccoli spears on Rack. Cover; steam 8 to 10 minutes or  
until tender. Remove broccoli and Rack. Discard water from Cookwell.  
Meanwhile, melt margarine in medium saucepan over medium heat.  
Stir in flour to form a roux. Gradually stir in broth and milk to desired  
thickness. Add lemon peel, salt and pepper; stir. Remove from heat.  
Lightly spray Cookwell with spray cooking oil. Arrange broccoli in  
Cookwell; layer turkey, then ham.  
2 Eggs  
1/3 Cup Grated Parmesan cheese  
2 Tbsp. Margarine  
2 Cups (8 Oz.) Shredded  
Mozzarella cheese, divided  
1 Jar (24 Oz.) Spaghetti sauce  
Pour sauce over meat. Sprinkle Parmesan cheese and parsley over  
the top. Set Cookwell in hot Heatwell. Cover; bake 25 to 30 minutes or  
until bubbly hot.  
Preheat 6-Qt. Roaster Oven to 425˚F.  
Lightly spray Cookwell with spray cooking oil. Add meat, onion,  
chili powder and seasoning. Cover; cook 10 to 12 minutes or until  
browned. Remove from Cookwell into bowl; set aside.  
Combine spaghetti, eggs and Parmesan cheese. Place margarine in  
Cookwell. Cover; cook until melted. Spread evenly over bottom of  
Cookwell. Spoon spaghetti mixture into Cookwell and pat with back of  
spoon over bottom and up 1-inch on sides of Cookwell. Sprinkle half  
the Mozzarella cheese over spaghetti crust. Combine meat and  
spaghetti sauce; pour over spaghetti crust. Sprinkle on remaining  
cheese. Cover; bake 25 to 30 minutes or until center is set.  
Serves 4.  
Serves 4 to 6.  
Baked Stuffed Fillets  
2 Slices Dry bread, finely chopped  
1/2 Cup Chopped mushrooms  
1/2 Cup Shredded carrots  
1/2 Cup Chopped celery  
1 Small Onion, chopped  
1/2 Tsp. Thyme  
Salt and ground black pepper, to taste  
1 Tbsp. Lemon juice  
1/4 to 1/2 Cup Water  
4 (8 Oz.) Orange Roughy or Sole  
fillets (approximately 2 Lb.)  
Paprika, to garnish  
Set Rack in 6-Qt. Roaster Oven. Cover; preheat to 350˚F.  
Combine bread crumbs, vegetables, thyme, salt and pepper in  
medium mixing bowl. Add lemon juice and water to desired moistness.  
Divide and spread evenly over fillets. Roll-up and secure end with  
wooden pick.  
Turkey Mornay  
2 Pkgs. (10 Oz. ea.) Frozen broccoli spears, thawed  
1 Cup Chicken broth  
6 Slices Turkey breast meat  
(approximately 1 Lb.)  
1/2 to 3/4 Cup Milk  
1 Tsp. Grated Lemon peel  
Continued  
9
6 Qt. Roaster Oven  
 
MW6qtroaster63807 10/25/01 2:26PM Page12SallyMercury:65946Metalwarebooks:63807:  
Lightly spray Cookwell and Rack with spray cooking oil. Place  
rolled fillets on Rack in preheated Cookwell. Cover; bake 20 to 30  
minutes or until fish flakes.  
Remove 6-Qt. Cookwell; set aside. Preheat covered Heatwell to 300˚F.  
Lightly spray Cookwell with spray cooking oil. Tear bread into bite-  
size pieces and arrange evenly into Cookwell.  
Serves 4.  
In large saucepan, combine milks and sugar and bring to a  
simmer over low heat, stirring constantly. Place eggs in large mixing  
bowl and beat lightly. Continue beating on low speed while slowly  
pouring hot milk mixture into eggs. Add extracts and pumpkin pie  
spice. Pour over bread mixture. With the back of a spoon lightly press  
bread into custard. Sprinkle pecans over top.  
Set Cookwell into preheated Heatwell. Cover; bake 40 to 50 minutes  
or until set.  
Serves 4 to 6.  
Rice Pudding  
5 Cups Milk*  
2 Egg yolks, optional  
1/2 Cup Long grain rice  
1/2 Cup Sugar  
1-1/2 Tsp. Cinnamon  
1 Tsp. Nutmeg  
1/4 Tsp. Grated orange rind  
1 Tsp. Vanilla  
3 Tbsp. Margarine  
Fresh raspberries, to serve  
Preheat 6-Qt. Roaster Oven to 300˚F.  
