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BAKE
Bake Chart
Preheat 6-Qt. Roaster Oven for 20 minutes. Set Rack in Cookwell.
Type of Food Temperature Bake Time
Setting in Minutes
Baking Potatoes 400˚F. 45 to 55
Sweet Potatoes 400˚F. 40 to 45
Winter Squash 400˚F. 30 to 40
(Butternut, Buttercup, Acorn halved or quartered)
Baked Apples in custard cups 350˚F. 30 to 35
Deep Dish Pizza
1 Loaf Frozen bread dough, thawed 1/4 Cup Sliced Black olives
1 Can (4 Oz.) Pizza sauce 1/2 Cup (2 Oz.) Shredded
16 Slices Pepperoni Mozzarella or Provolone
1 Can (4 Oz.) Sliced mushrooms cheese
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.
Serves 2.
For thinner crust Divide bread dough in half to make 2 pizzas.
Baked Fish Steaks
2 Fish steaks 1 Tsp. Chopped chives
(approximately 8 Oz. each)* 1/2 Tsp. Tarragon
2 Tbsp. Margarine Salsa sauce, to serve
1 Tsp. Chopped parsley
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.
Serve hot with salsa sauce.
*Halibut, tuna, salmon, swordfish.
Layered Enchilada
1/2 Lb. Ground turkey or beef, crumbled
1 Medium Onion, chopped 4 Corn Tortillas
1 Tbsp. Diced green chilies 3/4 Cup Tomato juice, divided
1 Tbsp. Chili powder 1 Can (16 Oz.) Red kidney or
Salt and ground black pepper, to taste
pinto beans
1 Cup Cooked brown rice, 1 Can (8 Oz.) Tomato sauce
divided 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
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