Lightly spray Cookwell with spray cooking oil. If egg yolks are  
added, stir into milk until well blended. Pour milk carefully into  
preheated Cookwell.  
Add remaining ingredients; stir until well mixed. Cover; bake 70 to  
75 minutes or until set, stirring every 20 minutes.  
Serve with raspberries or fresh seasonal fruit and milk.  
Serves 4 to 6.  
Twice Baked Sweet Potatoes  
4 Sweet potatoes  
2 Tbsp. Margarine  
1/4 Cup Milk  
Place Rack in 6-Qt. Cookwell. Preheat Roaster Oven to 400˚F.  
Clean potatoes; pierce each potato in three places with a fork. Set  
potatoes on wire rack in preheated Cookwell.  
2 Tbsp. Brown sugar  
1/4 Tsp. Almond extract  
4 Tsp. Margarine  
* 2%, whole or evaporated milk, or half-and-half  
Cover; bake 40 to 45 minutes or until set.  
With paring knife, cut an oval opening in top of each potato;  
discard oval pieces. Remove pulp and place in mixing bowl. Add  
remaining ingredients except for 4 Tsp. margarine; beat until smooth.  
Fill potato shells with mixture. Place 1 Tsp. of remaining margarine  
on top of each potato. Return potatoes to wire racks.  
Cover; bake 40 to 45 minutes or until margarine melts and potatoes  
are hot.  
Traditional Bread Pudding  
6 Slices Day old white bread  
1-1/2 Cups Milk  
1 Can (12 fl. Oz.) Evaporated milk 1/2 Tsp. Almond extract  
1/2 Cup Granulated sugar 1 Tsp. Pumpkin pie spice  
4 Eggs  
1/2 Tsp. Vanilla extract  
1/2 Cup Firmly packed brown sugar 1/4 Cup Chopped pecans  
Serves 4.  
6 Qt. Roaster Oven  
10  
 
MW6qtroaster63807 10/25/01 2:26PM Page13SallyMercury:65946Metalwarebooks:63807:  
Preheat 6-Qt. Roaster Oven to 350˚F.  
Lightly spray Cookwell with spray cooking oil. Add margarine,  
C O O K  
onions and celery. Cover; cook 10 minutes or until onions are tender.  
Add salt, pepper, paprika and marjoram. Add flour; stir until smooth.  
Gradually add milk; stirring until blended. Cook until slightly  
thickened.  
Add tomatoes and baking soda. Stir in crabmeat and shrimp.  
Reduce temperature to 250˚F. Cover; cook 15 to 20 minutes or until  
heated through.  
Summer Vegetable Soup  
2 Tbsp. Vegetable oil  
2 Lb. Red potatoes, peeled  
and cubed  
2 Large Carrots, thinly sliced  
1 Medium Leek, thinly sliced  
1/2 Lb. Asparagus, top stalks  
1/2 Lb. Mushrooms, cleaned,  
thinly sliced  
1 Lb. Tomatoes, peeled, seeded,  
coarsely chopped  
12 Oz. Shelled Peas, fresh or  
frozen  
1/2 Tsp. Sweet basil  
Serves 4 to 6.  
*2% whole, evaporated milk or half and-half  
1/2 Tsp. Italian herb seasoning  
4 to 5 Cups Chicken broth  
Salt and ground black pepper,  
to taste  
New England Clam Chowder  
Grated Parmesan, to serve  
Preheat 6-Qt. Roaster Oven to 400˚F.  
2 Tbsp. Margarine  
1 Large Onion, diced  
2 Tbsp. All purpose flour  
3 Cups Milk*  
1 Can (7 Oz.) Minced clams  
Salt and ground black pepper,  
to taste  
Lightly spray Cookwell with spray cooking oil. Add oil. Cover; heat 5  
minutes. Add vegetables, herbs, salt and pepper. Cover; cook 15 to 20  
minutes.  
Paprika, to garnish  
Add broth to desired thickness. Cover; cook 30 to 40 minutes or until  
vegetables are tender. Ladle into bowls, top with Parmesan cheese.  
Serves 4.  
4 Medium Red potatoes, cooked, skinned and diced  
Preheat 6-Qt. Roaster Oven to 400˚F.  
Lightly spray Cookwell with spray cooking oil. Add margarine and  
onion to preheated Cookwell. Cover; cook 5 minutes or until onions  
are tender. Add flour; stir to blend. Gradually stir in milk. Add potatoes,  
clams, salt and pepper. Cover; cook 10 minutes.  
Reduce temperature to 300˚F. Stir. Cover; cook 20 to 30 minutes or  
until heated through, stirring once. Do not allow soup to boil or the  
milk may curdle.  
Tomato Bisque  
1/4 Cup Margarine  
3 to 4 Cups Milk*  
2 Green onions, finely chopped  
1 Stalk Celery, finely chopped  
1 Lb. Whole tomatoes, skinned,  
seeded and finely chopped  
Ladle into bowls and garnish with a dash of paprika.  
Serves 4.  
Salt and ground black pepper, to taste 1 Tsp. Baking soda  
1 Tsp. Paprika  
1/2 Lb. Lump crabmeat  
*1%, 2% or whole milk  
1/2 Tsp. Ground marjoram  
1/4 Cup All purpose flour  
1/2 Lb. Chopped shrimp  
6 Fresh parsley sprigs, to garnish  
11  
6 Qt. Roaster Oven  
 
MW6qtroaster63807 10/25/01 2:26PM Page14SallyMercury:65946Metalwarebooks:63807:  
garlic. Cover; cook 5 to 10 minutes or until onions soften. Add  
remaining ingredients except for cheese. Stir to mix. Sprinkle cheese  
Chicken Vegetable Stew  
1 Tbsp. Vegetable oil  
1 (3 to 4 Lb.) Chicken,  
1 Medium Tomato, peeled,  
seeded, coarsely chopped  
1/2 Tsp. Poultry seasoning  
1/4 Tsp. Thyme  
Salt and ground black pepper, to taste  
1 Cup Chicken stock  
over top.  
Cover; cook 50 to 60 minutes or until bubbly hot.  
Serves 6.  
cut into bite-size pieces  
1 Medium Leek, thinly sliced  
1 Medium Carrot, thinly sliced  
1 Medium Parsnip, diced  
2 Stalks Celery, thinly sliced  
Preheat 6-Qt. Roaster Oven to 325˚F.  
Lightly spray Cookwell with spray cooking oil. Add oil to preheated  
Cookwell.  
Cover; cook 3 to 4 minutes or until hot. Carefully add chicken  
pieces. Cover; cook 10 minutes, stirring once.  
Add vegetables, seasonings and stock. Cover; cook 30 to 40 minutes  
or until hot. Thicken stock with corn starch, if desired.  
Serves 4.  
Lasagna Rollups  
Corn starch, to thicken  
12 Lasagna noodles, cooked  
1 Lb. Ground beef, browned  
1 Medium Onion, chopped  
1 Tsp. Italian herb seasoning  
1 Tsp. Ground black pepper  
1-1/2 Cups (12 Oz.) Small curd  
cottage cheese  
1 Jar (24 Oz.) Prepared spaghetti sauce  
1-1/2 Cups (6 Oz.) Shredded  
Mozzarella cheese  
Remove 6-Qt. Cookwell; set aside. Preheat covered Heatwell to  
350˚F.  
Place noodles on clean surface. In mixing bowl, combine beef,  
onion, herbs, pepper and cottage cheese. Stir until well blended. Divide  
meat and cheese mixture into 12 parts; with large spoon, spread  
mixture entire length of each noodle. Divide spaghetti sauce in half;  
spoon evenly over meat mixture on each noodle. Divide Mozzarella  
cheese in half; spread evenly over sauce on each noodle. Roll noodles  
up.  
Spray Cookwell with spray cooking oil. Stand rolled up noodles in  
Cookwell. Pour remaining spaghetti sauce over noodles, then sprinkle  
on remaining cheese.  
3 Bean Pot  
2 Tbsp. Margarine  
1 Large Onion, chopped  
1 Clove Garlic, minced  
3/4 Cup B-B-Q sauce  
1 Tsp. Worcestershire sauce  
1 Tbsp. Salad mustard  
1/2 Tsp. Ground black pepper  
Dash seasoned salt  
1 Can (16 Oz.) Pinto beans  
1 Can (16 Oz.) Red kidney beans  
1 Can (16 Oz.) Lima beans  
3 Strips Bacon, cooked, crumbled  
1/2 Cup (2 Oz.) Shredded  
Cheddar cheese  
Set Cookwell in Heatwell. Cover; cook 45 to 60 minutes. If noodles  
start to dry during cooking, add 1/4 Cup hot water.  
Serves 4.  
Preheat 6-Qt. Roaster Oven to 300˚F.  
Spray Cookwell with spray cooking oil. Place margarine in  
preheated Cookwell. Cover; cook until margarine melts. Add onion and  
6 Qt. Roaster Oven  
12  
 
MW6qtroaster63807 10/25/01 2:26PM Page15SallyMercury:65946Metalwarebooks:63807:  
blended. Spoon into preheated Cookwell. Cover; bake 30 to 40 minutes  
Pizza Fondue  
or until center is set and edges are puffed.  
Serve warm with crackers, cocktail rye bread or your choice of cut  
fresh vegetables.  
1 Lb. Lean ground beef  
2 Green onions, thinly sliced  
1/2 Tsp. Italian herb seasoning  
2 Cans (10-1/2 Oz. ea.) Italian  
pizza sauce  
1/2 Cup (2 Oz.) Shredded  
Cheddar cheese  
1/2 Cup (2 Oz.) Shredded  
Mozzarella cheese  
Serves 8 to 10.  
1 Pkg. (14 Oz.) Tostadas, to serve  
Chili  
Preheat 6-Qt. Roaster Oven to 425˚F.  
Lightly spray Cookwell with spray cooking oil. Break beef apart;  
place in preheated Cookwell. Add onions and seasonings. Cover; cook 8  
to 10 minutes or until meat is browned, stirring once. Add pizza sauce;  
stir to coat meat. Sprinkle on cheeses. Cover; cook 15 to 20 minutes or  
until cheeses are set and fondue is heated through.  
Reduce temperature to 200˚F. Serve over heated tostadas, using a  
long-handled spoon.  
2 Tbsp. Margarine  
2 Lb. Ground beef  
2 Cans (8 oz.) Tomato sauce  
1 Can (16 Oz.) Red kidney beans,  
drained  
1 Tbsp. Chili powder  
1 Tbsp. Italian herb seasoning  
2 Tbsp. Brown sugar  
1 Medium Onion, chopped  
1 Clove Garlic, minced  
1 Can (16 Oz.) Stewed tomatoes  
1 Can (10-3/4 Oz.) Tomato soup,  
undiluted  
If fondue cools, cover and reheat at 425˚F. or until hot and bubbly.  
Serves 10 to 12.  
Preheat 6-Qt. Roaster Oven to 425˚F.  
Lightly spray Cookwell with spray cooking oil. Break apart meat;  
place in preheated Cookwell. Add onions and garlic. Cover; cook 10 to  
12 minutes or until meat is browned, stirring once. Stir in remaining  
ingredients until well mixed. Reduce temperature to 325˚F.; cover; cook  
45 to 60 minutes or until flavors blend.  
Cheesy Spinach Dip  
2 Cups (8 Oz.) Monterey Jack  
cheese, cut into pieces  
1 Pkg. (8 Oz.) Cream cheese,  
softened  
2 Large Tomatoes, skinned,  
seeded, chopped  
1 Medium Onion, finely chopped  
1/3 Cup Half-and-half  
Serves 8 to 10.  
B-B-Q Sandwiches  
2 Tbsp. Margarine  
2 Lb. Ground beef or turkey,  
crumbled  
1 Large Onion, chopped  
3 Stalks Celery, thinly sliced  
1 Pkg. (10 Oz.) Frozen chopped  
spinach, thawed, thoroughly  
drained  
2 Whole Jalapeno peppers,  
chopped, optional  
2 Tsp. Worcestershire sauce  
1 Can (10-3/4 Oz.) Tomato soup,  
undiluted  
1 Cup Ketchup  
1/2 Cup B-B-Q sauce  
Continued  
Crackers, cocktail rye bread or fresh cut vegetables, to serve  
Preheat 6-Qt. Roaster Oven to 300˚F.  
Lightly spray Cookwell with spray cooking oil.  
In medium mixing bowl, combine all ingredients; stir until well  
13  
6 Qt. Roaster Oven  
 
MW6qtroaster63807 10/25/01 2:26PM Page16SallyMercury:65946Metalwarebooks:63807:  
Preheat 6-Qt. Roaster Oven to 425˚F.  
Minestrone Soup  
Lightly spray Cookwell with spray cooking oil. Add margarine.  
4 Cups Beef broth  
4 Small Red potatoes, peeled,  
coarsely diced  
2 Medium Carrots, peeled,  
thinly sliced  
1 Can (15 Oz.) Stewed tomatoes  
1 Can (2 Oz.) Tomato paste  
1/4 Cup Elbow macaroni, uncooked  
1 Pkg. (10 Oz.) Mixed  
Cover; cook until melted. Add meat, onions and celery. Cover; cook 15  
to 20 minutes or until browned.  
Reduce temperature to 325˚F. Add remaining ingredients; stir to  
mix. Cover; cook 30 to 40 minutes or until bubbly hot.  
Serves 8 to 10.  
frozen vegetables  
1 Small Onion, chopped  
1 Stalk Celery, thinly sliced  
2 Large Tomatoes, peeled,  
seeded, coarsely chopped  
1 Can (15 Oz.) Great Northern beans  
2 Slices Fried bacon, crumbled  
Salt and ground black pepper, to taste  
Vegetable Bake  
2 Tbsp. Margarine  
1 Medium Eggplant, peeled, cut into 1/2 Tsp. Italian herb seasoning  
1/2-inch slices (approximately 1 Lb.) 1/2 Cup (2 Oz.) Grated  
2 Medium Zucchini, peeled,  
thick sliced (approximately 1 Lb.)  
2 Large Onions, peeled, sliced  
2 Large Tomatoes, sliced  
1 Medium Green pepper,  
seeded, cubed  
1 Tsp. Dill weed  
Preheat 6-Qt. Roaster Oven to 375˚F.  
Add broth and fresh vegetables into preheated Cookwell. Cover; cook  
10 minutes. Add stewed tomatoes, tomato paste and macaroni. Cover;  
cook 10 minutes.  
Add remaining ingredients. Reduce temperature to 300˚F. Cover;  
cook 30 to 45 minutes or until macaroni is tender and soup is heated  
through.  
Swiss cheese  
1/2 Cup (2 Oz.) Grated  
Cheddar cheese  
Salt and ground black pepper,  
to taste  
Serves 4 to 6.  
Preheat 6-Qt. Roaster Oven to 350˚F.  
Lightly spray Cookwell with spray cooking oil. Add margarine.  
Cover; cook until melted. Layer vegetables in preheated Cookwell.  
Sprinkle on seasonings and cheeses.  
Cover; bake 30 to 35 minutes or until hot and bubbly. Remove  
excess liquid from vegetables with baster, if desired.  
Serves 4 to 6.  
Corned Beef and Cabbage  
1 (2 to 2-1/2 Lb.) Corned  
4 Medium Red potatoes  
peeled, halved  
beef brisket  
1/4 Tsp. Ground black pepper  
1/4 Tsp. Rosemary  
1 Bay leaf  
2 Small Onions, peeled  
2 Small Parsnips, peeled, quartered  
2 Large Carrots, peeled, quartered  
1 Small Cabbage, cored,  
cut into 4 wedges  
1 Whole Clove  
6 Qt. Roaster Oven  
14  
 
MW6qtroaster63807 10/25/01 2:26PM Page17SallyMercury:65946Metalwarebooks:63807:  
Preheat 6-Qt. Roaster Oven to 325˚F.  
Lightly spray Cookwell with spray cooking oil. Rub seasonings onto  
Chicken Wings  
1 Lb. Chicken wings (approx. 8)  
1/4 Cup Seasoned bread crumbs  
1/4 Cup Crushed flake cereal  
2 Tbsp. Grated Parmesan cheese  
1 Tbsp. Chopped Parsley  
Set Rack in 6-Qt. Roaster Oven. Cover; preheat to 425˚F.  
Disjoint wings and discard wing tip ends. Combine remaining  
ingredients except margarine; stir until well mixed. Dip wings in  
melted margarine, then roll in bread crumb mixture. Place on Rack.  
Cover; roast 10 minutes. Rearrange center wings to outside edge.  
Cover; roast 10 to 15 minutes or until crispy and browned.  
Makes 16 pieces.  
1 Tbsp. Paprika  
Dash Seasoned salt  
1/4 Tsp. Ground black pepper  
1/2 Clove Garlic, minced  
1/4 to 1/3 Cup Melted margarine  
outside of brisket. Place meat in preheated Cookwell. Add enough hot  
water to reach halfway up meat; add bay leaf and clove. Cover; cook 10  
minutes.  
Reduce temperature to 250˚F. Add vegetables. Cover; cook 3 to 4  
hours or until meat and vegetables are tender.  
Serves 4.  
R O A S T  
Chicken Paprikash  
1(2 to 3 Lb.) Frying chicken,  
cut up, skin removed  
3/4 Cup Sour cream or  
lowfat plain yogurt  
Pot Roast  
1 (2-1/2 to 3 Lb.) Pot roast  
8 Whole Small red potatoes,  
peeled  
4 Large Onions, cut in half  
2 Tbsp. Margarine, melted  
1/2 Tsp. Browning sauce  
1 Pkg. (1-1/4 Oz.) Dry golden  
onion soup mix  
1 Tbsp. Hungarian paprika  
1/4 Cup Chicken broth  
1 Tsp. All purpose flour  
Salt and ground black pepper, to taste  
Hot egg noodles, to serve  
4 Medium Carrots, cut into chunks  
Set Rack in Cookwell. Preheat 6-Qt. Roaster Oven to 350˚F.  
Lightly spray Cookwell and Rack with spray cooking oil. Arrange  
meat and vegetables on Rack. Stir together margarine and browning  
sauce; brush over meat. Cover; roast 10 minutes. Reduce temperature  
to 300˚F. Cover; roast 30 to 40 minutes for medium (145˚F. on meat  
thermometer); 45 to 60 minutes for well done (160˚F. on meat  
thermometer).  
For slow cooking: Brown meat then reduce temperature to 250˚F.  
and roast 2 to 3 hours or until tender.  
Serves 4.  
Preheat 6-Qt. Roaster Oven to 400˚F.  
Lightly spray Cookwell with spray cooking oil. Arrange chicken in  
preheated Cookwell. Sprinkle soup mix and paprika evenly over  
chicken pieces. Reduce temperature to 375˚F.; cover; roast 25 to 45  
minutes (180˚F. on meat thermometer).  
Combine broth, sour cream, flour, salt and pepper in a small  
mixing bowl. Spoon over and around chicken. Reduce temperature to  
300˚F.; cover; roast 5 to 10 minutes. Serve immediately over hot  
noodles.  
Serves 4 to 6.  
15  
6 Qt. Roaster Oven  
 
MW6qtroaster63807 10/25/01 2:26PM Page18SallyMercury:65946Metalwarebooks:63807:  
Swiss Steak  
Roast Pork Chops  
1 (2-1/2 to 3 Lb.) Round steak  
2 Tsp. Worcestershire sauce  
1/2 Tsp. Ground black pepper  
2 Large Onions, sliced  
1 Can (16 Oz.) Stewed tomatoes  
1 Tbsp. Margarine  
1 Pkg. (1-1/4 Oz.) Dry onion soup mix  
4 Pork chops, center cut, 1-inch thick (approximately 2 Lb.)  
Preheat 6-Qt. Roaster Oven to 400˚F.  
Preheat 6-Qt. Roaster Oven to 375˚F.  
Lightly spray Cookwell with spray cooking oil. Place meat in  
preheated Cookwell. Brush Worcestershire sauce over meat; sprinkle on  
pepper. Cover; roast 20 minutes.  
Lightly spray Cookwell with spray cooking oil. Add margarine.  
Cover; cook until melted. Arrange pork chops in preheated Cookwell.  
Cover; roast 5 minutes.  
Add onions and stewed tomatoes. Reduce temperature to 300˚F.;  
cover; roast 30 to 40 minutes (145˚F. to 160˚F. on meat thermometer).  
For slow cooking: Brown meat then reduce temperature to 250˚F.  
and roast 2 to 3 hours or until tender.  
Reduce temperature to 300˚F. Sprinkle soup mix over chops. Cover;  
roast 25 to 30 minutes for well done (170˚F. on meat thermometer).  
Serves 2 to 4.  
Stuffed Pork Chops  
4 Pork chops, center cut,  
Mini-Meat Loaves  
1 Green onion, thinly sliced  
1 Tbsp. Parsley flakes  
1 Tsp. Italian herb seasoning  
1/4 Cup Apple juice  
2 Lb. Lean ground beef  
1/4 Cup Dry bread crumbs  
1/4 Cup Grated Parmesan  
cheese, divided  
2 Tbsp. Dry milk granules  
1 Egg  
Set Rack in Cookwell. Preheat 6-Qt. Roaster Oven to 350˚F.  
Combine beef, bread crumbs, 2 Tbsp. cheese and milk granules in  
medium mixing bowl. Add remaining ingredients except for barbecue  
sauce; stir until well mixed.  
1/4 Cup Water  
1-inch thick  
1 Cup Seasoned croutons  
(or dry bread, cubed)  
1 Tsp. Worcestershire sauce  
1 Tsp. Italian herb seasoning  
1 Green onion, thinly sliced  
1/4 Cup Barbecue sauce  
1/4 Cup & 2 Tbsp. Margarine, melted, divided  
Preheat 6-Qt. Roaster Oven to 425˚F.  
With tip of knife along the bone, cut pork chops halfway down,  
then cut toward outside to make pocket.  
In medium mixing bowl, combine croutons, 1/4 Cup margarine,  
onion, parsley and herbs until well mixed. Divide stuffing into 4  
portions; stuff one portion into each pork chop.  
Form into 4 loaves. Place loaves on Rack. Brush barbecue sauce  
evenly over meat; sprinkle on remaining Parmesan cheese. Cover; bake  
25 to 30 minutes (150˚F. to 160˚F. on meat thermometer).  
Lightly spray Cookwell with spray cooking oil. Pour remaining 2  
Tbsp. melted butter into preheated Cookwell. Arrange pork chops in  
Cookwell. Cover; bake 5 to 8 minutes or until bottom side is browned.  
Turn pork chops over; bake 5 minutes or until other side is browned.  
6 Qt. Roaster Oven  
16  
 
MW6qtroaster63807 10/25/01 2:26PM Page19SallyMercury:65946Metalwarebooks:63807:  
Reduce temperature to 300˚F. Add apple juice. Cover; roast 30 to 40  
Chicken and Spinach Salad  
minutes for well done (170˚F. on a meat thermometer) or until tender.  
Salad:  
Serves 2 to 4.  
2 Whole Chicken breasts, boned, skinned (12 to 14 Oz. ea. before boning)  
1/4 Cup Italian salad dressing  
4 Oz. Spinach leaves, rinsed, stems removed  
Whole Chicken  
1(3-1/2 to 4-1/2) Lb. Whole Chicken 1 Tbsp. Minced parsley  
1 Tbsp. Vegetable oil  
2 Tbsp. Paprika  
1 Large Apple, coarsely chopped*  
2 Green onions, thinly sliced  
1 Stalk Celery, thinly sliced  
1/2 Cup Coarsely chopped walnuts  
1 Tsp. Italian herb seasoning  
Dressing:  
Set Rack in Cookwell. Preheat 6-Qt. Roaster Oven to 400˚F.  
Rub skin with oil; rub on seasonings. Lightly spray Cookwell and  
Rack with spray cooking oil. Place bird on Rack in preheated  
Cookwell. Reduce temperature to 375˚F.; cover; roast 1 to 1-1/2 hours  
(180˚F. on meat thermometer in thickest part of thigh.  
1/2 Cup Italian salad dressing  
1/4 Cup Mayonnaise or salad dressing  
Ground black pepper, to taste  
Cut each chicken breast in half. Place chicken and 1/4 Cup Italian  
salad dressing in a shallow dish, cover, marinade 3 to 4 hours.  
Set Rack in 6-Qt. Roaster Oven. Add 1-1/2 Cups water. Cover;  
preheat to 350˚F. for 20 minutes.  
Remove chicken from marinade and place on Rack with wide  
spatula. Cover; steam 20 to 25 minutes or until meat is white and  
firm.  
Meanwhile, place spinach leaves in a large salad bowl. Arrange  
apples, celery, onions and walnuts over spinach. Cover; chill while  
chicken is being steamed.  
P O A C H I N G / S T E A M I N G  
Poaching Liquid  
Stir together dressing ingredients.  
1 Cup Apple Cider  
1 Cup Hot water  
To serve, remove hot chicken from Rack. Slice thin retaining shape  
of meat, set on chilled salad. Pour dressing over salad. Serve  
immediately.  
Serves 4.  
*i.e. Delicious apple  
1/2 Tsp Ground Allspice  
2 Whole Black Peppercorns  
1/4 Tsp. Nutmeg  
Combine all ingredients in Cookwell.  
Preheat Roaster Oven to 350°F. for 20 minutes, add fish and poach  
according to recipe followed.  
Makes 2 Cups.  
17  
6 Qt. Roaster Oven  
 
MW6qtroaster63807 10/25/01 2:26PM Page20SallyMercury:65946Metalwarebooks:63807:  
along with remaining ingredients except for 2 Tbsp. chicken broth and  
cornstarch in Cookwell. Stir until well mixed. Place Cookwell into  
Heatwell. Cover; bake 20 to 25 minutes.  
Shrimp and Scallop Kebobs  
4 Oz. Deveined Shrimp with tails left on  
1 Small Red pepper, cut into pieces 2 Tbsp. Orange juice  
Blend cornstarch and remaining chicken broth. Stir into bean  
mixture. Cover; bake 10 to 15 minutes or until sauce has thickened.  
Serves 4.  
4 Oz. Sea scallops  
1 Small Yellow pepper,  
cut into pieces  
2 Tbsp. Teriyaki sauce  
2 Whole Lettuce leaves  
Cooked Rice, to serve  
Set Rack in 6-Qt. Roaster Oven. Add 1 Cup water. Cover; preheat to  
350˚F. for 20 minutes.  
Alternate on two wooden skewers: shrimp, red pepper, scallop and  
yellow pepper. Combine orange juice and teriyaki sauce. Brush over  
kebobs.  
Place kebobs on Rack. Arrange lettuce leaves over kebobs. Cover;  
steam 8 to 10 minutes or until shrimp are pink. Discard lettuce leaves.  
Serve over cooked rice.  
Squash Souffle  
2 Lb. Acorn or Butternut squash  
2 Eggs, separated  
1 Cup Lowfat plain yogurt or  
sour cream  
2 Tbsp. All purpose flour  
Set Rack in 6-Qt. Roaster Oven. Add 1-1/2 Cups water. Cover;  
preheat to 350˚F. for 20 minutes.  
1/4 Tsp. Cream of tartar  
1-1/2 Cups (6 Oz.) Shredded  
Cheddar cheese  
4 Slices Bacon, cooked, drained,  
crumbled  
Serves 2.  
Cut squash in quarters; remove seeds. Place squash on Rack. Cover;  
steam 20 minutes or until tender. Remove squash and Rack. Discard  
water from Cookwell.  
Tangy Beans  
1 Lb. Green string beans,  
stems removed  
1/4 Cup Sliced Water chestnuts  
1 Green onion, thinly sliced  
1/2 Cup Chicken broth, divided  
1 Tbsp. Olive oil  
1 Tbsp. Cider vinegar  
2 Tbsp. Granulated sugar  
1 Tbsp. Teriyaki sauce  
1 Tbsp. Sesame seeds  
1 to 2 Tsp. Cornstarch  
Meanwhile, combine egg yolks, yogurt and flour. Beat egg whites  
with cream of tartar until stiff. Fold egg whites into yolk mixture.  
Lightly spray Cookwell with spray cooking oil. Scoop squash from  
skin. Layer half the squash, egg mixture, cheese and bacon in  
Cookwell; repeat. Place Cookwell into Heatwell. Cover, bake 25 or 30  
minutes or until set.  
Set Rack in 6-Qt. Roaster Oven. Add 1-1/2 Cups water. Cover;  
preheat to 350˚F. for 20 minutes.  
Serves 4 to 6.  
Place beans crosswise on Rack. Cover; steam 10 to 12 minutes or  
until tender. Remove beans and Rack. Discard water from Cookwell.  
Lightly spray Cookwell with spray cooking oil. Place steamed beans  
6 Qt. Roaster Oven  
18  
 
MW6qtroaster63807 10/25/01 2:26PM Page21SallyMercury:65946Metalwarebooks:63807:  
NOTES  
19  
6 Qt. Roaster Oven  
 
MW6qtroaster63807 10/25/01 2:26PM Page22SallyMercury:65946Metalwarebooks:63807:  
NOTES  
6 Qt. Roaster Oven  
20  
 
MW6qtroaster63807 10/25/01 2:26PM Page23SallyMercury:65946Metalwarebooks:63807:  
NOTES  
21  
6 Qt. Roaster Oven  
 
MW6qtroaster63807 10/25/01 2:26PM Page24SallyMercury:65946Metalwarebooks:63807:  
1-800-288-4545  
© 2000, The Metal Ware Corporation  
Printed in U.S.A.  
Made in U.S.A.  
#63807  
 

MTD Snow Blower 7090 1 User Manual
MTD Tiller 197 987A User Manual
Multi Tech Systems Network Card MTCBA G F4 User Manual
NEC Whiteboard Accessories 750176 1 User Manual
NETGEAR Network Card GA311 User Manual
Nextel comm Telephone H69XAH6RR1AN User Manual
Omron Heart Rate Monitor HR 310 User Manual
Omron Respiratory Product NE U07 User Manual
Oster Blender 6640 User Manual
Panasonic Ventilation Hood FV 04VE1 User Manual